I have a lot of mead, 225-250 gallons ready to bottle, aged 1 -3 years, and about 30 gallons ready to rack to tertiary and age in the cellar. I'm probably going to do some blending, I have quite a few varieties, mostly melomels made with our own fruit: cranberry, peach, blueberry, mixed berry (raspberry, elderberry, blackberry, blueberry), cyser, wild grape pyment, dandelion, maple tej, and more.I'm definitely in the mood to experiment. I'm thinking of pitching some brett into a finished batch of mead. what do you think will happen? i'm thinking it would ferment to very dry but wonder if it will make the same flavor compounds in mead as it would in beer. I imagine it will be quite different but maybe basically the same, a bit of sour and a bit of funk. I also wonder if brett will fair well in finished mead, does it need a starter, yeast nutrient? I'm totally out of the box here, no clue and not attached to an outcome.
one idea I have is pitching it and some peaches I have in the freezer with some peach cranberry mead and saving some of the same flavor to blend with it.