Anyone here ferment alcohol (beer/wine/cider) with wild yeast (that floats in the air; or is already present in the fruits/barley)? As opposed to store-bought yeast? I think Belgian Lambic beers are brewed this way; plus certain wines. If so, please share your experiences/advice. I have already fermented plain (dark muscovado) sugar in a bottle exposed to the open-air, just to see the process in action - and it worked (although I didn't drink it obviously). The alcohol then began fermenting into vinegar after a while - a slimy layer of bacteria called the 'mother of vinegar' begins to form on the surface. It's very interesting to watch, although malignant growth did force me to forsake my experiment after a few weeks. So, anyone else ferment old-style? ( .... and feel free to correct any mistakes - but politely please )
i have made some pretty nasty homemade wine that way once out of some sweetened grape juice. didn't let it ferment quite all the way, and it wasn't that good, but it got me drunk. btw - yeasts are fungi, not bacteria, though i'm sure if given the wrong conditions bacteria can grow along with it until the alcohol content gets too high
