I've read that using natural yeast can be risky but also give the best results. I just bought 5 gallons of week old cider, with nothing added, from the local apple farm for $10. They didn't want to sell it as sweet cider due to it's (now) short shelf life but for fermenting it should be OK.
My plan:
1) add to sanitized bucket with air lock
2) wait for fermentation and for gravity to fall
3) rack to secondary in a month or two
4) secondary in the basement and wait
5) bottle and wait
6) drink at Christmas
I know in the old days nothing was added to the cider and the yeast did it's job just fine. Has anyone made cider this way? I've got two other batches in secondary (with added yeast) and want to try a third "recipe". Just looking for some input from others here. Thanks.
My plan:
1) add to sanitized bucket with air lock
2) wait for fermentation and for gravity to fall
3) rack to secondary in a month or two
4) secondary in the basement and wait
5) bottle and wait
6) drink at Christmas
I know in the old days nothing was added to the cider and the yeast did it's job just fine. Has anyone made cider this way? I've got two other batches in secondary (with added yeast) and want to try a third "recipe". Just looking for some input from others here. Thanks.