nukinfuts29 said:There's cyanide in small amounts in the seeds
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!
With that said why would you risk using wild yeast that may or may not produce a quality beverage when you can pitch a high quality yeast for about $.75 that will result in a quality produce every time. I would be willing to bet that a quality "wild yeast" cider would be indistinguishable from a "modern" yeast cider.
Has anyone tried fermenting on the skins like you would with wine grapes? I am thinking about mashing my apples, letting them sit in a fermenting bucket and then pressing them after 5 days of primary fermentation on the pomace. Has this worked for anyone?
I was looking to update this thread if anyone has tried this lately.
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