I learned recently there are wild yeasts just floating around in the air, waiting for a home. I made sourdough bread from scratch – a four-week process to grow the starter.
It’s fermented with wild yeast. I was told they do part of the beer making process like usual, and then instead of adding yeast, they just let it sit out, and the yeast falls into the beer like pollen. It’s really cool! Of course that only happens in Belgium, so it’s super-expensive.
Wine too, chica.
The grapes have wild yeast on them when their brought in from the fields. Sometimes it’s left and sometimes they use SO2 to kill it off.
Breedmitch, is there a special name for that type of wine? I want to try it! Does it also come from only Belgium?
Pup, isn’t it the yummiest thing ever? Okay, it’s the yummiest thing ever if you’re talking about fruit lambics and you like your alcohol really sweet, which i do. I haven’t tried the un-friuty kind, I heard it can be quite bitter though.