I've been reading non-stop about spontaneous fermentation lately. I'm interested! It sounds pretty wild... pun intended! Anyway, I've got a huge yellow grapefruit tree in my backyard and a pretty decent sized orange tree. Along with some weird nut trees and whatnot (plus a resident gang of 2 squirrels that leave orange and grapefruit peels on my deck). On a side note, I live in California's lovely wine country, so there are vineyards galore in my vicinity. I was originally planning on doing some 1 gallon batches to put in vineyards/backyard or to toss some fresh local fruit in. But rather than put a bunch of blood sweat and tears into a bunch of batches, I'm thinking I'll just make a generic batch to fill up a plethora of mason jars to use. Thoughts? That way when I get a yeast that smells like dog farts and death I can toss it, and not have to lose much more than the 1 pint of wort.
Is there much of a downside to using little starters to trap yeast, rather than a full batch? And are there any other words of wisdom for trapping my yeast friends?
I look forward to September when they're harvesting and crushing grapes at the wineries. That should throw lots of yummy yeasties in the air.