I found this on youtube and it looked interesting, This looks like a recipe that you can experiment with and have quick rewards while your waiting months for your normal batch of cider or Apfelwein to age and mature. I have not tried it yet but I plan to when I can actually get out to the store.
This guy made a wild yeast starter that he has been using for 2 years with organic store bought apple juice and an organic apple with good results. He makes a sweeter cider that is very quick (1 week w/ only 2-3% abv) and it is consumed cloudy. It is also a good way to make a wild yeast starter to have on hand.
Here is a quote from the following site:
http://www.eattheweeds.com/www.EatT...10/10/22_CIDER,_HARD,_BUT_QUICK_AND_EASY.html
Also here is the guy's video of the same process.
[youtube]6Cybdxjf7ac[/youtube]
This guy made a wild yeast starter that he has been using for 2 years with organic store bought apple juice and an organic apple with good results. He makes a sweeter cider that is very quick (1 week w/ only 2-3% abv) and it is consumed cloudy. It is also a good way to make a wild yeast starter to have on hand.
Here is a quote from the following site:
http://www.eattheweeds.com/www.EatT...10/10/22_CIDER,_HARD,_BUT_QUICK_AND_EASY.html
Using wild apple yeast is taking a chance that the yeast will throw a bad flavor. On the other hand, using a champagne yeast can make the cider taste wine-ish. I opted for wild apple yeast and there was an easy solution at hand. When I first bought a gallon of organic cider at the same time I bought an organic granny smith apple. It could have been any organic apple, but the key is it was an organic apple that should have wild apple yeast on it. I did not wash it. I took my apple cider and apple home. I peeled the apple and put the peeling into the apple juice and put it in a warm, dark place. It took almost two weeks for the yeast on the peeling to multiply to the point I could see bubbles rising in the cider. But by three weeks I was on my way.
When I bottled that first batch of cider I kept the dregs, which were apple sediment, some juice, and a lot of yeast. I put that in a two quart soda bottle, added a couple of tablespoons of sugar, and kept it in a warm place, letting off the gas build-up every few days. One can also store it in the frig long term. Now when I buy a gallon of cider, all I have to do is pour off a half a cup of juice, add a half a cup of starter, and then put that half cup of juice into the starter bottle with a little sugar. That wild yeast has produced very well for me for over two years.
Also here is the guy's video of the same process.
[youtube]6Cybdxjf7ac[/youtube]