• 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.