"funky cider"

[skibumcharlie]

Greeting. I hope this is in the correct forum. Several years ago I pressed about 15 gallons of cider from local apples. I am sorry to say it went "funky" I think that means it was invaded by an unpleasant yeast. I hope to press again this fall but I don't want to lose it again. Is there any way to get a natural aged cider without risking another "funky" batch?
Thank you for this forum

[Frank Blades]

There is only one way I can think of, and that is by killing of the natural yeasts and repacing them with your own. I suspect that a lot of the largescale cider makers use this process, as by knowing exactly what yeasts they have introduced, they can predict the whole cider making process and the eventual outcome.

I admit to not being an expert here! I know that 'proper' cider makers never wash the fruit to avoid losing the natural yeasts - so if you wash the apples - perhaps in hot-to-the-touch (not boiling!!!) water, that should kill off most of the natural yeasts (friendly and funky yeasts!). then, during the cider making process, replace these yeasts with wine-making yeasts which are available from any home-brew centre (or try www.vigoltd.com).

This *should* work, but if any real experts out there can add to this, please feel free!