Jimray
Member
I'm planning to press a large quantity of apples tomorrow - we're making cider.
Does anyone have experience making cider?
My issue is whether to add yeast or not. The apples are spray free so have wild yeast aplenty. However, I've heard that not adding yeast then leaving the lid off for a few days to start fermentation can be hit and miss. (And how do you keep the flies out of an open barrel?).
On the other hand, adding campden tablets to kill the wild yeast and then adding an ale yeast seems a bit daft.
I'm english and would like to make good ol' scrumpy from back home. However, I don't want 100 litres of cider vinegar.
Does anyone have experience making cider?
My issue is whether to add yeast or not. The apples are spray free so have wild yeast aplenty. However, I've heard that not adding yeast then leaving the lid off for a few days to start fermentation can be hit and miss. (And how do you keep the flies out of an open barrel?).
On the other hand, adding campden tablets to kill the wild yeast and then adding an ale yeast seems a bit daft.
I'm english and would like to make good ol' scrumpy from back home. However, I don't want 100 litres of cider vinegar.
