low effort wild fruity saison question???

[Legume]

So I have never worked with wild yeast or bugs, but the idea is appealing.

I am a gluten free brewer, and reciently made a millet, buckwheat, and rice Saison.
It is at 1.011 in the secondary now and it tastes a bit sweeter than I would like and a bit uninteresting, but not bad.

I am thinking of funking up half of the batch as an experiment, but have no experience with these things.
The apricots on my tree are ripening now.
If I were to rack 2 galons of this onto a bunch of unwashed apricots, would there be enough brett / other critters on the fruit skins to add some intrest to this beer?
I can not just use bottle dregs or order a culture, as I have to be strictly gluten free.
Will unwashed fruit added to the secondary be suficient to inoculate this beer with intresting critters?

 

[feinbera]

It'll be interesting... possibly too interesting – fruit skins are an excellent source of wild bugs, but there's a lot of variety, it's hard to know ahead of time whether they'll be good-interesting vs. fusels and diaper reek.

If it were my beer, I'd make a handful of small starters, pitch a couple apricots each, and grow 'em up for a week or two, make sure the bugs I caught were tasty before subjecting half a batch of beer to them. I hear store-bought apple juice (preservative-free!!!) makes a good culture medium for this kind of thing, as it's about the right gravity and sterile out of the jar, though I can't speak from personal experience; being gluten-tolerant, I'll usually just whip up some 1.030 half-DME/half-dextrose wort when I'm trying to catch bugs.

 

[TAK]

+1 to making some starters first.

Through some trial and error, you can probably find some wild things. But it's certainly a risk just throwing the fruit into a batch. Better to isolate something nice before subjecting your brew to its whims. It'll take some time, but good things do.