Greetings all! I'm new to cider making... just started my first batch a couple weeks ago! Obviously it's nowhere close to being finished yet, but I'm already planning on the recipes/mixtures I'd like to try next.
Which brings me to my main question... I've been reading Correnty's The Art of Cider Making. Lots of great info for a newbie like me and some tasty-sounding recipes. However, a lot of his recipes are based on fermentation of unpasteurized juice using the wild yeasts. I'm not sure I want to play around with that sort of thing (knowing my luck I'd grow plague in mine) and I don't have a source for unpasteurized juice locally anyway. So, if I were to use dry yeast, should I modify the recipes in any way? I've heard/read that wild yeast behaves slightly differently than its "domesticated" counterparts, and also that it creates a noticeably different flavor in the finished product. Is there any particular yeast you'd recommend for use in a recipe built around wild, or does it not really matter? Thanks for the input!
Which brings me to my main question... I've been reading Correnty's The Art of Cider Making. Lots of great info for a newbie like me and some tasty-sounding recipes. However, a lot of his recipes are based on fermentation of unpasteurized juice using the wild yeasts. I'm not sure I want to play around with that sort of thing (knowing my luck I'd grow plague in mine) and I don't have a source for unpasteurized juice locally anyway. So, if I were to use dry yeast, should I modify the recipes in any way? I've heard/read that wild yeast behaves slightly differently than its "domesticated" counterparts, and also that it creates a noticeably different flavor in the finished product. Is there any particular yeast you'd recommend for use in a recipe built around wild, or does it not really matter? Thanks for the input!