Wild/natural yeast fermentation - no more commercial yeast! ??

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pete1325

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The guys I make wine with never add commercial yeast, they let the native yeast do all the work. I've been adding yeast and turns okay fine. this year I won't, only fifteen gallons. I ferment in bucket and transfer to glass after two weeks. My lids are snap tight with grommets so I can use airlocks/bubblers to see if they are still fermenting. all's fine thus far. SG after two week is slowly going dry. Seems like it's taking longer to reach a SG of 1.000 or less with native yeast though.
 

balatonwine

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While what’s popular may lean one way or another, in the end wine is subjective and eventually comes down to quality fruit, right?

Right.

There is certainly a very different microbiological community on quality fruit than on, say, over ripe fruit. And that community might make or break a spontaneous fermentation.
 
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