Cider with grape tannins and oak cubes and Brett in secondary

[b3nsf]

But that's not all! I also used yeast captured from an unpasteurized french cider, safcider yeast (just in case) and later I added brettanomyces captured from a beer called dankodelic in the secondary. The oak cubes are medium toast, grape tannins were the powered kind you can get at the HBS, I added 1 teaspoon dissolved in warm water first...

All this is to imitate cider that is aged in wine barrels with wild yeast, which is my favorite you can buy at the grocery store near me (Art and Science, Tilted Shed) It is tannic with a crazy after taste, I friggen love it!

 

[TheMadKing]

I've got a Brett cyser going right now that I'm considering adding oak too depending on how the Brett character turns out. Sound great!

 

[MarkKF]

So once you use oak with Brett is it always Brett?

 

[TheMadKing]

So once you use oak with Brett is it always Brett?

No you can bake it or char it to kill any bugs

 

[b3nsf]

I bet you could bake the cubes after to kill brett, heat will kill it.

ah, The MadKing beat me to it !!

 

[RPh_Guy]

Sounds awesome!
Today I finally found a commercial cider I LOVE.
Blend of cider apples with light tartness and light tannins. Dry to off-dry. Fruity Brett. Very light oak. Moderate to high carbonation. Crisp funky finish. Nice fruity Brett and apple aroma. Cold fermented.
This is exactly the kind of cider I want to make.
Shacksbury Dry from Vermont. It's sulfited but hopefully I can harvest the dregs.