I had four gallons of non-pasteurized cider all set up to go and 10 pounds of great local honey all set up, but the place I get my yeast from is out of the White Labs Sweet Mead Yeast I’ve been using for my sweet meads.
So I waited.
Today, I came home and the four gallons of cider had puffed out and clearly the fermentation process has started on it’s own.
I know I can’t use this for mead, but wonder if anyone has any advice on what I can do with this.
Be a shame to let all this cider go to waste.
I did not mix in the honey and I have not added any campden tablets.