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Thanks. There is a slight increase in bubbles on the top of the must each day, so I assume it's doing something. No airlock bubbling yet, though. My inclination is to leave it in a warm spot until the airlock starts bubbling consistently and then move it somewhere cooler for a slower ferment

Hi folks, Usually do cultured yeast ferment with sulfited must but this time doing a trial run with wild ferment and no sulfites using home grown apples. Approx 3.5 litres in a 5 litre carboy/demijohn with airlock fitted straight after pressing. No amendments to pH or acidity, but some nutrient...

That's interesting, I had thought this approach was a bit too risky but I might give it a try in a small batch. I've only done one batch a long time ago without pitching yeast or adding k meta, and it actually turned out decent but I had thought the risk outweighed the rewards.

Thanks folks. I'm a week into my first ferment of the season and it was going reasonably well until a round of unseasonably warm weather hit yesterday - my must temperature has gone up significantly even though it's in the coldest part of the house! Oh well, what can you do. Will be moving to...

Thanks @Chalkyt, appreciate your response. I'm down in NZ, so can definitely relate on the insipid apple front! Luckily we have a ready supply of crab/wild apples in these parts which I usually press alongside cultivated apples, and I have a small but gradually increasing supply of heritage...

Hi folks, After producing a few seasons of insipid, "off" tasting cider, I've decided I may have been fermenting at temps that are too high. This time round, I'm trying to ferment within the 12-14 degree C range (54-57 F). My question is - am I still alright to just put a tea towel or...