I would think specialty since the Brett character is also unusual.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Keeping fermentation as cool as possible will help retain the volatile apple flavor/aroma compounds that a fast fermentation blows off. I've used Premier Cuvee in the past at about 45F and been very happy with the residual apple flavor. Premier Cuvee also performs well with minimal nutrient additions (not producing sulfur), and adding less nutrients helps slow down fermentation (along with temperature).Takes at least 2 months or maybe 3. I keep wondering if I should bottle mine from October -- I probably could but I am also lazy and it is likely still fermenting anyway. A couple of my 4 batches are definitely still slightly active yet. Guess I should check on all 4 again and see where they are at.
I also find it easy to forget my ciders. I've been trying to find a way to leave more of the fresh cider taste in my fermented cider without having to back sweeten.
...Because we all know that's really all there is to it. Develop an IPA, a blonde, a stout, maybe a seasonal barrel aged sour, then... oh and a pumpkin beer, then go pro. You just... go pro. Yee haw.