RE: [CH] Wild Yeast
Pieters, Rob (Rob.Pieters@Netherlands.honeywell.com)
Thu, 15 Oct 1998 13:24:34 +0100
> > When making wine, you generally want to avoid that sour taste, so you
> > need to kill of anything that produces acid. So you use the sulfur
> > stuff, or cook your grapes, or use concentrates. If you use wild
> > yeast, it may taste like shit, but it won't harm you if it's
> > built up enough alcohol or acid.
>
> All Belgian lambic brewers, the Fischer winery in California, and many
> New England hard cider makers would disagree that wild yeast is a bad
> thing. You may sacrifice consitency but you benefit in complexity.
> --
> St. Kit
Kit,
Yes your right, but wild yeast is very different by location, looking to
France some wine area's are not allowed to ferment with cultivated yeast,
but only by the yeast on the grapes.
In those area's the 'wild' yeast is for instance the Medoc type yeast in the
Medoc area you can buy in the wine makers stores.
Hot regards
Rob