Brett Apfelwein?

[derfburg]

Someone gave me some Wyeast 5526 Brettanomyces Lambicus and I thought about making a test batch of Apfelwein with it. Start off with some US-05 in a gallon of juice with some table suger added? Sould I go wine yeast first? After that was done thrown in the Brett. Could I just go straight Brett on this?

[Thirsty Boy]

I dont see why not.

I had some Normandy ciders recently, they were wild fermented ciders and had obvious brett character to them.

I reckon a blend of the ale yeast and the brett might be a safer bet.. but what the hell. Apples and brett flavours obviously mix... I say give it a shot and see what happens.

[derfburg]

I think I will. Should I do the Ale yeast first, let it ferm out then add the brett?

[brewinhard]

Are you only planning on doing a gallon batch? If so, I would just throw the brett in although you might actually get some more character from it using it as a secondary yeast providing there are still some remaining sugars left after the ale yeast chomps down.