Here's how to make some really cheap bottles of Feijoa Wine (if you get the fruit for free or very cheap when it's in season!) - I'll demonstrate a couple of...
We normally use yeast to make wine, bacteria and mold can ruin a brew.
With a fruit wine molds are common, that is why we mix the fruit in daily. Some bacteria (lactobacillus) can be interesting in a ferment, but acetobacter will turn your lovely fruit wine into a demijohn of vinegar.
I actually have a wild ferment going at the moment on a mead that is on the sour side that probably have a component of a bacteria ferment along with wild yeasts.
Wild ferments are an interesting thing to try, there is no guarantee that what you end up with will be enjoyable or even drinkable.
We normally use yeast to make wine, bacteria and mold can ruin a brew.
With a fruit wine molds are common, that is why we mix the fruit in daily. Some bacteria (lactobacillus) can be interesting in a ferment, but acetobacter will turn your lovely fruit wine into a demijohn of vinegar.
Thanks for the explanation!
I actually have a wild ferment going at the moment on a mead that is on the sour side that probably have a component of a bacteria ferment along with wild yeasts.
Wild ferments are an interesting thing to try, there is no guarantee that what you end up with will be enjoyable or even drinkable.
So what’s the difference between a wine and a cider?
Not a lot ;) It’s all down to nomenclature