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From the first post: > No enzymes, so they must be added, typically amylase is used. what happens if amylase is not used?

low temperature ? Sidreria Petritegi Sagardotegia sidra natural sagardoa txotx menu astigarraga gipuzkoa guipuzcoa

hey, it's my first time doing this, and I have three batches, two of apple juice and one of pineapple, 3L each in 5L demijohns, how do I know when it's done ? right now, it's pretty cold out here so it's not fermenting a lot, when I turn the heat on in the room it bubbles alright oh here's a...

here's another article Sagardotegi - Wikipedia, the free encyclopedia

It's spontaneous fermentation only, otherwise it can't be legally called sagarno in Basque, or sidra natural in Spanish

that was commercial cider from Normandy I assume, I agree it's disgusting You should try to get Basque cider ( or Asturian ), it's a spontaneous fermentation cider, it's aged in wooden barrels and sold in bottles, it's nice and dry and has no residual sweetness ( exactly like a Lambic/Gueuze...

for the record, damaged apples have more wild yeast than the skin of a normal apple ( I don't mean apples fallen from the tree and laying on the ground, obviously )

the thermal shock doesn't kill the yeast ?

noob question, what difference will it make in terms of taste ? baker's yeast produces alcohol as well?