just a wilko pinot I had kicking about while I wait for foraging season to begin in earnest...My question is, anyone ever just bash a load of fruit juice on top of the layer of yeast at the bottom? I've done similar with beer with minimal issues in a pinch, but wondering if anyone has any useful insights. Maybe a bit of yeast nutrient and a bit of supplementary sugar in case the yeast is slightly tired from the first ferment?
Just seems a nice (incredibly lazy) way to get myself 5 gallons of cider (plus I hate to throw anything away that might still be of use, even if it is a couple of quid's worth of active yeast
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