For those of you who have not been following some of my other threads I have been working with some domesticated wild yeast. After reading a post I made about creating a cider specific yeast Joe_in_CT was nice enough to offer me some "wild" yeast he had washed from a keeved cider he had made. So I happily excepted his offer and he sent me some. I want to use this yeast to make lots of different ciders so I created a starter bottle by sterilizing a corona bottle, adding 100% apple juice form a juicy juice, juice box and poring the wild yeast solution in on top and fitting it with an air lock. This was over a month ago and I have pored some of the starter in to a gallon of cider I started as well as a citrus wine cooler I started. Each time I used some of the yeast I toped the bottle up with another box of Juicy juice apple. About one week ago my starter cleared and left me with my yeast at the bottom and a beautiful amber liquid on the top. Today I started a fresh bottle with fresh juice, but before I swirled the original starter to suspend the yeast I pored most of the liquid off the top in to a glass. When I tasted it I was shocked to find it tasted Just like Hornsby's crisp apple with out the bubbles!! I cant weight to see how the ciders I am making turn out that are using better juice