This was my first time making cider and I want to know if anyone else has had this issue. I purchased 5 gallons of UV pasteurized local cider. I left it in my downstairs fridge apparently too long and the bottles started fermenting on their own. After going to a local brew supply store, they told me just make a starter with packaged yeast (I bought Nottingham) and follow normal procedure. I did not add a Camden tablet because he didn’t recommend it and I wasnt sure if it was too late because it was cold fermenting in the fridge for a week before I got a chance to grab the rest of my supp!ies. The guy at the store said the packaged yeast should over take the wild yeast anyways. I have the following recipe fermenting in my basement which is about 60-65 degrees Fahrenheit.
5 gallons (partially) fermented cider.
1 package Nottingham ale yeast
2 cups brown sugar
5 gallon carboy with airlock
My questions are 1) should I worry about the mixture of two yeasts 2) is there anything I should add at this point to ensure controlled fermentation
Thanks from a newbie