Got a great deal ($! per) on half gallon jugs of Ryan's cider. I bought everything the store had (7 gallons of "spiced" cider and 3 gallons of standard cider). I plan on making three batches with this, one 3.5 gallon spiced cider on 100% Brett Bruxellensis (WLP650), 3.5 gallons spiced cider on Lalvin D47 (dry wine yeast), and the last 3 gallons of regular cider on the same D47 yeast.
So here is the questions: -has anyone fermented "spiced" cider as opposed to the standard cider before? -Is there any recommendations or experience using brett in a cider, yeast nutrients? Ferm temp? Ferm length? whats to be expected? -Also what about the wine yeast I selected, has anyone used any wine yeast fermenting cider? Ferm suggestions? Ferm temp?
Thanks everybody in advance, I will most likely be going ahead with my fermentations in the morning (12-15-12) but still curios, if not for information, or next time, what everyone thinks or knows?