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Give it a swirl and warm it up it might restart.

I say yes. I like to be up in the neck where the surface area is like 1 in. diameter. Rule of thumb is in the loop handle.

That’s what I use. I was just gonna try tea cuz a lot of recipes call for it.

My son has harvested wild yeast from a single apple. Just put the skins in a mason jar and cover with sugar water. When that starts to ferment dump the liquid in a starter. So all you need to do is find one apple still on a tree!

Old thread, new question. Do you all just make tea (bag & water) then remove the bag and add to the juice? Before or after fermentation. Have any of you just put tea bags in the juice? Before or after fermentation?

I will! Also gonna try different methods. Like 145 deg. for 30 min. Or 160 deg. for 5 min.

Do you think the corks would just move a little or pop?

I want a still cider. Do you think it can be pasteurized by slowly heating it to 165 deg. F. in a jug with a screw cap or wine bottles with corks or will the pressure be too much?

Do you bump up the O.G. to hit a specific ABV? Just a preference or does it slow the yeast down?

Clean or replace the airlock. If the bung has overflow I would replace that as well. Then spray the outside down with starsan solution.

The easiest way is to start with a gallon of locally pressed juice that is sorbate free & sold refrigerated. You might not even need to add yeast!

It seems like I read a post just like this every year. Unless it’s a great blend or expensive organic juice just dump it. Maybe it’s were you live but I’ve never had trouble finding bottled juice or FAJC with just vitamin c added. Try Walmart.

Well here’s my take on an Apple wine. Made with FAJC but no added sugar. Just reconstituted to a higher S.G. to get a sweeter & higher ABV.

What a shame. You have all those heirlooms and no press. I have a scratter & a press but no apples!

I did a batch with White Labs Funky Cider yeast which includes Brett. It doesn’t have a funk or sour taste. But it definitely has a tartness.

I just ran my Craisins thru the Cuisinart and dumped them In the fermenter. Racked the Cider off after it hit 1.004

This is fresh pressed juice (brown sweet cider) spontaneously fermented with wild yeast. One week in a bucket then one week in a carboy. Not filtered!

It might have residual sugar but a high ABV. (kinda like a port wine) When you add the liquor to the cider the ABV will be lower and any living yeast will start eating that sugar.

Well I started like you. Adding herbs or fruit and jacking up the ABV. But I’ve learned less is better. Just make Cider. If it’s good - great! If it’s boring add some FAJC, hops or bourbon soaked oak.