Beer Forum

So has anyone bought 100% apple juice, with no additives, and pitched Brettanomyces in it for a 100% brett fermentation?

It ferments really dry like a cider yeast right? I think Im going to attempt this soon... anyone with experience have any recommendations?

thanks

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.