Greetings,
I have been perusing this site for about a week and decided that there is an amazing amount of knowledge aboard. I made hard cider once when I was in high school simply by loosening a cap on some raw cider and sticking it into the back of my closet. I pretty much forgot it was there until a couple months later and I got a strong smell when I opened up the door one morning. What I discovered was a gallon of of cider in fermentation. I cleaned out almost all of the gunk around the top and just let it sit another week or so before drinking it, straight out of the bottle. It was delicious and pretty strong-two glasses would get a 16 year old kid buzzed. My question is if I want to go completely natural with no added yeast, just using the wild yeasts in a gallon of unpasturized cider A:How long should it take for the fermentation process. B: Is there any danger of ecoli infecting the brew since it sits unpasteurized and unrefrigerated. Thanks in advance for any replies. I really get a kick out of watching something natural progress and I am reluctant to use sulfides as I have had some bad reactions from wines I have drunk that contain it.
I have been perusing this site for about a week and decided that there is an amazing amount of knowledge aboard. I made hard cider once when I was in high school simply by loosening a cap on some raw cider and sticking it into the back of my closet. I pretty much forgot it was there until a couple months later and I got a strong smell when I opened up the door one morning. What I discovered was a gallon of of cider in fermentation. I cleaned out almost all of the gunk around the top and just let it sit another week or so before drinking it, straight out of the bottle. It was delicious and pretty strong-two glasses would get a 16 year old kid buzzed. My question is if I want to go completely natural with no added yeast, just using the wild yeasts in a gallon of unpasturized cider A:How long should it take for the fermentation process. B: Is there any danger of ecoli infecting the brew since it sits unpasteurized and unrefrigerated. Thanks in advance for any replies. I really get a kick out of watching something natural progress and I am reluctant to use sulfides as I have had some bad reactions from wines I have drunk that contain it.
