Wild fermented wine..

[Guest guest]

Hello Group,

If you are a homebrewer/winemaker, this ought to be of interest.

There is some interesting opinions from some " pros " about wild

fermented wine. They speak of using cultured yeast in combination

with wild strains to achieve a more complex flavor from wild strains

allowed to develop in the mash for a few days before innoculating

with a cultured strain to " aid " in providing more assured results.

I am fooling with making some wild fermented honey wine and some

kiwi-gooseberry wine. I was looking for recipes when I came across

this>

http://honeycreek.us/wildyeast.html

Looks like there is a huge resource of info on this site about every

aspect of winemaking, including growing the grapes!

Take Care,

Beau

[Guest guest]

>If you are a homebrewer/winemaker, this ought to be of interest.

>There is some interesting opinions from some " pros " about wild

>fermented wine. They speak of using cultured yeast in combination

>with wild strains to achieve a more complex flavor from wild strains

>allowed to develop in the mash for a few days before innoculating

>with a cultured strain to " aid " in providing more assured results.

That is interesting. When I was a kid, we toured a winery, and the

person said they didn't add yeast, the traditional method was to

use the yeast that came with the grapes. I believe that has

changed nowadays ... one has more control if the wild yeast

is killed off and a " known " yeast is used. I think the kefir yeast

however, definitely has more flavor than the yeasts we used

to buy to make wine (cheaper too), though it doesn't convert

so much sugar (you can't get a high alcohol content).

Heidi Jean