I was wondering if anyone had tried this combination? I haven't done anything with Brett, but have used d-47 in mead with great success. Given Brett's eating habits and D-47s dying habits (also being a wine yeast there should be plenty of complex sugars left over) this seems like it would be a great match. Does anyone have input or an educated guess? I was thinking of a full d47 primary then pitching lacto+Brett after primary and leaving on the lees. Err...trub.
Here is the description of D47: "ICV-D47 is a Côtes du Rhône isolate for the production of full-bodied, barrel fermented Chardonnay and other white varietals. When left on lees, ripe, spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known to accentuate fruit characteristics and bring volume and complexity to white wines."
Here is the description of D47: "ICV-D47 is a Côtes du Rhône isolate for the production of full-bodied, barrel fermented Chardonnay and other white varietals. When left on lees, ripe, spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known to accentuate fruit characteristics and bring volume and complexity to white wines."