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A bought yeast should perform even longer, but, at some point both will genetically drift and start to throw flavors you don’t want and you have to start again.
Incidentally, you can use that wild yeast to raise bread slightly.
You can make hard apple cider the difficult way, or the quick and easy way. I’ve made a lot of beer and wine, including apple wine and a sparkling apple wine.
The hard part was getting a cider taste rather than an apple wine flavor.
Otherwise they can fill with gas and pop off even if you have a pin hole in it.
Sometimes I use store locks and sometimes I use a piece of plastic.
Just don’t forget to put a pin hole in them and don’t forget you put a pin hole in them.
There is a certain amount of personal taste involved with how long you let the cider ferment.
I remember the flavor of that hard cider well and when I made hard cider I wanted something close to that authentic taste.It could have been any organic apple, but the key is it was an organic apple that should have wild apple yeast on it. It took almost two weeks for the yeast on the peeling to multiply to the point I could see bubbles rising in the cider. If you use beer yeast you will be in action overnight, greatly diminishing the chances of mold spoiling the party.When I bottled that first batch of cider I kept the dregs, which were apple sediment, some juice, and a lot of yeast.We always got a couple of gallons of regular cider at the time.But then my father would ask for some cider from a particular barrel.