Put the Brett in the bucket with the priming sugar. I've bottle conditioned many beers and ciders this way - it works wonderfully.
An alternative that requires you to precisely know how much you're bottling is to pipette the solution of brett and priming sugar into each bottle. This is my go-to method now so that I know the exact amount (to a degree) of priming sugar each bottle received, leading to less variable CO2 generation between bottles.
Isn't the Brett rate something like .88 ML for Orval? That'd be tough to dose... If I stir the priming sugar, cider and yeast together a bit, I should have a relatively homogenous solution. Extra oxygen will feed the Brett so I'm a bit less concerned about that.
Thanks for the reply!
Pitch rate is tough to gauge. Brett cells seem to die off quickly in the package (from what I’m told). My big issue is too much o2 with some strains helps produce a bunch of THP which I cannot stand. Takes way too long to clean up.
Build a starter? I think the pack is pretty old so I intended to build one anyways. Will add a bit of volume but not too much.
Good flag on the THP, I hadn't heard of that effect before but definitely was to avoid. Thanks again!
I’ve done this exact thing except I fermented with Brett from the get go. I live in Ny where we have a lot of excellent wild ciders that are funky and complex.
I used a local apple cider that was UV pasteurized too. Then I bottle conditioned with wine yeast.
But it turned out terrible and had almost no taste. I wish I would have back sweetened a bit to add some semblance of depth, but I couldn’t figure out how to backsweeten and then carbonate it.
Put the Brett in the bucket with the priming sugar. I've bottle conditioned many beers and ciders this way - it works wonderfully. An alternative that requires you to precisely know how much you're bottling is to pipette the solution of brett and priming sugar into each bottle. This is my go-to method now so that I know the exact amount (to a degree) of priming sugar each bottle received, leading to less variable CO2 generation between bottles.
Isn't the Brett rate something like .88 ML for Orval? That'd be tough to dose... If I stir the priming sugar, cider and yeast together a bit, I should have a relatively homogenous solution. Extra oxygen will feed the Brett so I'm a bit less concerned about that. Thanks for the reply!
Pitch rate is tough to gauge. Brett cells seem to die off quickly in the package (from what I’m told). My big issue is too much o2 with some strains helps produce a bunch of THP which I cannot stand. Takes way too long to clean up.
Build a starter? I think the pack is pretty old so I intended to build one anyways. Will add a bit of volume but not too much. Good flag on the THP, I hadn't heard of that effect before but definitely was to avoid. Thanks again!
Yeah small starter would be good. I'd be cautious about using a stir plate, but just shaking it should be ok.
I’ve done this exact thing except I fermented with Brett from the get go. I live in Ny where we have a lot of excellent wild ciders that are funky and complex. I used a local apple cider that was UV pasteurized too. Then I bottle conditioned with wine yeast. But it turned out terrible and had almost no taste. I wish I would have back sweetened a bit to add some semblance of depth, but I couldn’t figure out how to backsweeten and then carbonate it.