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Old 02-26-2012, 10:55 PM   #1
Nogmaals
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Jan 2012
Gent, OV
Posts: 16
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A week ago I took some 12 kilos of the masses of Belle de Boskoop apples that we still had lying around in the refrigeration unit, chopped and mashed them and left them in a food-grade bucket until today. Was a bit shocked after opening the bucket today and sticking my nose in, only to inhale a massive cloud of acetone. Anyway, undeterred I proceeded to press the pulp. Got a 5 litre carboy full, plus one litre that I put in a separate bottle, and had a bit extra for a hydrometer reading (1040, though probably already some lost due to fermentation). Not here to ask for any advice, just wanted to share my enthusiasm as I look at the beautiful bubbles going through the airlock. Best nail polish remover ever! Wild fermentation is exciting stuff!

And who knows, it might all work out.



 
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Old 02-27-2012, 03:31 AM   #2
LeBreton
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Nov 2011
Finger Lakes, NY
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My first attempt with a wild fermentation turned out so great i'm doing it again with apples from a different orchard.

People used wild yeast to make quality cider successfully for thousands of years, no reason to stop now

That being said, when trying for a wild ferment I typically add sulfites to about 30ppm to give the best yeast a head start over any naughty yeasties.
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Old 02-27-2012, 08:09 AM   #3
Nogmaals
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Jan 2012
Gent, OV
Posts: 16
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This morning the smell is more like those banana candy things. Or Pisang Ambon if you're familiar with that. How interesting! How fascinating!

 
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