Pretty much all commercial wine is fermented with wild yeast....
You sure about that? Surely they'd lose too much control with wild yeast and it takes longer to start fermenting. I would imagine (I don't know) that this would be the last thing wine producers would want, save for perhaps more boutique producers.
I should've taken my mate up on his winery tour offer..
You sure about that? Surely they'd lose too much control with wild yeast and it takes longer to start fermenting. I would imagine (I don't know) that this would be the last thing wine producers would want, save for perhaps more boutique producers.
I should've taken my mate up on his winery tour offer..