I pinched about a litre of juice from one of the three buckets and threw in a packet of M02 and some dissolved yeast nutrient before placing it on the stir plate for 24 hours at 20℃, then leaving it to settle down and hopefully start fermenting. The idea is that the extra nutrients and increased temperature will cause this yeast to grow more rapidly than if I were to pitch it dry, so that when I do unleash it on whichever bucket I choose it’ll get to work with added vigour. Then again, I’ve lost the time it’s taken to make the starter, and the material used will be the same as that into which it’s pitched, so I’m not sure it’ll show much difference to dry-pitching, which is what I’m doing with Best Wellies. Essentially this is an experiment to see if it’s worth making a cider starter.