Anti-Hoppist
Active Member
Would be too little magical to be fun...
There are at least some claims that suitable yeast/bacteria for spontaneous fermentation hang around the building as much as the raw material, with raw material [obviously] being more applicable to wine than beer. I doubt that peach trees are guaranteed to be any better than no peach trees. However, since it's a good idea to have multiple spontaneous fermentation batches ongoing for blending purposes -- some of them end up tasting like battery acid and you need to take the acidity down a few orders of magnitude -- you might as well throw a "peach" brew in there.I see. I have a friend with some some peach trees, maybe one day I could try to ask to let me "rest" my wort near his trees and see if some magic happens.
So what about making 5 gallons of wort and leaving it in the backyard without pitching to see what happens?
well...it was a mess.
Oops.fermentation vessels would need to be 3 to 4 times the wort volume to keep the yeast within bounds.
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