Zane Selvans: So did you just let the fresh-pressed cider ferment with whatever bugs came off the apples?  Will be curious to hear what it tastes like.  (Or maybe even try a sample while I'm out there for AGU in December?)

subnaught: Yep, these are the yeasts that came along with the apples. It smells good so far, but I'm keeping my fingers crossed. Unfortunately, there's not very much of it, only about 1.5 gallons. My plan is to rack directly to bottle once fermentation is mostly complete and then hope for maturation and carbonation and no expectoration.

Nadine: Impressive. I didn't realize the yeast came with the apples. I wish I was there to see this for real. You'll have to come for a visit and bring some along!

Moolay: Those look lively. How will you know when the fermentation is mostly complete—fewer bubbles?

subnaught: There's an airlock on top of the carboy through which CO2 bubbles escape. When the bubbling stops, then fermentation has stopped. It sometimes happens that the yeast will stop before they are actually done, so professionals will monitor the sugar concentration and make sure that it gets close to zero. Needless to say, we are not professionals.