About 4 months ago, I poured 23 litres of apple juice into a bucket, added some yeast (it was a wine yeast, I forget which one), and put the lid on. My mother-in-law works at a juice processing plant, so we get free juice, but it's a very mild-flavoured commercial variety.
6 weeks later, I siphoned it into a different bucket in preparation for bottling, from which I siphoned two growlers full (about 4 liters). I was not very happy with the taste, which was mostly just unsweetened and mildly alcoholic apple juice.
So I put the lid back on that bucket.
We receive a weekly vegetable delivery from a local farm, which at times includes unpasteurized apple juice, which I find to be delicious (but pricey if I buy in quantity).
In the past two months, I have added about 5 litres of this unpasteurized juice to my bucket. A couple of the juice containers had begun to swell due to fermentation.
So, I'm welcoming votes and opinions on the topic of what this will have become when I decide to drink it again. Cider, or poison?
6 weeks later, I siphoned it into a different bucket in preparation for bottling, from which I siphoned two growlers full (about 4 liters). I was not very happy with the taste, which was mostly just unsweetened and mildly alcoholic apple juice.
So I put the lid back on that bucket.
We receive a weekly vegetable delivery from a local farm, which at times includes unpasteurized apple juice, which I find to be delicious (but pricey if I buy in quantity).
In the past two months, I have added about 5 litres of this unpasteurized juice to my bucket. A couple of the juice containers had begun to swell due to fermentation.
So, I'm welcoming votes and opinions on the topic of what this will have become when I decide to drink it again. Cider, or poison?