I had a glass of this at a restaurant and loved it. It is dry, tart, with a bit of funk and slightly cloudy. I’d love to make a batch but not sure where to start. Ferment with Brett? Type of apples?
Never tried that cider.
However, cider fermented w brett can be overly funky. It doesn’t have the malt structure to counter the brett imo.
I have made quite a few ciders where I ferment a gallon w brett (Imperial Sourbatch) and blend w 4 or so gallons of regularly fermented cider. Be sure to pasteurize the brett prior to blending.
Tame the funk and dial it in. Great idea. It had more funk on the nose than anything so maybe blending with a cider that doesn’t finish dry will give it some apple flavor and retain a bit of the wild.
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