LeBreton
Well-Known Member
What started as an attempt to make a French style keeved cider completely failed but has transformed into an awesome tasting naturally fermenting cider.
This is my first wild yeast fermentation yet is going even faster then the last batch I made using a champagne yeast. My research seemed to suggest that a wild yeast is typically slower then most commercial offerings so I'm wondering if anyone else has any experience with measuring the rate of natural fermentation.
It's sailing at 0.003-0.004/day and cruising past 1.022 with no sign of slowing.
This is my first wild yeast fermentation yet is going even faster then the last batch I made using a champagne yeast. My research seemed to suggest that a wild yeast is typically slower then most commercial offerings so I'm wondering if anyone else has any experience with measuring the rate of natural fermentation.
It's sailing at 0.003-0.004/day and cruising past 1.022 with no sign of slowing.