cdevrard
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- Mar 9, 2014
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Was reading a Michael Polan (sp?) book the other night (love his books) and he was talking about various ferments. Fermented veggies, cheese and of course wine/alcohol. In the book he says that wild ferments usually don't go over 5% abv. Is this so? Before the advent of our modern "killer yeasts" was all wine just lower abv?
Has anyone here experimented with wild ferments? What were your experiences and results?
Thanks for sharing!
CE
Has anyone here experimented with wild ferments? What were your experiences and results?
Thanks for sharing!
CE