Wild yeast

[dwhill40]

Hello All,

Last year while picking muscadines I found a tree in a sunny location with an enormous vine with high hanging, clean, and very ripe fruit that was slightly fermented tasting without any sour or spoiled smell or taste. It was a treat. So in the interest of terrior, can anyone tell me if they have ever used naturally fermented fruit like this to capture a natural yeast strain? Are there any tricks that I may need to know? I see cleaning the fruit well on the outside and then squirting the contents into a yeast starter jar?

I cut and had sawn a white oak a couples of years ago so it would be really sweet to have every flavor from my little piece of the earth.

Thanks,

 

[DoctorCAD]

Wild yeast is a gamble.

Have a back-up plan...just in case it comes out bad.

 

[REDRUM]

I say if it feels good, do it!

If the grapes are doing a sterling job of fermenting themselves into a nicely-flavoured wine you might as well make the most of it.

http://palatepress.com/2014/01/wine/playing-yeast-diversity-quite-science/