"Michael Brill" > wrote in message
om...
> So this may seem a bit insane, but I'm trying to figure out how to
> introduce a bit of brett into the mix. I like a tiny bit of brett in
> wine and am thinking of brettifying some wine for blending purposes.
> Is there a straightforward way to encourage brett to form?

Wyeast makes Brett for inoculation

So this may seem a bit insane, but I'm trying to figure out how to
introduce a bit of brett into the mix. I like a tiny bit of brett in
wine and am thinking of brettifying some wine for blending purposes.
Is there a straightforward way to encourage brett to form?

Michael Brill ) wrote:
>So this may seem a bit insane, but I'm trying to figure out how to
>introduce a bit of brett into the mix. I like a tiny bit of brett in
>wine and am thinking of brettifying some wine for blending purposes.
>Is there a straightforward way to encourage brett to form?

Sure.

Buy almost any French red, and use it to top up your wine. :-)

Be aware that it's hard to stop. Filtration is the only sure way,
though sulfites can help keep it in check at approapriate pH levels.

Dave
************************************************** **************************
Dave Breeden

"SRC" > wrote in message >...
>
> Wyeast makes Brett for inoculation

Thanks, I just dropped them an email.

(David C Breeden) wrote in message >...
> Buy almost any French red, and use it to top up your wine. :-)
>
> Be aware that it's hard to stop. Filtration is the only sure way,
> though sulfites can help keep it in check at approapriate pH levels.
>
Very true on the French wine front... but it is quite good is small
doses.

So my uninformed thought was that I would create a super-brettified
wine, stop the brett but keep the stink, and then blend before
bottling. The wine I'd blend it into is going to be high pH (3.7 to
4.0). Is this feasible?

....Michael

Michael Brill ) wrote:
(David C Breeden) wrote in message >...
>> Buy almost any French red, and use it to top up your wine. :-)
>>
>> Be aware that it's hard to stop. Filtration is the only sure way,
>> though sulfites can help keep it in check at approapriate pH levels.
>>
>Very true on the French wine front... but it is quite good is small
>doses.

>So my uninformed thought was that I would create a super-brettified
>wine, stop the brett but keep the stink, and then blend before
>bottling. The wine I'd blend it into is going to be high pH (3.7 to
>4.0). Is this feasible?

>...Michael

How will you keep it from all turning into super-Brett wine in the
bottle? Can you sterile filter?

My guess is that no reasonable amount of SO2 is going to inhibit
Brett at that pH, so if you don't filter your wine, it's all just
going to be Brett soup.

Dave
************************************************** **************************
Dave Breeden

(David C Breeden) wrote in message >...
> How will you keep it from all turning into super-Brett wine in the
> bottle? Can you sterile filter?
>
> My guess is that no reasonable amount of SO2 is going to inhibit
> Brett at that pH, so if you don't filter your wine, it's all just
> going to be Brett soup.
>
Can I sterile filter the super-brett wine before blending? Will that
keep the brett funk but eliminate the brett from spreading?

"Michael Brill" > wrote in message
om...
> (David C Breeden) wrote in message
>...
> > How will you keep it from all turning into super-Brett wine in the
> > bottle? Can you sterile filter?
> >
> > My guess is that no reasonable amount of SO2 is going to inhibit
> > Brett at that pH, so if you don't filter your wine, it's all just
> > going to be Brett soup.
> >
> Can I sterile filter the super-brett wine before blending? Will that
> keep the brett funk but eliminate the brett from spreading?

That should work, but bear in mind that if you handle Brett anywhere near
your wine or equipment you'll eventually end up with it _everywhere_. Are
you sure you want that?

Tom S

"Tom S" > wrote in message om>...
> That should work, but bear in mind that if you handle Brett anywhere near
> your wine or equipment you'll eventually end up with it _everywhere_. Are
> you sure you want that?
>
No.

Michael Brill ) wrote:
(David C Breeden) wrote in message >...
>> How will you keep it from all turning into super-Brett wine in the
>> bottle? Can you sterile filter?
>>
>> My guess is that no reasonable amount of SO2 is going to inhibit
>> Brett at that pH, so if you don't filter your wine, it's all just
>> going to be Brett soup.
>>
>Can I sterile filter the super-brett wine before blending? Will that
>keep the brett funk but eliminate the brett from spreading?

It should, yep.

Dave
************************************************** **************************
Dave Breeden

may I say that I have never heard of this term --- "brett"
It is totally beyond my knowledge. An "Americanism" or some remote vintners
term?

--
Trevor A Panther
In South Yorkshire, England
Remove "SPAMLESS" from my address line to reply.
All outgoing mail is scanned by Norton
Anti Virus for your protection too!
"David C Breeden" > wrote in message
...
> Michael Brill ) wrote:
> >So this may seem a bit insane, but I'm trying to figure out how to
> >introduce a bit of brett into the mix. I like a tiny bit of brett in
> >wine and am thinking of brettifying some wine for blending purposes.
> >Is there a straightforward way to encourage brett to form?
>
> Sure.
>
> Buy almost any French red, and use it to top up your wine. :-)
>
> Be aware that it's hard to stop. Filtration is the only sure way,
> though sulfites can help keep it in check at approapriate pH levels.
>
> Dave
>
************************************************** **************************
> Dave Breeden

Its the flavours that arise from the presence of Brettanomyces yeast. It is
one of those yeasts that survive well in finished wines and is found all
over the place. It generally bites you on the axxx when you neglect your pH
and SO2 regime for too long.

There is a school of thought that a little adds a complexing flavour, but
everyone agrees that high levels are revolting (though not as revolting as
mousiness).

The term would probably be defined as a piece of trade jargon.

Rob L

"Pinky" > wrote in message
news
> may I say that I have never heard of this term --- "brett"
> It is totally beyond my knowledge. An "Americanism" or some remote
vintners
> term?
>
> --
> Trevor A Panther
> In South Yorkshire, England
> Remove "SPAMLESS" from my address line to reply.
> All outgoing mail is scanned by Norton
> Anti Virus for your protection too!
> "David C Breeden" > wrote in message
> ...
> > Michael Brill ) wrote:
> > >So this may seem a bit insane, but I'm trying to figure out how to
> > >introduce a bit of brett into the mix. I like a tiny bit of brett in
> > >wine and am thinking of brettifying some wine for blending purposes.
> > >Is there a straightforward way to encourage brett to form?
> >
> > Sure.
> >
> > Buy almost any French red, and use it to top up your wine. :-)
> >
> > Be aware that it's hard to stop. Filtration is the only sure way,
> > though sulfites can help keep it in check at approapriate pH levels.
> >
> > Dave
> >
>
************************************************** **************************
> > Dave Breeden
>
>
>

On Fri, 26 Dec 2003, Pinky wrote:

> may I say that I have never heard of this term --- "brett"
> It is totally beyond my knowledge. An "Americanism" or some remote vintners
> term?
>
> --
> Trevor A Panther
> In South Yorkshire, England
Brett is wine and brewing industry jargon for Brettanomyces, which
is derived from Latin for British yeast. I believe it was originally
isolated as a brewery contaminant from British beer.
Warren Place

No disrespect intended, but you would have to be off your nut to willingly
introduce Brett into your winery. It is as resilient as Saccharomyces, can
ferment at sugar levels so low that most analytical methods cannot detect
them, and only requires a tiny amount of sugar to produce a significant
quantity of off-flavours. Once it has been in a barrel, it is almost
impossible to get rid of. And while the smokiness of Brett can be attractive
at low levels, some of these compounds are also obtainable through toasted
barrels.

I'm a little bitter about Brett right now however, as I've recently poured
about NZ$200 of Burgundy down the sink. The wine had been bought directly
from some recommended small producers, shipped home to NZ, then kept at some
expense in a wine storage facility. It was rotten with Brett. Curiously, the
only bottle of Burgundy that had no Brett, and still had lovely fruit and
supple tannins, was the cheapest, from a producer that looked dodgier than
all the rest combined.

"Michael Brill" > wrote in message
om...
> So this may seem a bit insane, but I'm trying to figure out how to
> introduce a bit of brett into the mix. I like a tiny bit of brett in
> wine and am thinking of brettifying some wine for blending purposes.
> Is there a straightforward way to encourage brett to form?