Well, I drank it, it's gone! I've tried multiple "wild" ciders over the years, and more times than not, it's actually not very good. So I was a bit surprised when the last one I made in 2015 (in the cold temperatures of ~40 F in the back of the fridge) turned out just fine. Not stellar, but drinkable. Amazing that it will ferment that cold but it does, just takes a long time. All I did was unscrew the cap to the point where it just barely held on but could release gases. It was your standard milk jug kind of thing. If I recall correctly, it did have some diacetyl issues early on, but eventually that faded -- or if not this particular batch, I can tell you with certainty that many many other batches initially tasted like diacetyl, but it really never seems to last more than a couple weeks or so. It ended up being kind of a boring and lifeless cider, in my opinion. The juice came unpasteurized from a local orchard, and I just left it in the original jug. I much prefer pasteurizing the raw juice then adding my own yeast and thus having way more control of how it turns out. Cote des Blancs, low and slow in the 50s or so is the way to go. Even so, I do need to add some malolactic this year (for my October 2015 batch) because it is TART. It also refuses to clear, even though I added gelatin. Odd. But it tastes great otherwise.