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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 ...


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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.



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