Recently had this Bretted cider https://www.hoganscider.co.uk/killer-sharp-sour-cider/ over in England, and got me interested in the concept. It was decent, without being overly sour.
Loads of variations on how to make it around, anyone had much luck with it themselves? There's only really this thread from a few years back http://www.nationalhomebrewclub.ie/forum/cider-perry-wine-mead/sour-cider-help/
Some say add the yeast first, others the lactobacillus. I think I'll go with lactobacillus and cider yeast from the start as see what's produced. I'll expect a yogurt-like aroma initially, but that should fade away over time. Plan on aging the batch for a last year anyway.