How to Ferment Cider Using Wild Yeasts

Step-by-Step Guide

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   Step 1: Buy some apple juice

   If frozen, let it thaw.
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   Step 2: either fresh or frozen.

   If it's concentrated, use about 4 ounces of concentrate per quart (one 12-ounce can for 3 quarts), and fill the rest of the jar with water.
   
   Leave about an inch at the top for the bubbles, otherwise you could have a mess on your cupboard. ,, There's no need to stir after that. , At first it's just bubbly apple soda, slowly getting more alcoholic and less sweet.
   
   If not consumed within two to five days, depending on how warm it is, it will turn to vinegar. ,, For example, if you find you like the taste of the cider on the second day, and can drink 3 quarts a day, you'll always have 6 quart jars in use, two alternating batches, and will be buying 1 can of apple juice per day. ,
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   Step 3: Pour the fresh or concentrated juice into quart canning jars

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   Step 4: any size jars

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   Step 5: or any large glasses.

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   Step 6: Cover each jar with a square of cheesecloth

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   Step 7: or cover the jars together with a clean dishtowel or other clean cloth

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   Step 8: to keep the flies out but still allow yeasts to enter.

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   Step 9: Stir whenever you think of it

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    Step 10: at least 3 times a day

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    Step 11: until you see bubbles rising constantly to the top

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    Step 12: indicating fermentation has begun.

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    Step 13: Sample every 8 hours or so until it's at the desired flavor and alcoholic content.

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    Step 14: Start a new batch the next day

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    Step 15: taking a little yeast from the previous day's cider with a spoon from the bottom of the jar

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    Step 16: to "quick-start" the brewing.

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    Step 17: Re-use the same jars over and over

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    Step 18: using the yeast at the bottom of the jars

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    Step 19: but see the Warnings below.

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    Step 20: Finished.

Detailed Guide

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