So I played with natural yeasts and cultivation. Had few strains isolated and kept in fridge. But recently one extremely resistant strain contaminated all of it.
Had some good brews, some bad, some meh. So what is yours experience, did you tryed it or want to?
I love wild yeasts and use them all the time. However, I do not brew. I am more of a wine/mead person… My knowledge of brewing with wild strains is limited and cannot comment.
So you just wait until it starts fermenting? Or do you use some more “scientific” method?
I do NOT wash the fruits of choice. I crush them, and let the wild yeasts on the skins/outsides do the magic for me. I WILL however, adjust the sugar content and acid levels BEFORE fermentation to how I want it designed, then, let it ride! It usually starts 2 days after, and not 24 hours. Oh, and I also maintain everything spotlessly clean during the entire process to make sure that just the wild yeasts are jumping in there vs. some random stuff… Have also experimented with open-top fermentation and wild yeasts where you leave the lid off.