My guess - somewhere between nothing and not much due to the lack of sugars in finished mead for Brett to feed on. I also remember reading that funky Brett flavors are formed by Brett modifying phenols, generally absent in mead. But who knows?
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That sounds like a good idea. Remember that sugars in the cider will be completely fermentable, so you might want to mash a little higher.Seems like juice in the mash could screw up your mash pH, but that wouldn't be a worry as sparge water.Yes, I didn't mean in the mash. I think I would do the mash on the thick side and sparge with cider.