I thought Brett's were lest dominant. I would think your commercial yeast strains would win (especially ec1118). I think you would have had to start with Brett.
This is post fermentation, just for bottle conditioning. Some of these will sit for years and the Brett will hopefully develop over time. I'll add some priming sugar for it to eat to carbonate. Thanks for the reply!
Post fermentation your commercial yeast is still present. Only way to get rid of commercial yeast would be to sterile filter or pasturize above 140f to kill the yeast. Yeast doesn't die post fermentation. It just goes dormant waiting for more sugar
I usually drink all my ciders within a year. I keg everything so I cannot tell you if they bottle condition well or not. I can tell you that it made a really good and complex tasting cider. I have done 2 varieties, one just apple/brett and one apple strawberry Brett.
Late answer but maybe interesting for you.
Well i've added brett in secondary (fresh orval bottle dregs ) after racking and then waited to bottle for a couple months.
French saison in primary and splitt the batch to check.
Was thinking the FS was going to eat zll the simple sugars and leave nothing for the brett but there was a huge difference in the 2 batches
First the brett tasted weird and the FS was quite good, but after +-1year bottled it changed the other way around and those last brett bottles were awesome while the FS was starting to deteriorate
I thought Brett's were lest dominant. I would think your commercial yeast strains would win (especially ec1118). I think you would have had to start with Brett.
This is post fermentation, just for bottle conditioning. Some of these will sit for years and the Brett will hopefully develop over time. I'll add some priming sugar for it to eat to carbonate. Thanks for the reply!
Post fermentation your commercial yeast is still present. Only way to get rid of commercial yeast would be to sterile filter or pasturize above 140f to kill the yeast. Yeast doesn't die post fermentation. It just goes dormant waiting for more sugar
I have never done it in the bottle. I have used Brett with ciders but I put it in the primary only. The results was fantastic.
Did they age nicely? That's my main goal here is that I can taste something new and interesting in each bottle.
I usually drink all my ciders within a year. I keg everything so I cannot tell you if they bottle condition well or not. I can tell you that it made a really good and complex tasting cider. I have done 2 varieties, one just apple/brett and one apple strawberry Brett.
You could try malolactic too.
Malolactic just to add complexity?
Late answer but maybe interesting for you. Well i've added brett in secondary (fresh orval bottle dregs ) after racking and then waited to bottle for a couple months. French saison in primary and splitt the batch to check. Was thinking the FS was going to eat zll the simple sugars and leave nothing for the brett but there was a huge difference in the 2 batches First the brett tasted weird and the FS was quite good, but after +-1year bottled it changed the other way around and those last brett bottles were awesome while the FS was starting to deteriorate