So back at the end of Aug. 2015 I picked a whole pile of apples off of old trees on my in-laws farm. I took peels from apples in three different locations and put them in sterile jars with about 1 cup each of canned pasteurized apple juice. Shook the jars daily and at one week in all three were showing signs of fermentation. One of the jars ended up smelling and tasting really good and the other two tasted ok but smelled sulfury and wine like. I ended up mixing the the two smelly ones and keeping the good one separate. I'm now on my fourth generation repitch fermenting cider with the two wild cultures. I want to make a batch of beer and try the wild yeast out but I'm not sure what style to go with. I was thinking a simple blonde ale maybe. Any one else done this kind of thing or have any recipe suggestions? I wonder if the yeast will have trouble with maltose as it is "used" to simple apple juice and sugar fermentations.
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