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.

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?


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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