JP Smajda
Active Member
- Joined
- Mar 11, 2018
- Messages
- 43
- Reaction score
- 19
Goal: A Cyzer using fresh pressed, local, organically grown apples and wild yeast.
Concern #1: I have picked up some unwanted yeast and potentially mold spores in storage
Concern #2: I am wasting my time trying to capture wild yeast when it is 30-50ºF outside
Details:
I have several Bushels of local apples in a walk in cooler. I want to do a wild ferment, possibly an open ferment to capture even more yeast but I have concerns.
1. I am a little worried about the storage conditions of the apples. They were organic and local, but they have been in a cold storage facility for a while and then in a walk in cooler that shares a space with a farm (a farm that isn't as on top of rotting seconds as they should be.)
2. With these temps (Nashville will be in the 40's most of the week,) is it even worth doing an open ferment? I'm not sure how much yeast is floating around.
Should I not be worried about it, give a good rinsing, and just press away? I paid a lot for these apples and want a good batch. I was thinking about giving in and pitching some white lab Cider yeast to be safe.
Concern #1: I have picked up some unwanted yeast and potentially mold spores in storage
Concern #2: I am wasting my time trying to capture wild yeast when it is 30-50ºF outside
Details:
I have several Bushels of local apples in a walk in cooler. I want to do a wild ferment, possibly an open ferment to capture even more yeast but I have concerns.
1. I am a little worried about the storage conditions of the apples. They were organic and local, but they have been in a cold storage facility for a while and then in a walk in cooler that shares a space with a farm (a farm that isn't as on top of rotting seconds as they should be.)
2. With these temps (Nashville will be in the 40's most of the week,) is it even worth doing an open ferment? I'm not sure how much yeast is floating around.
Should I not be worried about it, give a good rinsing, and just press away? I paid a lot for these apples and want a good batch. I was thinking about giving in and pitching some white lab Cider yeast to be safe.