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Traditionally cider is made without pitching additional yeast. There is plenty of wild yeast on the apple skin. In fact apple skin is such a reliable source of wild yeast that it's often used for making a sour-dough starter. Unless you've taken steps to kill the wild yeast that's what the foam is and that is what will ferment your cider.


Short answer? Yes. In fact, I would move your cider to secondary. This is also a good time to dry hop it if that's a thing you want to do.


Could be a yeast or could be lactobacilius - or both! Either way its going now and the only way to stop it is to pasteurise it. I would tend to let it go. As has been said, cider was traditionally made by crushing the juice and storing it in a vat to ferment naturally over some time. No yeast was ever bought or added. In the majority of cases the cider ...


You should be ok just using less than an 1/8th of it, but wouldn't do harm adding the whole pack. Just follow the pitching instructions on the yeasts datasheet. Hydration etc.


Large plastic containers (especially food grade containers) usually make excellent fermentation vessels if a bubble trap is fitted or any closure/lid/cap is not fastened tight but can allow CO2 out as fermentation proceeds. Failure to allow CO2 to escape will cause bottle inflation and possibly bursting. Many home brews are made in 25 litre plastic buckets ...

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