You might be interested in different fermentation processes. A friend of mine has wild fermented, at pressure and low temperature (55F I think), a mix of Mac and Ida Red that ended up tasting delicious. He chucked in about half the campden tablets you'd need at his volume to leave some natural yeasts. The cider started off tasting sweet and being a good competitor for a Magners, and eventually became this very clear/tart flavor.He uses a fancy and expensive SS Brewtech vessel and glycol chiller. I'm interested in duplicating some of this process using cornelius (corny) kegs with a spunding valve and possibly a used mini-fridge or basement for temperature control.
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