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Old 10-08-2012, 02:36 PM   #1
Apr 2011
paramus, nj
Posts: 8

Hello all,

Just making one of my first batches of cider and had a question or two to see how much trouble I am in...

I am brewing a batch of UV Pasteurized Cider picked up at the local farm. It was cold when purchased and it was at room temperature for a 3 days when they plastic jugs started to expand a lot - guessing due to wild yeasts and temperature. I then made the recipe when cider was at room temperature and definitely had wild yeast in there going crazy.

Is this a problem?

I made the following recipe -

5 Gallons of fresh cider
2 pounds of light brown sugar - stirred in
one pound of raisins - placed on top
Yeast is Lavlin v1116

Put the above in a 5 gallon better bottle and the yeast is going crazy - has expanded into my blow off topper a few times and had to clean out. This was made on Thursday night so this is going for 3 days plus.

Any thoughts if this will be good to drink? Any problems you could foresee?

Thanks all!

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Old 10-08-2012, 03:34 PM   #2
Jan 2012
Rochester, NY
Posts: 122
Liked 6 Times on 6 Posts

I let the wild yeast have at it last time and it turned out to be a really nice cloudy farmhouse style cider. Like JK Scrumpy.
Hard to duplicate this though, It turns out different every time, different blend of apples and yeast will yield different results.

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Old 10-08-2012, 03:52 PM   #3
dinnerstick's Avatar
Nov 2010
utrecht, netherlands
Posts: 2,019
Liked 273 Times on 199 Posts

could turn out great! wait and see. i would just be aware that some of the tricks you can use easily with a well behaved domesticated yeast are not as simple with wild yeasts, like clearing by cold crashing, stopping fermentation by chilling, and pasteurizing (i once used a pasteurization time/temp that works fine with ale yeast and the wild yeast shrugged it off and kept fermenting).

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