Thanks for the advice folks. If I get good results I'll probably pitch new juice or a low gravity mead must on the cake and see what the second generation brings.
Likely going apple picking this weekend. The farm sells some great (unpasteurized) cider that has a habbit of fermenting on it's own.
I plan to buy a gallon with the intention of letting it sit and ferment out without adding any outside yeast. I have 2 questions.
1. Would you add any yeast...