So I recently made my first hard cider.
It was very good but i wanted a sweet cider and it fermented out very dry. I wanted to retry so I bought a single gallon of the same cider from a local orchard.
It is late in the season so i think that the gallon i bought had been sitting in the store for a while. It was under alot of pressure when i bought it and it shot the top of when i opened it. If i shake it it pressurizes again and foams up. I figured that this meant some wild yeast that was in it had begun to ferment. So I added a campden tablet.
My question is whether i have to be worried about anything? should i get all of the carbonation out before pitching the yeast? did the wild yeast fermenting hurt the cider at all?
any advice would be nice
I saw another thread similar to this but it said not to worry and let the natural yeast ferment it out. Since i already put the campden tablet in i cant do that so... I was wondering if the little bit of natural yeast will have any noticeable effect?