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These apples came right off the trees and I was wondering if I should attempt a Natural ferment without adding yeast... or if I should do what I always do and add yeast.

Hey Guys!!! So I did a 5 gallon batch with the WLP616 Funky Cider Blend and it wasn't super funky so I added some bottle dregs from a Jolly Pumpkin (Madrugada Obscura) and from a couple bottles of The Bruery (Kisses Betwixt and Annuel) sour beers... I hooked it up to my inkbird and a carboy...

I've added Campden tablets once and Ive skipped it for the other 15 batches of ciders, I've never had any weird stuff happen, so have any of you guys had a bad experience by skipping the campden?

The closest thing to cider specific apples I can find is gravenstein or crab apples and they are $3 per lb... at Berkeley Bowl... what do you guys do for this problem?

But that's not all! I also used yeast captured from an unpasteurized french cider, safcider yeast (just in case) and later I added brettanomyces captured from a beer called dankodelic in the secondary. The oak cubes are medium toast, grape tannins were the powered kind you can get at the HBS, I...