Does anyone let cider ferment out naturally? If so, does it taste any good?
We had a half gallon of cider in the fridge that started to ferment. I took
it out and put it on the counter last week and it really took off. It's
pretty much done now but I haven't tasted it yet. I guess if it tastes
decent I'll fill up a couple of PET beer bottles to save it.

Thanks, Jon.

--

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Home of the JJ&C Railroad

"Jon Foster" > wrote in message
...
> Does anyone let cider ferment out naturally? If so, does it
taste any good?
> We had a half gallon of cider in the fridge that started to
ferment. I took
> it out and put it on the counter last week and it really took
off. It's
> pretty much done now but I haven't tasted it yet. I guess if it
tastes
> decent I'll fill up a couple of PET beer bottles to save it.

I've had some excellent cider that just sat in the refrigerator
for several months and did its own thing.

Bob

On Mon, 27 Sep 2004 15:15:06 GMT, "Bob" >
wrote:

>
>"Jon Foster" > wrote in message
...
>> Does anyone let cider ferment out naturally? If so, does it
>taste any good?
>> We had a half gallon of cider in the fridge that started to
>ferment. I took
>> it out and put it on the counter last week and it really took
>off. It's
>> pretty much done now but I haven't tasted it yet. I guess if it
>tastes
>> decent I'll fill up a couple of PET beer bottles to save it.
>
>I've had some excellent cider that just sat in the refrigerator
>for several months and did its own thing.
>
>Bob
>

Same for me... sometimes good sometime... (*)&^ terrible.. Depends on
what yeasts are floating around.. Some time when I get a good one
take off (by accident) I am gonna make it go to about 12-14%. My
wife often talks of scrumpy she had in England.. seems this might be
to her taste.

cheers
Marv

Years ago, (20+...?), I read something I think by Berry that suggested it
was a shame to drink apple juice tha had not been kissed by yeast. It
suggested adding yeast to a gallon of apple juice and letting it ferment in
the fridge and drink it while fermenting and well carbonated. I tried it at
the time and it was not bad. I must admit I have not done it in a long
time.

Ray

"Bob" > wrote in message
news:Z7W5d.125859$D%.6980@attbi_s51...
>
> "Jon Foster" > wrote in message
> ...
>> Does anyone let cider ferment out naturally? If so, does it
> taste any good?
>> We had a half gallon of cider in the fridge that started to
> ferment. I took
>> it out and put it on the counter last week and it really took
> off. It's
>> pretty much done now but I haven't tasted it yet. I guess if it
> tastes
>> decent I'll fill up a couple of PET beer bottles to save it.
>
> I've had some excellent cider that just sat in the refrigerator
> for several months and did its own thing.
>
> Bob
>
>

Try this.
1Gl Orchard Fresh Apple Cider
1lb brown Sugar
1lb raisins
Pour about 2/3 of a gallon of cider into a 1gl Carboy
add 1lb brown sugar 1lb raisins mix welladd cider to top off. let set
until fermantation ends.
rack off , top off rack again in another month or so . keep doing
until clear bottle and let stand.
Now iI know this is a tricky experince relying on natural
yaest.However I jave been making this for a good ten years and never
had a bad batch yet. This stuff jsut seems to get smooooooother with
age and I have yet to have a bottl ego bad. Infact I have a 10 year
old bottle I just craked a few weeks ago and wooooo Boy is it good .




"Ray Calvert" > wrote in message m>...
> Years ago, (20+...?), I read something I think by Berry that suggested it
> was a shame to drink apple juice tha had not been kissed by yeast. It
> suggested adding yeast to a gallon of apple juice and letting it ferment in
> the fridge and drink it while fermenting and well carbonated. I tried it at
> the time and it was not bad. I must admit I have not done it in a long
> time.
>
> Ray
>
> "Bob" > wrote in message
> news:Z7W5d.125859$D%.6980@attbi_s51...
> >
> > "Jon Foster" > wrote in message
> > ...
> >> Does anyone let cider ferment out naturally? If so, does it
> taste any good?
> >> We had a half gallon of cider in the fridge that started to
> ferment. I took
> >> it out and put it on the counter last week and it really took
> off. It's
> >> pretty much done now but I haven't tasted it yet. I guess if it
> tastes
> >> decent I'll fill up a couple of PET beer bottles to save it.
> >
> > I've had some excellent cider that just sat in the refrigerator
> > for several months and did its own thing.
> >
> > Bob
> >
> >

Try this.
1Gl Orchard Fresh Apple Cider
1lb brown Sugar
1lb raisins
Pour about 2/3 of a gallon of cider into a 1gl Carboy
add 1lb brown sugar 1lb raisins mix welladd cider to top off. let set
until fermantation ends.
rack off , top off rack again in another month or so . keep doing
until clear bottle and let stand.
Now iI know this is a tricky experince relying on natural
yaest.However I jave been making this for a good ten years and never
had a bad batch yet. This stuff jsut seems to get smooooooother with
age and I have yet to have a bottl ego bad. Infact I have a 10 year
old bottle I just craked a few weeks ago and wooooo Boy is it good .




"Ray Calvert" > wrote in message m>...
> Years ago, (20+...?), I read something I think by Berry that suggested it
> was a shame to drink apple juice tha had not been kissed by yeast. It
> suggested adding yeast to a gallon of apple juice and letting it ferment in
> the fridge and drink it while fermenting and well carbonated. I tried it at
> the time and it was not bad. I must admit I have not done it in a long
> time.
>
> Ray
>
> "Bob" > wrote in message
> news:Z7W5d.125859$D%.6980@attbi_s51...
> >
> > "Jon Foster" > wrote in message
> > ...
> >> Does anyone let cider ferment out naturally? If so, does it
> taste any good?
> >> We had a half gallon of cider in the fridge that started to
> ferment. I took
> >> it out and put it on the counter last week and it really took
> off. It's
> >> pretty much done now but I haven't tasted it yet. I guess if it
> tastes
> >> decent I'll fill up a couple of PET beer bottles to save it.
> >
> > I've had some excellent cider that just sat in the refrigerator
> > for several months and did its own thing.
> >
> > Bob
> >
> >

Years ago, (20+...?), I read something I think by Berry that suggested it
was a shame to drink apple juice tha had not been kissed by yeast. It
suggested adding yeast to a gallon of apple juice and letting it ferment in
the fridge and drink it while fermenting and well carbonated. I tried it at
the time and it was not bad. I must admit I have not done it in a long
time.

Ray

"Bob" > wrote in message
news:Z7W5d.125859$D%.6980@attbi_s51...
>
> "Jon Foster" > wrote in message
> ...
>> Does anyone let cider ferment out naturally? If so, does it
> taste any good?
>> We had a half gallon of cider in the fridge that started to
> ferment. I took
>> it out and put it on the counter last week and it really took
> off. It's
>> pretty much done now but I haven't tasted it yet. I guess if it
> tastes
>> decent I'll fill up a couple of PET beer bottles to save it.
>
> I've had some excellent cider that just sat in the refrigerator
> for several months and did its own thing.
>
> Bob
>
>

Well, I had a taste of the cider last night. It was some pretty darn good
vinegar! Oh well, I'll stick to "making" hard cider in a controlled
environment instead of letting it go on it's own.

Jon.

--

Come visit us on the web!
http://www.largescale-trains.com
Home of the JJ&C Railroad


"Jon Foster" > wrote in message
...
> Does anyone let cider ferment out naturally? If so, does it taste any
good?
> We had a half gallon of cider in the fridge that started to ferment. I
took
> it out and put it on the counter last week and it really took off. It's
> pretty much done now but I haven't tasted it yet. I guess if it tastes
> decent I'll fill up a couple of PET beer bottles to save it.
>
> Thanks, Jon.
>
> --
>
> Come visit us on the web!
> http://www.largescale-trains.com
> Home of the JJ&C Railroad
>
>
>

I have had good look with natural yeasts, but I believe you need to
add at least 1 cup a sugar per gallon. The natural yeast give the
cider a crsipness and acidity that is refreshing and tough to
duplicate with commerical yeasts. For commercial yeasts, I had very
good results with White Labs English Cider yeast.


On Tue, 28 Sep 2004 22:36:12 -0400, "Jon Foster"
> wrote:

>Well, I had a taste of the cider last night. It was some pretty darn good
>vinegar! Oh well, I'll stick to "making" hard cider in a controlled
>environment instead of letting it go on it's own.
>
>Jon.