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This has been an awesome thread, thanks so much for coming back to it. ...Sounds like you've indeed brewed some dark stuff. Perhaps the only step left is to distill it into prune brandy! :D

I can attest that a single pint of my first wild yeast still cider (4% abv) gets me way more looped than two pints of my cultured yeast, carbed batch (6.5%). No idea why, but it's so.

Thanks. I sort of split the difference -- gave it three hours at room temperature, then stuck it in the fridge. It's slightly firm, but not crazy hard just yet, so I'll keep an eye on it. It's the best advantage to having PET bottles around, I think. It's been an interesting batch; took almost...

My final batch is turning into an experimental one. :ban: I've got a great cloudy fizzy mess of wild yeasties going, and I'm planning to pull and fill several small PET bottles' worth out as things progress, to see where I like the taste -- take an SG reading, pull out a bottle's worth, let...

I'm scratching my head on this -- you reopen the PET bottles and add the sulfite/sorbate, and close them up tight again?

If you want to make things excessively complex: I had a "situation" with three gallons in a five gallon carboy; had racked into it off the lees and not thought things through. I didn't expect a lot of CO2 to come out (pretty much dry at that point), but I didn't have anything else handy to age...

Mine looked like that for a few days. Panicked the entire household, too. It turned more brown as fermentation slowed down. Fear not!

If one had enough "permanent" cold storage, couldn't one bottle at almost any time, let things carbonate -- perhaps in PET bottles so you'd know for sure when enough was enough -- then stick them in the cold until opened for drinking?

Excellent-sounding BS, I'll take it to heart. Waiting is never a bad idea. :D Have you ever heard of a cider doing its thing ferment-wise without clouding up? In other words, can it go that slow? I'll have a good comparison at the end with the cultivated yeast, I'll be sure to post results.

... Do you have a good reason to mount the jack upside-down? Same pressure either direction.

So my second batch of "just juice" went through a few gyrations in 10 days, and offered a bubble or two, but when I checked the SG today it was actually a touch higher than when I started! For reference, here's how my brewing history has gone: - Batch 1: Picked apples, juiced them, put...

Howdy all! I've been reading this forum with much interest and gratitude the past several weeks, as I've embarked on my first season of doing something constructive with the apples my tree gives me. :) For the record I've got a wild yeast cider carbonating in bottles in the closet as we...