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You don't need or WANT, natural yeasts, you should be adding sodium metabisulphate to the  mix before adding your yeast, to kill off natural yeasts and bacteria that turn your wine/cider to vinegar.

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20 hours ago, Ayupmeducks said:

You don't need or WANT, natural yeasts, you should be adding sodium metabisulphate to the  mix before adding your yeast, to kill off natural yeasts and bacteria that turn your wine/cider to vinegar.

You DO need natural yeast if you are making proper cider (not the commercial rubbish) or wine. However, making small quantities and using fruit not intended for wine or cider is a different matter entirely. I am drinking cider made two years ago that has had absolutely nothing added during the process. It's been stored in an oak barrel but unfortunately it is almost empty now :(. It is clear and clean on the palate.

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