Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Anyone naturally ferment?
Reply
 
LinkBack Thread Tools
Old 04-15-2006, 11:37 AM   #11
Caplan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,165
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by Kaiser
That's not really my teritory, so bear with me. But isn't the idea of natural fermentation that you leave the juice/wort exposed to the air so it can pick up the yeast? Or do you rely on the yeast to be already in the juice?

Kai
It's acually the wild yeast that grows on the skins of the fruit that is relied on to ferment it when you go 'natural'. Basically you mash the whole fruit (unwashed and pesticide free) - Then you seal it as normal to stop any further airborne yeasts/nasties getting in.
__________________
Caplan is offline
 
Reply With Quote Quick reply to this message
Old 04-15-2006, 11:17 PM   #12
Kaiser
Feedback Score: 0 reviews
 
Kaiser's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Pepperell, MA
Posts: 3,904
Liked 114 Times on 71 Posts
Likes Given: 4

Default

Quote:
Originally Posted by Caplan
It's acually the wild yeast that grows on the skins of the fruit that is relied on to ferment it when you go 'natural'
good to know,

Thanks,
Kai
Kaiser is offline
 
Reply With Quote Quick reply to this message
Old 04-16-2006, 10:05 PM   #13
Caplan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,165
Liked 3 Times on 3 Posts

Default

Quote:
Originally Posted by Kaiser
good to know
But risky to emulate! I'm planning on trying a version this coming Autumn as i've sourced a few good trees....
__________________
Caplan is offline
 
Reply With Quote Quick reply to this message
Old 04-25-2006, 03:29 AM   #14
Cap'n Jewbeard
Feedback Score: 0 reviews
 
Cap'n Jewbeard's Avatar
Recipes 
 
Join Date: Apr 2006
Location: Baltimore
Posts: 946
Liked 5 Times on 5 Posts

Default

Honestly, my first and best experience with "natural fermentation" was a half-finished bottle of, like, Minute Maid apple that got lost in the bottom of my backpack in college for 2 weeks.

I took it out to drink it before class, ignored the strange fizzing sound when I opened it, and rode a pleasant little buzz all the way through Philosophy.

__________________
Cap'n Jewbeard is offline
mattmichielsen Likes This 
Reply With Quote Quick reply to this message
Old 04-25-2006, 06:43 PM   #15
chips7297
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2006
Posts: 8
Default

No sweat! Just be sure that everything is sterile and dry. And I mean everything!
As long as the cider was not pasteurized, it will ferment. Be prepared to wait a week or more to see any action in the airlock though, it takes awhile to get going.

__________________
chips7297 is offline
 
Reply With Quote Quick reply to this message
Old 05-20-2006, 11:10 PM   #16
Rookie
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2005
Location: Vancouver, WA
Posts: 211
Default

I think the main problem with this is it is very hard to get consistant results.

__________________

Rookie
"We all put the yeast in", Larry, Moe & Curley.

Rookie is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Naturally carbing keg petep1980 Bottling/Kegging 10 07-28-2009 02:05 PM
prime naturally, then what? craigrigney Bottling/Kegging 15 06-03-2009 04:44 AM
Kegging Naturally PappyVanWinkle Bottling/Kegging 8 03-18-2009 12:04 AM
New at this - and naturally I may have messed up dmbfan41 Beginners Beer Brewing Forum 3 01-28-2009 06:32 AM
Naturally carbonated, what? Bill Braski General Beer Discussion 3 08-16-2006 12:56 AM