TimT
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Saw this recipe yesterday - a method for making a wild yeast fermented wine from some fresh picked fruit, water, and sugar.
Link!
The advice given is to stir regularly, getting rid of bacteria that might settle on the surface, and presumably with an added benefit of giving yeast oxygen.
Wonder what folks think? A similar method could presumably be applied to beer, cider, etc etc....
Link!
The advice given is to stir regularly, getting rid of bacteria that might settle on the surface, and presumably with an added benefit of giving yeast oxygen.
Wonder what folks think? A similar method could presumably be applied to beer, cider, etc etc....