Got some local cider, left it in the fridge about a month, let it ferment a bit. Transferred the ferment to another gallon, while getting some new cider as a test. Original is way too tart, control is light and still sweet. Any chance of salvaging the original, which was delicious while still young and only went tart as it aged in the fridge, or should I just drink what I have and stick with commercial yeast from now on?
Wild Yeast Refrigerator Ferment
- Thread starter Danmor1
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