while traveling for thanksgiving i managed to find a orchard that sells cider that has not been pasteurized or perserved by chemicals. that jugs even has a nice sticker warning about the dangers of consuming unpasteurized products. i bought myself four gallons for fermenting (and a half gallon for drinking) and upon getting home got a hydrometer reading of 1.060. i put the four gallons into a primary, added three pounds of wildflower honey and put it into a chilly closet. i did not heat the cider, add sulfites nor pitch yeast. my understanding is that there should be some amount of wild yeast in alive the cider which will start to ferment. the airlock has started bubbling. today i saw about one bubble every fifteen seconds. i am hoping this will ferment all the way to dry but not sure of the tolerance of wild yeasts and such. so anyone every ferment cyser without pitching yeast?
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natural cyser
- Thread starter beckett
- Start date
