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Changes
Rearranging mixed culture fermentation, separated into two sections.
* http://www.homebrewtalk.com/showthread.php?t=390117
===Mixed Cultures with Lactic Acid BacteriaCulture Fermentation===(To do)Cider fermentation occurs in up to three phases: an oxidative phase, which occurs due to the presence of apiculate or non-Saccharomyces yeast and is usually only seen with wild fermented ciders, and it responsible for the production of aromatic and flavor compounds; an alcoholic phase, in which mainly Saccharomyces spp. out compete the oxidative phase yeast species and carryout out the bulk of the fermentation; and a malolactic fermentation phase.<ref>http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500016</ref>
====Oenococcus oeniInoculated Fermentation====http://wwwTalk about using mixed cultures with Sacch, Brett, and lactic acid bacteria added from commercial sources.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500016
===Spontaneous =Wild Fermentation====
Spontaneous fermentation of apple juice to cider is very easy and can be done without any more effort than buying fresh pressed, unpasteurized, and untreated (raw) apple juice and then forgetting about it for a few weeks or even months. While not available everywhere, if you live in a region with apple orchards it is very easy to find in the fall. Usually sold directly by the orchards, or available at a cider mill, the fresh pressed juice will already contain all the microorganisms needed to ferment out the sugars.