Hello, this is my first post on the site, I have been a lurker for a while though. The concept of capturing wild yeast intrigued me and I went about to harvest some from fruit and flowers in New Orleans (home). I made a low sg wort around 1.030 and threw some Japanese plums and wild flowers from a field in the wort I also added no hops so i could really catch anything. The starter started fermenting within a day (made it on wednesday) and was pretty active for around three days, but then seemed to stop. Fast forward to yesterday when suddenly it restarted and fermentation seems to be increasing as the airlock is bubbling around every 18 seconds, compared to every 30 seconds yesterday. What could be happening, is this the succession of lactobacillus to saccharomyces? Also when it was fermenting earlier in the week it seemed to have a fruity aroma to it, now it seems to have no aroma.