Long story short, I cultivated a wild yeast by leaving out a flour and water mixture. I successfully brewed a batch of cider (pasteurized organic stuff from the local grocery) with it and decided to give it a go with another cider. I picked up a gallon of UV treated cider from a local farmers market and dropped my yeast/dough mixture into a glass. It didn't ferment, but I think my yeast may have died off. The part that's confusing me is that the cider clarified overnight and went from the typical cloudy brown to a clearish yellow (the glass with the purple band). I tried to pasteurize another glass and dropped some more yeast/dough mixture in and the same thing happened (the glass with the yellow band). This issue didn't come up with my first batch. Could anyone drop some theories as to why this happened?
Don't mind the light light clumps in the liquid, it's the dough. I'm guessing that the darker brown stuff that settled on the bottom is from the cider.
Thanks!
Don't mind the light light clumps in the liquid, it's the dough. I'm guessing that the darker brown stuff that settled on the bottom is from the cider.
Thanks!
