Trust Issues

There is a grand contradiction in some corners of the cider (and alcohol) world. It goes like this:

Back Then – whenever then was:
People drank cider (or alcohol of preference) because the water couldn’t be trusted.

Today:
Wild yeast (what most cider was historically fermented with) should be avoided because it can’t be trusted.

Neither one of these is true. So why are they repeatedly said?

IMG_1467

I ask because my experiments in cidermaking have produced hundreds of gallons of wild yeast-fermented cider with no problems and recognizable consistency and my adventures in cider research show they drank the water back then.

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