I've read through a bunch of threads and hadn't seen this mentioned, so I started this new thread. Apologies if it's repetitive.
Last year I had a batch of wild yeast cider turn out unbelievably good at 10 months, much fruiter, sweeter, less boozy than similar recipes with commercial yeasts.
I only have one bottle left, and my first culturing failed, so I hit the web to help find the answer to trying to capitalize on whatever strain dominated that cider and minimize the others. I was stumped on how to get Kmeta to kill the yeast in the raw juice but not kill the wild yeast starter that I would use.
I found a great article that answered most of my questions and really explains the process well. It also explains why my cider was terrible at 3 months and great at 10. If you're at all intrigued about manipulating your cider by playing with yeast, then it's a great read. (The short answer is you use Kmeta to narrow the populations to Saccharomyces, and then they will dominate)
i found it here
For those less interested, it explains why you can just get raw cider and dump a packet of Notti in and be all set.
Journal of Applied Microbiology Volume 84, Issue 5, Article first published online: 5 JAN 2002
"Selective effects of sulfur dioxide and yeast starter culture addition on indigenous yeast populations and sensory characteristics of wine"
T. Henick-Kling, W. Edinger, P. Daniel and P. Monk