Originally Posted by beenjammin
perhaps this is a stupid question and i'm sure i'll be put in my place if it is....but wouldn't adding crushed apples from the orchard to the cooled wort in the primary be a simpler way to get wild yeast to ferment, rather than hoping that airbourne yeast happen to fall in? that's how most people i know around here make wine...
Not a stupid question at all. I'm hoping to get wild yeast from all over, not just from the apples. Someone told me that they make cider using the yeast just on the apples and that its very 'ordinary' and clean. I'm hoping for sour and funk. I'll be the first to tell you I don't know what's going to happen. The only thing I hope is that if it doesn't work, it won't need to be dumped and I can pitch some store bought 'wild yeast'.
As I understand it the real Lambic producers liked the fact that there were orchards around, so I hope to have similar success.
Also, hopefully I'll talk to the couple that won the sour beer category last year with an 'ambient ale' in couple weeks, and I'll post their techniques if they share them with me.