After tasting the last batch of cider as it was ferminting we decided to pick up another 5 gallons of cider from one of our local farms.

Due to one of the gallon jugs starting to wild ferment, I decided to lean into it.

Recipe

• 5 gallons fresh press, flash pasteurized cider
  • One gallon had begun fermenting in its container prior to brewday.
• Bootleg Biology Jester King cultures
• 1tsp Fermaid-O

Data

SG: Unfortunately did not take an SG.
FG:
Ferm Temp: 64F

Steps

Mixed all 5 gallons of cider into the sanitized fermenter. Added 1 tsp Fermaid-O

Pitched 1 packed of Jester King cultures in addition to the wild bacteria yeast that were clearly still present in the base juice.

Fermentation was substantial at the 8 hour mark after pitching. This will be allowed to sit for at least 3-6 months to develop Brett and sour characteristics.