Cider with Brett C

[Mer-man]

After having Double Mountain’s Secret Crush cider, I wanted to try making a dry cider with Brett.

I chose Brett C mostly because the profile should be the least funky.

Thanks to a nearly expired vial, I underpitched - should get good flavour expression.

And of course I bought a new shiny bucket with tap and airlock to dedicate to Brett.

Anywho, it’s just a straight simple Apple juice at 10p, with some servomyces added. I want the yeast character to show.

I will post more when it is done.


Anyone done a Brett primary cider?

 

[dmtaylor]

I have used Brett in secondary. Not in primary.

Tastes like canned olives.

Known as a Basque, Asturian, Spanish, or "Natural" style "sidra". Guidelines:

https://glintcap.org/styles/natural-cider/

 

[Mer-man]

I have used Brett in secondary. Not in primary.

Tastes like canned olives.

Known as a Basque, Asturian, Spanish, or "Natural" style "sidra". Guidelines:

https://glintcap.org/styles/natural-cider/

Well it has not fermented very far yet but thank goodness, it does not taste like olives.

 

[RPh_Guy]

I also have used Brett secondary, not primary.
Supposedly Brett produces a thinner mouthfeel compared to Sacc and it doesn't live as long without co-fermentation.

Mine has been delicious.

Keep us updated!

 

[Mer-man]

I should really check the gravity but yum yum yum

 

[Mer-man]

So it's been fermenting for about 4 days now, and is starting to clear. I will get a gravity reading and post pic

 

[RPh_Guy]

Which particular Brett culture did you use?

 

[Mer-man]

That one.

And here’s the 1.015 gravity

 

[Mer-man]

Wife says lemony, and I agree. It needs another week.

Still great Apple cider character without sweetness though

 

[Mer-man]

It’s slowing down. Just 2 points in the last 48 hours. Has the aroma I wanted and tastes nice but I’m gonna let it ride to see how much it will dry out

 

[Mer-man]

Two days later and down to 1.008

 

[Mer-man]

Two more days and 1.004

 

[Mer-man]

1.002

It’s getting a perceived bitterness but finishes with a yeasty-bready finish like some champagnes. Not really improving. Hmmm

 

[Blacksmith1]

You might want to give it more than 14 days to shed the yeast, and therefore the yeast flavor.

 

[RPh_Guy]

When you said 1.015 was "without sweetness" ... You might not like dry cider.
1.015 is too sweet for me (AKA semi-sweet or medium-sweet).

 

[Mer-man]

So I dry hopped it with Mistral, crashed that out, and then primed with some tasty Apple juice.

Wife and I weren’t quite sure what to make of it — odd, not bad.

Then last week we were at a nice restaurant and got a glass of a nice white Bourgogne... took a sip and agreed that’s what the cider tastes like. It was totally wild.

Of course the cider has a final aftertaste of yeast like in some champagne. But wow

 

[Mer-man]