Title is the question.
Bought a 1/2 gal of local apple juice poured a glass and kinda forgot about it in the back of my fridge. About a week or so later I noticed the jug was getting "puffy." I poured a small glass and it tasted great. I decided to use it as a starter for a wild ferment of apple juice.
I wasn't sure if yeast nutrients were usually encouraged on spontaneous fermentation. I usually use nutrients when pitching yeasts, but unsure what is standard for spontaneous.
Bought a 1/2 gal of local apple juice poured a glass and kinda forgot about it in the back of my fridge. About a week or so later I noticed the jug was getting "puffy." I poured a small glass and it tasted great. I decided to use it as a starter for a wild ferment of apple juice.
I wasn't sure if yeast nutrients were usually encouraged on spontaneous fermentation. I usually use nutrients when pitching yeasts, but unsure what is standard for spontaneous.