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updates to Sulfur and MLF as per Tariq Ahmed
# At room temperature - this would proceed much like any normal fermentation, and due to the unknown nature of the microbes contained within, is likely to really dry out.
The cold fermentation option has some pitfalls, however, so your results may vary. Much like a lager, it is possible that you might need a diacetyl rest, requiring you to warm the cider up for a short period of time. This can kick off fermentation by microorganisms that were previously dormant, which is likely desired to reduce the diacetyl content anyway. The other major issue faced by cold fermented ciders is sulfur (H<sub>2</sub>S) production. Due to the colder temperatures, the sulfur will off gas less, again requiring warming of the cider to encourage off gassing. If the cider tastes good otherwise, further fermentation can be halted with the use of sulfites. Adding more sulfites (SO<sup>2</sup>) will also reduce the (H<sub>2</sub>S) sulfur containing compounds to already sulfurous cider may not be the best decision, however, so you would have to balance the potential flavour contribution with the stability of the cider(see [https://brocku.ca/ccovi/wp-content/uploads/sites/125/Karl-Kaiser-Controlling-reductive-red-wine-aroma-2010-.pdf "Controlling Reductive Wine Aromas" by Dr. Karl J. Kaiser]).
====Harvesting Organisms from Spontaneous Cider====