I have a couple of questions about wine making with wild yeast.
1. Since I add boiling water to my grapes does that mean the wild yeast is coming from the air?
2. I have read that wild yeast dies at around 6% alcohol level. If I use cheese cloth instead of plastic wrap over the fermenting crock will I allow new wild yeast to replenish the dieing yeast and therefore increase the alcohol level?
May be way on the outside with these questions. I think you are any thoughts anyway.