Anyone naturally ferment? - Page 2 - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Anyone naturally ferment?

Reply
 
Thread Tools
Old 04-15-2006, 11:37 AM   #11
Caplan
Recipes 
 
Aug 2005
Posts: 1,161
Liked 5 Times on 5 Posts


Quote:
Originally Posted by Kaiser
That's not really my teritory, so bear with me. But isn't the idea of natural fermentation that you leave the juice/wort exposed to the air so it can pick up the yeast? Or do you rely on the yeast to be already in the juice?

Kai
It's acually the wild yeast that grows on the skins of the fruit that is relied on to ferment it when you go 'natural'. Basically you mash the whole fruit (unwashed and pesticide free) - Then you seal it as normal to stop any further airborne yeasts/nasties getting in.



 
Reply With Quote
Old 04-15-2006, 11:17 PM   #12
Kaiser
 
Kaiser's Avatar
Recipes 
 
Nov 2005
Pepperell, MA
Posts: 3,895
Liked 127 Times on 73 Posts


Quote:
Originally Posted by Caplan
It's acually the wild yeast that grows on the skins of the fruit that is relied on to ferment it when you go 'natural'
good to know,

Thanks,
Kai



 
Reply With Quote
Old 04-16-2006, 10:05 PM   #13
Caplan
Recipes 
 
Aug 2005
Posts: 1,161
Liked 5 Times on 5 Posts


Quote:
Originally Posted by Kaiser
good to know
But risky to emulate! I'm planning on trying a version this coming Autumn as i've sourced a few good trees....

 
Reply With Quote
Old 04-25-2006, 03:29 AM   #14
Cap'n Jewbeard
 
Cap'n Jewbeard's Avatar
Recipes 
 
Apr 2006
Baltimore
Posts: 924
Liked 7 Times on 7 Posts


Honestly, my first and best experience with "natural fermentation" was a half-finished bottle of, like, Minute Maid apple that got lost in the bottom of my backpack in college for 2 weeks.

I took it out to drink it before class, ignored the strange fizzing sound when I opened it, and rode a pleasant little buzz all the way through Philosophy.

mattmichielsen Likes This 
Reply With Quote
Old 04-25-2006, 06:43 PM   #15
chips7297
Recipes 
 
Apr 2006
Posts: 8

No sweat! Just be sure that everything is sterile and dry. And I mean everything!
As long as the cider was not pasteurized, it will ferment. Be prepared to wait a week or more to see any action in the airlock though, it takes awhile to get going.

 
Reply With Quote
Old 05-20-2006, 11:10 PM   #16
Rookie
Recipes 
 
May 2005
Vancouver, WA
Posts: 210

I think the main problem with this is it is very hard to get consistant results.


__________________
Rookie
"We all put the yeast in", Larry, Moe & Curley.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Naturally carbing keg petep1980 Bottling/Kegging 10 07-28-2009 02:05 PM
prime naturally, then what? craigrigney Bottling/Kegging 15 06-03-2009 04:44 AM
Kegging Naturally PappyVanWinkle Bottling/Kegging 8 03-18-2009 12:04 AM
New at this - and naturally I may have messed up dmbfan41 Beginners Beer Brewing Forum 3 01-28-2009 07:32 AM
Naturally carbonated, what? Bill Braski General Beer Discussion 3 08-16-2006 12:56 AM


Forum Jump