So my wife has been after me to make her Cider for a long time. She handed me a recipe and wants to try tonight. I have 5 gallons of preservative free apple juice, but she didn’t get yeast so I would like to just use the Trappist ale yeast that I’m going to have left after I take my Belgian Golden out of the fermenter tonight. Now here’s the question, the Belgian only had about an ounce of hops which were done in a hop spider so the amount of hops in the trub should be barely any. What are your thoughts on pouring apple juice directly onto the yeast cake, oxygenating with my wand, and sealing it back up? I think this would make for a great fermentation given the amount of yeast likely to be in that cake.