Listen_Up_Sonny
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- Joined
- Aug 14, 2013
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I recently tried a locally produced wild cider and loved it. It is unpasteurized, unfiltered, true wild cider that must be kept refridgerated.
I'd like to try a wild type cider. I do not have a good source of unpasteurized cider. I'm wondering if I could used some of the wild cider to start a batch of pasteurized cider. That way, it would reintroduce local wild yeasts.
Do you think this would work? Any tips of a good process for doing this?
I'd like to try a wild type cider. I do not have a good source of unpasteurized cider. I'm wondering if I could used some of the wild cider to start a batch of pasteurized cider. That way, it would reintroduce local wild yeasts.
Do you think this would work? Any tips of a good process for doing this?