Hey all, I am new here. I absolutely love cider and I want to learn how to make cheap tasty cider
I read a ton of information on the internet and was bored tonight so I decided to fool around a little bit.
I took a gallon of Mott's cider, mixed it in with some unwashed, blended organic apples as well as a bag of non organic washed apples in a blender and then heated it up but didn't boil it. I then put it into 8 different bottles with varying amounts of white/brown sugar and or honey and maple syrup as well as raisins. I am just using rubber balloons right now to keep the bottles covered.
I didn't use any yeast packets. To make a long story short lets just say I cant get my hands on any yeast at the moment very easily so I am making this attempt without any yeast added.
I just have a few quick questions that maybe some cider master would be able to help a cider noob out with
If this isn't a complete waste of time and like $10... Is there any chance it will work? I am keeping the bottles stored in a dark room temperature between 60 and 70 (about 67) any idea when I should notice fermentation? If nothing happens in a few days should I just assume that I killed off the natural yeast by mistake? If I did kill off the natural yeast would I be able to just add yeast to that which has sat for a few days? Thanks for any help!!
I read a ton of information on the internet and was bored tonight so I decided to fool around a little bit.
I took a gallon of Mott's cider, mixed it in with some unwashed, blended organic apples as well as a bag of non organic washed apples in a blender and then heated it up but didn't boil it. I then put it into 8 different bottles with varying amounts of white/brown sugar and or honey and maple syrup as well as raisins. I am just using rubber balloons right now to keep the bottles covered.
I didn't use any yeast packets. To make a long story short lets just say I cant get my hands on any yeast at the moment very easily so I am making this attempt without any yeast added.
I just have a few quick questions that maybe some cider master would be able to help a cider noob out with
If this isn't a complete waste of time and like $10... Is there any chance it will work? I am keeping the bottles stored in a dark room temperature between 60 and 70 (about 67) any idea when I should notice fermentation? If nothing happens in a few days should I just assume that I killed off the natural yeast by mistake? If I did kill off the natural yeast would I be able to just add yeast to that which has sat for a few days? Thanks for any help!!
