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Thanks for that advice. We're heading into Autumn here so the days are still warmish but the nights are definitely chilling off. I may have started this a little early in the year. Still, it hasn't cost anything and it will definitely be good data for future consideration.

Thanks LeBreton, That gives me confidence. Once it's fermented out, will the wild yeast be alive enough to promote a secondary fermentation in the bottles after it's been racked a few times to produce a clear product?

I'm a total noob at this and have a small batch in a 1 gallon demijohn made from apples in our back yard. I pressed the fruit and checked the SG at 1.05 then realised I had no cultured yeast left. While waiting for an order to arrive the batch began fermenting with the wild yeast and is fairly...