The Wine Thread

[landhoney]

Originally Posted by rizzle

Man, y'all are getting all scientific with me now. I think I'd rather buy one than put on my Thomas Dolby hat and try to innoculate it myself, especially after reading the stuff Seth wrote...that cillus and coccus stuff sounds bad.

How "not cheap" is not cheap, Greg?

And thanks for the replies guys, I know it may sound like an odd request, but I'd like to know what this stuff is I keep hearing you guys talk about.

Well its sounds bad....for wine....not beers...not some beers at least. Lacto and Pedio are mostly responsible for the sour taste in sour/wild ales (like Berliner Wessie, Lambics, Flanders Ales) which to people like myself are amongst the best beers in the world.

I have a pretty good idea of what is out there in terms of homebrew cultures, and a lot of the mixed ones out there have these bacteria in them, and if you were to use them it would affect the taste of the wine (sourness, etc) and you would not just get the pure Brett character you're looking for. But it's easy to get several individual Brett strains to use, Wyeast Lab has the following:

Brettanomyces bruxellensis
Brettanomyces lambicus

These are two different strains of Brett...and just Brett, nothing else so you could get a pure result.