L. Jones wrote:Simply putting unpasteurized cider in a mason jar with a bit of cheesecloth over the top (no "vinegar flies" needed, evidently) and leaving it for months worked perfectly when I was a kid.
Nick Kitchener wrote:OK I decided to put a heating band around the fermenter. It's what brewers use in cool areas to help their yeast along. I'm wondering if 15C is too cold for the acetobacter down there in the basement.
Amy Gardener wrote:Please keep posting your progress, Jan. This is very helpful to hear the play-by-play.
I'm following Richard Olney's research from his classic book, Simple French Food.
Amy Gardener wrote: a frail, white powdery veil