Great feedback, thank you! I've cultivated and grown yeast strains from breweries using unfiltered beers but this is my first time going for a wild yeast in general.
I may go to Eckert's Farm in Belleville IL this weekend and pick some apples to get a couple more samples going that are a bit safer and local, I couldn't help thinking while buying my apple yesterday that even though it's certified organic, I have no idea where the apple originated, the guy who picked it may have scratched his !@# right before handling it, or it rolled around in the floor of the truck before getting tossed back in the bin, then 20 people ahead of me picked it up and looked at it while buying apples at the store, etc...
When you recommend getting unpasteurized organic cider and letting it ferment out, would that be as simple as pouring a jar full, slapping on an airlock, then tucking back in your brew closet and forgetting it exists hoping that something carried on or would you recommend apple shavings in that as well? Also (sorry for the question brigade), still curious as to what yeast nutrient would negatively bring to the table? I'm guessing stressing the yeast out in turn making unwanted esters and flavors?