If you bought that juice unpasteurized, there was already yeast in it from the apple skins. The campden tablets are intended to kill it, but you may have something particularly robust eating away at your sugars. It's not necessarily a bad thing. It just makes the process less predictable.Nothing else is in there except campden tablets. Forgive me for not know but what does it mean when you say wild yeast are taking over?
Exactly the way I would go. By racking, you run the risk of some bacterial infection, and it won't make fermentation stop. Because the yeast is active, it's suspended in the cider, not settled at the bottom, so you'd just be transferring it with the cider.So if I am understanding correctly a few of you are suggesting that I NOT add the yeast at this point and that natural yeasts are already doing their job and fermenting. Am I correct? Should I ever add yeast or leave it as is? Some are saying not to rack to a carboy now. True?.
+2 on this recommendation. I've had some very good wild-yeast ciders and some that resemble a sharp balsamic salad dressing. I'd love to hear what you've got when it's done.You can probably slap an airlock on that puppy and let it ride. There's not much point in doing anything else now. The wild yeast in there probably outnumber any yeast you will pitch. Send us tasting notes and fg when you're done