Mon Nov 22, 2010 7:00 pm
I haven't done a brett ferment with apple juice, but I typically add pectic enzyme and yeast nutrient to my apple juice when I make cider out of it. A lot of places I've seen say not to add nutrients to force the yeast to go slower, but I ferment it quick, more like beer than wine. I'd imagine brett would ferment it down, but don't know if the contents of the juice would create the same brett profile you get in beer. Many juices have ascorbic acid, but that's nothing to worry about... stay away from sorbate.
Spiderwrangler
PFC, Arachnid Deployment Division
In the cellar:
In the fermentor: Belgian Cider
In the works: Wooden Cider
