Hi everyone,
I'm hoping someone can give me some advice about wild cider fermentation. I have 3 gallons of fresh pressed unpasteurized cider in the freezer. I pressed it myself from previously frozen apples. I'm hoping to thaw it out, dump it in a fermenter and let the wild yeast do its thing, but I dont know if it being frozen(twice) will have affected the yeast's ability to fully ferment it. I couldn't find a direct answer about this. I figure its probably fine but I've never done a wild fermentation with cider before so I don't know what to expect in terms of how long it should take to start. Also don't know if maybe I should be stirring it a couple times a day for the first few days to help get oxygen to the yeast?
Anyways, any input is appreciated!
Thanks
I'm hoping someone can give me some advice about wild cider fermentation. I have 3 gallons of fresh pressed unpasteurized cider in the freezer. I pressed it myself from previously frozen apples. I'm hoping to thaw it out, dump it in a fermenter and let the wild yeast do its thing, but I dont know if it being frozen(twice) will have affected the yeast's ability to fully ferment it. I couldn't find a direct answer about this. I figure its probably fine but I've never done a wild fermentation with cider before so I don't know what to expect in terms of how long it should take to start. Also don't know if maybe I should be stirring it a couple times a day for the first few days to help get oxygen to the yeast?
Anyways, any input is appreciated!
Thanks