Another question

leesaunders

My plan tonight was to make a traditional cider with no yeast. I put the apples through a juicer and after I strained off the pulp I have enough juice to 3/4 fill a gallon water bottle. Its dark now and I can't get any more apples. So my question is, will the juice be ok until tomorrow evening (in a fridge) when I can more apples to add more to it or will I start again? Will I just pick up some campden tablets and yesat tomorrow on my break to eliminate the variables? Thanks again.

invaderzimirl

im new here but id assume if you seal the jar you should be good as you have sterilized it before you filled once you seal it nothing can get in to it. but im sure someone with more experience will answer in a short time

sharingan

You may be pushing it, there are live critters, including wild yeast on the apples. It can be sufficiently established by the time you pitch your actual yeast.

That said, it is normal in many parts of england, to allow the apple juice to naturally ferment with whatever coated the apples (the yeast will take over).

If you want to make a wild cider, start it fermenting now, and top up with more apple juice to get to your original gravity. Otherwise dose it with a campden tablet, or put it straight into a freezer.

Tube

If you're fermenting with wild yeast it doesn't really matter. You can add more juice at any time. Once the abv is above a certain point the risk from infection is slim.

leesaunders

Thanks for the info lads, it seems to be working away doing its thing. I'm gonna do another batch soon with yeast, once they are ready I will let you know how they are! Thanks again!!