General

[warbeak2099]

Ok so I've got some non-pasteurized apple cider from a friend whose family owns a farm market. I'm thinking I can either drink it, or try to ferment it since it hasn't been robbed of that oh so nummy bacteria. Of course I choose the latter route.

Now what do I need? I know I should use a one way valve to allow co2 to escape the container while letting air in. Right now I'm using a balloon as a makeshift one way valve. I'm trying to do this as lazily as possible. Do I absolutely need to add yeast and sugars? If so, can I get some of this stuff at the supermarket? Also, what temperature do I need to keep the container at?

Thanks for any tips guys, I figure there are some people on here that know a thing or two about this sort of thing.

[Buck]

Just add brown sugar to it. And check it to make sure that it doesn't burst from the pressure buildup.

[dukie]

You should be able to get an airlock and some brewers yeast at the grocery store. You may even be able to start it with a bottle of homebrew that has not been filtered.

Bread yeast works just fine, but may not be as tasty ( but it will work). You really shouldn't need any sugar unless you want to beef up the final alcohol content.

There is probably some specific temperature ( I dunno, the stuff I made required additional processing). I always just keep it at room temp ( IE whatever temp the rest of the main house is). Lower temps just means it takes longer .

[Fluff]

you will need to kill the yeast that exists before adding other yeast. Go to a local brewers shop and ask. Should cost less than $5 for what you need, provided you do not buy $40 in books like I did

[warbeak2099]

Originally Posted by Buck

Just add brown sugar to it. And check it to make sure that it doesn't burst from the pressure buildup.

Originally Posted by dukie

You should be able to get an airlock and some brewers yeast at the grocery store. You may even be able to start it with a bottle of homebrew that has not been filtered.

Bread yeast works just fine, but may not be as tasty ( but it will work). You really shouldn't need any sugar unless you want to beef up the final alcohol content.

There is probably some specific temperature ( I dunno, the stuff I made required additional processing). I always just keep it at room temp ( IE whatever temp the rest of the main house is). Lower temps just means it takes longer .

Adding bread yeast and brown sugar seems like an easy method lol.

Originally Posted by Fluff

you will need to kill the yeast that exists before adding other yeast. Go to a local brewers shop and ask. Should cost less than $5 for what you need, provided you do not buy $40 in books like I did

Ah but before adding the yeast/sugar, I have to kill the initial yeast? What will happen if I don't?

Also, how long will this take?

[Fluff]

It won't ferment as well and it may go rancid. Two different yeasts don't always work together well. Also once you add the crushed campden tablet don't forget to wait 24 hours or it will kill the yeast you add too

[warbeak2099]

Originally Posted by Fluff

It won't ferment as well and it may go rancid. Two different yeasts don't always work together well. Also once you add the crushed campden tablet don't forget to wait 24 hours or it will kill the yeast you add too

Ah, gotcha.

Oh, and leaving this out at room temp won't make it go bad right? The bottle says to refrigerate it...

[Fluff]

refrigerating it prevents the resident yeast from spoiling it. If you are fermenting it you need it warm as possible. To my experience, 85-90 degrees is prime. Cooler causes the yeast to be less active

[warbeak2099]

I see. I guess I should turn the heat up lol.

Ok, so now I need to find the nearest home brewing store.

[Fluff]

there are some on line or you can hit ebay. Where do you live?