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It's been about a year and I've been using this wild cherry yeast strain with much success in both baking and brewing. It currently lives in the back of the fridge in a clear glass half gallon juice jug. The sourdough starter I made imparts a slight cherry flavor to the dough and bakes up well...

I was thinking of pressing some apple juice and then tossing the, 2 quart bottle of cherry ferment into to make some cider. I've never really had any experience with this type of brewing before and have only spent time with beer as of this point. No sugar or water was added, but the fruit...

So I went cherry picking about a month ago and strained out some of the juice to ferment naturally. I checked it recently and a wild yeast colony has established itself making the juice alcoholic. My question is how do I test to make sure the alcohol produced isn't dangerous since I know...