whaleross@lemmy.world 1 week ago
Currently a couple of different apple based ciders in a second fermentation for residual complex sugars with brettanomyces. I’m trying out ciders with saison/farmhouse/brown beer style of funky funk without the lactic acid acid component.
MuteDog@lemmy.world 1 week ago
are you really going to get much from brett in secondary in a cider? Apple juice is all simple sugars and primary would have completely dried it out.
whaleross@lemmy.world 1 week ago
One of them has spray malt added that isn’t consumed by saccharomyces and the other was pitched with brett at SG of 1.010. I want the funk to give notes and texture and not to be the dominant flavour.
My homebrewing is very much experimental and process oriented rather than purist or specific results so we’ll see and regardless it will be a learning experience.