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Old 12-21-2011, 04:12 AM   #1
dethip
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Default can cider be made without yeast using whole apples with skin left on?

I read about someone using whole apples cored I imagine mashing them up and putting them in the keg to ferment. Is this really possible? Cheers from DownUnder!

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Old 12-21-2011, 04:21 AM   #2
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The short answer is: yes it is possible, there are wild yeasts on the skins.

However, it is pretty difficult to produce any kind of predictable results without some considerable experience. Beginners should start with a simple juice recipe, like Ed's Apfelwein.

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Old 12-21-2011, 04:30 AM   #3
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Yes possible. I'd imagine the apples were pressed with skins and seeds whole. I fermented a batch of cider myself that way but threw in some potassium metabisulphite to suppress the native bugs and threw in some lavlin K1116 yeast along with some raw honey. I ended up with quite a nice cyser.

I think you would get unpredictable results with the wild yeast. Might be very good or very bad.

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Old 12-21-2011, 05:14 AM   #4
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Now I'm not positive...but I thought leaving the seeds and or stems of apples could be poisonous.

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Old 12-21-2011, 05:37 AM   #5
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There's cyanide in small amounts in the seeds

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Old 12-21-2011, 05:49 AM   #6
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Quote:
Originally Posted by nukinfuts29
There's cyanide in small amounts in the seeds
Only if you are grinding them up. A cider press wouldn't break the seeds open.
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Old 12-21-2011, 05:49 AM   #7
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Sure you can. I know all these people are saying that it is unpredictable, and yes it is, but what you CAN do that won't be unpredictable would be using the skins of apples and starting a sort of Wild Yeast Farm Test.. thing, and have many very small batches of wild yeast cider, and picking out the best strains to use over and over again in your batches. Just an idea though. I'm sure somebody already thought of it lol.

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Old 12-21-2011, 10:13 AM   #8
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Quote:
Originally Posted by dethip View Post
I read about someone using whole apples cored I imagine mashing them up and putting them in the keg to ferment. Is this really possible? Cheers from DownUnder!
That sounds like compote.

My first wild yeast fermentation is doing fine. (Using fresh pressed juice )
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Old 12-22-2011, 06:14 AM   #9
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I tried taking some crab apples left on the tree with a good quantity of white yeasty powder and starting a couple yeast cultures. 1 Culture was about a half dozen crab apples in a clean glass with sugar water and nutrient. The other was a half dozen crab apples in a clean glass with a nice non-fungicidal juice that I'd used for simple cider, and nutrient. I stored both at around 64-65 degrees w/ aluminum foil over the top.Both produced massive mold colonies (MASSIVE) after several weeks (3-4 or so). I ended up dumping them both.

I know that's how traditional cider was made (yeast on the skins), but I didn't have any luck. I'd really like to try native yeasts but my experiences so far have been less than inspiring.

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Old 12-22-2011, 02:31 PM   #10
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Thanks for the feedback it seems to b what everyone else is saying!

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