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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 ...


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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