===Spontaneous Fermentation===
Spontaneous fermentation of apple juice to cider is very easy and can be done without any more effort than buying fresh pressed, unpasteurized, and untreated (To doraw)apple juice and then forgetting about it for a few weeks or even months. While not available everywhere, if you live in a region with apple orchards it is very easy to find in the fall. Usually sold directly by the orchards, or available at a cider mill, the fresh pressed juice will already contain all the microorganisms needed to ferment out the sugars.
Talk about using wild In the US your fresh pressed juice will most likely come in a plastic milk jug style container. You have two options to ferment this juice: # In the fridge - this will typically take longer than room temperature fermentation, and often results in a sweeter end product with a more pronounced apple flavor.# At room temperature - this would proceed much like any normal fermentation, and due to the unknown nature of the microbes found on 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 skins cider up for a short period of apples time. This can kick off fermentation by microorganisms that were previously dormant, which is likely desired to ferment reduce the diacetyl content anyway. The other major issue faced by cold fermented ciders is sulfur 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 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 stability of the cider.
===Keeving===