To: Lurker
You don’t add any yeast to your cider?
13 posted on
10/08/2015 7:35:06 PM PDT by
Red_Devil 232
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To: Red_Devil 232
Using a wild yeast is a gamble. As a poster said above, pasteur champagne or similar is best. A sulfite salt will inhibit bad yeasts.
15 posted on
10/08/2015 7:39:50 PM PDT by
SpaceBar
To: Red_Devil 232
No yeast needed as long as it’s not pasteurized. And the fresher the better.
L
26 posted on
10/08/2015 7:56:39 PM PDT by
Lurker
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