Yet another frozen apple question....

[OpenSights]

Yes, I did a search here which did answer a bunch of my questions and answered some questions I hadn’t thought of.

I’m planning on being lazy and buy most of my cider this year, but do want to make a 1 or 2 gallon batch using wild yeast. So freezing them makes them soft, like with bananas, which answers my first question (the lazy part). Cut them in half and straight to the press once thawed.

The one question that was possibly answered is the likelihood of the wild yeast surviving in large enough numbers? I’m know they will, but... I’m planning on some sort of nutrient schedule and certainly don’t expect fermentation to start the next day and finish in a couple weeks.

Is there a way I could make a wild yeast starter to help them out? Maybe peal a half dozen apples into a mason jar with NA cider and a pinch of nutrient?

Thanks in advance!

 

[madscientist451]

I've pressed frozen apples without cutting them. Maybe cutting them helps, I don't know. Let them thaw partway and then press. I don't think freezing the apples kills the wild yeast, but that's just a guess on my part....

 

[RPh_Guy]

Wild yeast don't need yeast nutrient. I wouldn't use it.

I don't know whether a starter would be helpful or harmful in this situation. For what it's worth, I wouldn't make one. Just let the pressed juice sit at 45-60°F under airlock.

FYI: some juice may leak out of frozen apples when thawing, so be prepared for that. @madscientist451 is right; no cutting needed.

 

[OpenSights]

Wild yeast don't need yeast nutrient. I wouldn't use it.

I don't know whether a starter would be helpful or harmful in this situation. For what it's worth, I wouldn't make one. Just let the pressed juice sit at 45-60°F under airlock.

FYI: some juice may leak out of frozen apples when thawing, so be prepared for that. @madscientist451 is right; no cutting needed.

Fermentation temperature control is one of my two things on my to do list, and a brew stand. Right now my basement is at 65f, 72f first floor. I don’t remember what it averages in the winter.

Thanks for the heads up about nutrient and my idea of a starter!

If this works out I might just have to sell my crusher!

 

[RPh_Guy]

Well, definitely use the basement!

I did one wild cider at ~65-70°F and it was excellent, but I did add a Brett to it. Brett cleans up a lot of bacterial off-flavors, so its something to consider adding since you can't keep temp low enough to reduce the bacteria expression.
Or maybe you'll get lucky and it'll have a good Brett strain already.

 

[OpenSights]

I’ll definitely look into Brett! Thanks for the heads up! This will be my first attempt at a wild, kinda. I did a little experiment, not to consume, just to see how wild yeast acted. I think it was crabapple blossoms, raspberry blossoms water and table sugar. Very slow to start.

No! I forgot about my dandelion wine which is still going. Tasted it a couple months ago. Very boozy, but still active today. Fermenting at 70f.

 

[Sequoiacider]

The one question that was possibly answered is the likelihood of the wild yeast surviving in large enough numbers? I’m know they will, but... I’m planning on some sort of nutrient schedule and certainly don’t expect fermentation to start the next day and finish in a couple weeks.

Is there a way I could make a wild yeast starter to help them out? Maybe peal a half dozen apples into a mason jar with NA cider and a pinch of nutrient?

The wild yeasts should survive the freeze without problem. Regarding a starter, I've done many successful wild ferments and have never bothered with a starter. For me, wild fermentation typically begins between 2 and 5 days after pouring the juice into the fermenter and putting the airlock on. If fermentation has not started by then, then I'll pitch with a known good yeast and fermentation then starts right up within a day, also without a starter.

Wild yeast don't need yeast nutrient. I wouldn't use it.

Hmm, I'm not sure about that. I didn't used to add nutrient to my wild fermentations, but now I do, adding 1.5 tsp per 5 gallons about a day or two after observable active fermentation begins. It seems to me that with the nutrient, the wild fermentations proceed somewhat faster, and my belief is that this is due to a healthier yeast colony. I use Fermaid-O (Organic, Non-DAP formulation).

 

[RPh_Guy]

He doesn't have temperature control, so yeast nutrient will cause a more vigorous fermentation. That results in much more heat, causing a significantly warmer fermentation and ultimately driving away aromatics.