Newest Threads

Caplan · 04-15-2006, 11:37 AM

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.

Kaiser · 04-15-2006, 11:17 PM

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

Caplan · 04-16-2006, 10:05 PM

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....

**Cap'n Jewbeard** · 04-25-2006, 03:29 AM

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.

chips7297 · 04-25-2006, 06:43 PM

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.

Rookie · 05-20-2006, 11:10 PM

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