Apple Juice fizzing

[fishpond]

Hi
A bit of advice please.
Juiced a few Bramley apples and a few unknowns, about 12 in total, approx 11/2 - 2 weeks ago.
Decanted the juice into a 2 litre plastic pop bottle.
Decided to try some this morning and it is really lively.
I have now put it into a demijohn with an air lock and it is going ballistic.
question is---what to do with it, will it ever be safe to drink or should I throw it away?
Any help/advice much appreciated.

[Lisasbolt]

I am not very good with this but its fermenting, sounds like you are on your way to some cider not juice

[Bill HH]

When its done try it on a friend before drinking it yourself. Its the cooking apples bit that worries me, they may be too acid, I once made 5 gallons of cider from crab apples and it was undrinkable. We tipped it all out onto our concrete farm yard which instantly turned black!However i think its worth trying.

[Alison]

You can make cider with any apples, we've done it with cookers plenty of times. Just let it ferment out and enjoy although beware it can be quite potent even with natural yeasts!

[Kirk]

It will be dependant of which of the wild yeasts have become the dominent one, since you did not add your own specific yeast.

[Alison]

It will be dependant of which of the wild yeasts have become the dominent one, since you did not add your own specific yeast.

As for be said on other threads, we have only once (as in one Demi John out of several each year) added yeast, all the rest of our cider has been brewed using natural yeasts and has all been drinkable so it's a very low risk.

[Bill HH]

It is generaly accepted that to high a percentage of cooking apples in cider can make it far to acid and undrinkable. There are ways to reduce the acid however such as adding chalk or by diluting the acid content with domestic apples or supermarket juices.

[scarey55]

Thank you for that Bill, I made some cider "by accident" and I left it to ferment out. At the beginning, it was lovely but as time has gone by, it has started to taste really dry and acidic and I very nearly threw it away.
I have some very sweet eaters still on the tree so I might just add that juice to it and hope for the best

[Alison]

It is generaly accepted that to high a percentage of cooking apples in cider can make it far to acid and undrinkable. There are ways to reduce the acid however such as adding chalk or by diluting the acid content with domestic apples or supermarket juices.

It may be generally accepted by some but I'm basing my beliefs on the evidence of what we've brewed in the past. Has made a very pleasant drink although I do appreciate that a general mix is probably ideal. Worth noting that some people will claim that it's generally accepted that you can only make cider using specific cider apples and that most certainly is untrue.

[Alison]

Thank you for that Bill, I made some cider "by accident" and I left it to ferment out. At the beginning, it was lovely but as time has gone by, it has started to taste really dry and acidic and I very nearly threw it away.
I have some very sweet eaters still on the tree so I might just add that juice to it and hope for the best

Sounds like you could have made vinegar rather than cider

[scarey55]

Sounds like you could have made vinegar rather than cider

Oh dear! might have to bin it after all

[Alison]

Oh dear! might have to bin it after all

If it is vinegar you can comfort yourself by the fact that cider vinegar is expensive to buy