Hey guys-- I made some cider around 3 weeks ago and kept two gallons of plain apple cider to back sweeten when the other 8 gallons were done. I put one in the fridge and just sorta left the other one in a dark warm-ish place (70-75 degrees farenheit). Well, the one I left out started bubbling with the cap on, so I put an airlock in and three (almost four) weeks later, it's still going at the same consistent pace and with a teeny tiny yeast bed that also has been consistent. It volcanoed into my airlock about two days after I first noticed bubbles as well.
Is this a wild yeast [and drinkable] or am I cultivating some horrible bacteria that will kill me?
Is this a wild yeast [and drinkable] or am I cultivating some horrible bacteria that will kill me?
