So I did a bunch of experiments with wild yeasts last year, and actually wound up with several bottles of something I liked quite a bit.
I've been reading about the harvesting process, and intuitively it seems a little overcomplicated for cider making. Is there any compelling reason I can't simply pour the last 20 oz. bottle of my favorite cider into a carboy full of juice, swirling the heck out of it to get all the yeasties?
I didn't pasteurize, but did carb in the bottle, and backsweetened with a little lactose.