mike____ wrote:brewinhard wrote:What do you think made it taste like ass?
Filtering it through his
?
It probably would have tasted better through my
.
brewinhard wrote:What do you think made it taste like ass? When did you ferment with the brett? Primary assumingly? What strain did you use? I have heard of people brewing all brett ciders with some mixed results.
I made this cider in 2011, so my memories are fading, but from what I can recall... I used Cote des Blancs for primary for about a month or so, then added some type of Brett, I can't remember which, and let that sit for a good 6 months or so at cellar temps in the upper 50s to 60 F. By the end of that, it was quite tart, and had that sort of pineapple and goaty funk thing going on, which I thought was okay so I bottled it. Then over the course of the next 2 years, I decided that I didn't like the Brett character in the cider, plus it went from dry & tart to super-ultra-dry-&-tart and way overcarbonated/gushers. At the tail end of 2013, I had only consumed probably 3 or 4 total bottles of the stuff and always found it very difficult to finish an entire 12-oz bottle, so I finally determined that it was time to pour all the rest of the bottles down the drain.
Like I said, if I'd called it a Basque cider, it might win accolades from people in Spain. I don't know any people from Spain. So, to me and anyone else I know, it tasted like ass. So bye bye, never again. No need for Brett in cider. If you don't use Brett, the cider tastes good. If you do, it might not taste good. Not worth the risk IMO.
For whatever else it's worth, if you leave cider sitting in an open bucket for a few months, you can make some absolutely fantastic cider vinegar. I have about 3 gallons left out of 5. I use it for cooking and salads and stuff. It's tasty and useful.
