Moderator: Forum Mods
OlympicMtDoo wrote:Thanks dnderhead also, the wild yeast must be floating around about every where? I'm at least going to try malting some corn, come spring that is, all I could do is rot it right now here in mossback country.
likkerfirst wrote:Im up north and i make roughly 60 gallons of hard cider a year. I get the cider put in my barrel from the mill (unpasturized or uv pasturized) put it in my basement add my brown and white sugar and throw the airlock on. in a day or two she is bubbleing away. It takes a while to ferment (45days) but the taste is better than any cider ive drank with champagne yeast or wine yeast. This is the way my grandad and dad did it. The yeast is on the apples. Im thinking of sucking up some of the lees from the bottom of the barrel and use it in a usjm. Oh, the cider finishes 12-15%
OlympicMtDoo wrote:Hey guys, didn't know where to post this subject so I'll try here. I have been reading, mostly off site about mashing without any yeast at all like the old timers, and there is probably plenty of info on HD on the subject but I have looked all over and not found much. I'm talking about using nothing but malted corn to do a fermint, no yeast. Can anyone point me in the right direction for more info??? thanks OMD
Users browsing this forum: kiwi Bruce and 1 guest