SPONTANEOUS CIDER
You can easily make hard cider from your gallon or half gallon of Fair Ridge Farms’ organic apple cider. The following is taken from Sandor Katz’s Wild Fermentation:
1) Press your apples (1 bushel yields @3 gallons cider)
2) Leave the cider out at room temperature, with the cap removed. Cover the top with cheesecloth or mesh to keep flies out but give yeast access.
3)After a few days, taste it, then continue to taste at frequent intervals. When I took notes on the process, after 3 days it was “bubbly, mildly alcoholic, sweet”; after 5 days it had “lost its sweetness, still bubbly, not at all sour”; after a week “hard and dry”; and a day later “starts to have a sour edge”.
Enjoy!
