• BlueÆtherA
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    1 year ago

    once you get above about 9%abv yes, but before that Sanitize Everything

    • Dave@lemmy.nzM
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      1 year ago

      Is that about it growing the wrong bacteria (?) and ended up with something different than alcohol?

      • BlueÆtherA
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        1 year ago

        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.

          • BlueÆtherA
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            1 year ago

            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.