this post was submitted on 09 Jul 2023
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Homebrewing - Beer, Mead, Wine, Cider
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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.
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Quick and diry guide to fermenting fruit - cider and wine
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So you just wait until it starts fermenting? Or do you use some more "scientific" method?
I do NOT wash the fruits of choice. I crush them, and let the wild yeasts on the skins/outsides do the magic for me. I WILL however, adjust the sugar content and acid levels BEFORE fermentation to how I want it designed, then, let it ride! It usually starts 2 days after, and not 24 hours. Oh, and I also maintain everything spotlessly clean during the entire process to make sure that just the wild yeasts are jumping in there vs. some random stuff.... Have also experimented with open-top fermentation and wild yeasts where you leave the lid off.