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2023-10-09: Collected 12 G in total and divided 5.5/5.5/1 to Cyser, Cider and Wild Cider. Plain cider must is a bit sharp and interesting. Ambient room temp set to 66ºF. 2023-10-10: No activity yet. 2023-10-11: No activity yet. EOD: A touch of krausen on the surface but no bubbles in the airlock yet. Two days to lift-off with no commercial yeast. Not bad. 2023-10-14: Still only a touch of krausen but there is also now just a hint of bubbling - minutes between bubbles but it is there. 2023-10-15: Moved fermenter up higher off floor and onto shelf where BK normaly runs to get it a bit warmer. Bubbling present but I have not the patience to see how long it is between bubbles. Still transparent compared to commercial yeasts indicating minimal suspended yeasts. Temp only up 0.6ºF. 2023-10-19: Bubbling increased to about once every 20 seconds. Still no obvious suspended yeast. Progress is being made but slowly. 2023-10-20: Raised room tempo 2 degrees to 68ºF to encourage continued fermentation. 2023-10-27: Active bubbling noted along with obvious screamy color to cider indicating positive yeast and fermentation. As other ciders are done with primary fermentation I am dropping ambient room temp to 65ºF. I moved this cider from the floor to a higher table to reduce the impact. Lower temps should also keep the “wildness” in check a bit. 2023-10-29: Still bubbling but I don’t like the smell so much - sulfer - so I added 1/4 tsp of Wyeast nutrient to help de-stress the yeast. Moving to floor to run a smidge cooler. 2023-11-05: SG matches other cider’s at 1.002 - most likely terminal or very nearly so. Taste is currently unfavorable: harsh, soap, very bad Brettanomyces characteristics with little of the good. Racking to secondary and hoping it will salvage itself. Ambient temp lowered to 60ºF. 2023-11-07: Added 32 oz of 1.073 SG Lakewood Pure Black Cherry juice to help with flavor and fill headspace. Resulting SG was 1.024 (6 Brix roughly). Flavor is better now. :-) Dilution Tool tells us that results in 1.5 G of 1.051 OG. I think that I can use that as my OG for future Session points. That means the gravity will jump on the Session chart. Ambient temp lowered to 50ºF. 2023-11-13: No activity at all. Kicked it up to 55ºF yesterday. 2023-12-30: Still bubbling regularly! Temp of carboy on floor at 65°F. 2024-01-01: OG=1.051, FG=0.996, ABV=7.2%, 161.1 kcal/12oz. Taste is funky for sure, fruity and cherries, a little tart. The funk isn’t ideal but it compares well with what Fogtown does. It works for me, but I won’t likely do wild again. Racking to keg #11. 2024-06-17: Taste is great. Funkiness mostly gone and present just a smidge in the aroma. This has worked out well.