"Natural" (native) yeast question

[Electrojim]

I'm no longer active in home winemaking and, in fact, donated my press and glassware to a local club some time ago. But I've got an arbor with probably about 20-30 pounds of Zinfandel grapes, currently at 11 Brix, and wonder what sort of results might be expected simply fermenting the grapes using whatever residual or random yeast may be on the skins. Would such an experiment be an unqualified disaster? Has anyone had success along this line? Thanks.

 

[Winemanic]

I have recently started one after culturing native yeast from some grapes. My dilemma is I cannot get commercial wine yeast where I live. Let's see how it goes.

 

[REDRUM]

Could be anything from complete disaster to glorious revelation! Definitely worth a crack!

 

[Masbustelo]

I just fermented a plum mead using wild yeast off of a cherry and a peach.