I picked up a vial to try to get a Norman-style dry cider. I sued 6 gallons of Simply brand apple must, added medium toast French oak chips, pectic enzyme and yeast nutrient. The primary fermentation was fast and vigorous, producing a significant "krausen" and finishing in three days.
I left the cider in the primary for one month and checked for Brett aromas, but got none. I then racked it to a glass secondary and added isinglass and it dropped crystal clear. Last weekend, after a month in glass, it was much as when I first racked it, crystal clear and no Brett. So, I figured I would bottle this weekend.
Lo and behold, it got slightly hazy and developed a pellicle during that week and began to get barnyard Brett aromas. I'll just leave that as is until the Brett does its thing then prime and bottle it.
Specialty strain from The Vault 
Wild Yeast & Bacteria 
Wine, Mead and Cider 
