I am freaking out!

[lukesmith1018]

Very Very new to wine, its summer, I've got some fruit trees, so i went ahead and made some victoria plum wine, i did not do my research and tried to do my own thing, eventually i bought the hedgerow kit I'm sure you are all familiar with. so, i had 10lb of plums, added 300g of raisins, cut them, stones out, 1 litre of boiling water, and i mashed them a bit, threw it all into a fermenter, and i left it for 2 days, I've come back today to do a gravity reading, to see if i want to add some sugar, water, whatever, to get it to a decent 1085 OG,

so i opened the fermenter, and, its already fermenting, I havent added my yeast or anything, so im guessing its a strain of wild yeast thats gotten into my fermenter!

I must note that my plum wine fermenter is stood right next to a wine kit(cathedral red wine), which is in its primary fermentation, could that yeast have gotten airborne and somehow gotten into my plum wine?,

will it be safe to drink, should i throw it out now?

 

[jswordy]

Very Very new to wine, its summer, I've got some fruit trees, so i went ahead and made some victoria plum wine, i did not do my research and tried to do my own thing, eventually i bought the hedgerow kit I'm sure you are all familiar with. so, i had 10lb of plums, added 300g of raisins, cut them, stones out, 1 litre of boiling water, and i mashed them a bit, threw it all into a fermenter, and i left it for 2 days, I've come back today to do a gravity reading, to see if i want to add some sugar, water, whatever, to get it to a decent 1085 OG,

so i opened the fermenter, and, its already fermenting, I havent added my yeast or anything, so im guessing its a strain of wild yeast thats gotten into my fermenter!

I must note that my plum wine fermenter is stood right next to a wine kit(cathedral red wine), which is in its primary fermentation, could that yeast have gotten airborne and somehow gotten into my plum wine?,

will it be safe to drink, should i throw it out now?

All is well. Let it finish and rack into secondary. Add k meta in the secondary.

The ideal condition would be if your kit yeast had become native and started in the plum wine. But I doubt it. It is likely wild yeast on the fruit itself. No worries, they'll do a good job. Folks made wine that way for centuries.