jtwilliams31
Member
- Joined
- Oct 23, 2017
- Messages
- 19
- Reaction score
- 2
Hi all,
This is my first time making (or attempting to make) wild fermented cider. I'm a bit concerned about the safety of the final product (I've read a lot on the topic and understand that any safety concerns are very low/non-existent, but I still want to ask), and I wanted to ask as wild fermenting is, for me at least, new, and my procedure was a bit strange.
SO, I juiced about 1.75 quarts of apples from a local orchard, added about a cup of water and a half cup of sugar to bring the sugar content up a bit, covered the top of the 1/2 gallon mason jar the cider was in with cheesecloth, and let sit on my counter for three days. Yesterday morning I transferred to a 1/2 gallon demijohn with an airlock on top and let sit for most of yesterday. Last night there was little to no activity in the cider, so as I was making some brown ale I added a bit of yeast to the cider to get it started fermenting (I know this takes a way from the wild yeast part, but I was tired of letting it sit with no activity after 3.5 days).
It is currently bubbling nicely, but now I'm a bit concerned about the safety of the final product because of the 3.5 day time that it sit with no yeast or fermentation taking place. I'm planning to bottle in a week or so and bottle carb (I want this to be a young, sweet cider), so any reassurances that I'm not going to die from botulism or some other stupid bacterial infection because of the lack of sterilization would be great.
Thanks for reading.
This is my first time making (or attempting to make) wild fermented cider. I'm a bit concerned about the safety of the final product (I've read a lot on the topic and understand that any safety concerns are very low/non-existent, but I still want to ask), and I wanted to ask as wild fermenting is, for me at least, new, and my procedure was a bit strange.
SO, I juiced about 1.75 quarts of apples from a local orchard, added about a cup of water and a half cup of sugar to bring the sugar content up a bit, covered the top of the 1/2 gallon mason jar the cider was in with cheesecloth, and let sit on my counter for three days. Yesterday morning I transferred to a 1/2 gallon demijohn with an airlock on top and let sit for most of yesterday. Last night there was little to no activity in the cider, so as I was making some brown ale I added a bit of yeast to the cider to get it started fermenting (I know this takes a way from the wild yeast part, but I was tired of letting it sit with no activity after 3.5 days).
It is currently bubbling nicely, but now I'm a bit concerned about the safety of the final product because of the 3.5 day time that it sit with no yeast or fermentation taking place. I'm planning to bottle in a week or so and bottle carb (I want this to be a young, sweet cider), so any reassurances that I'm not going to die from botulism or some other stupid bacterial infection because of the lack of sterilization would be great.
Thanks for reading.