I am hearing a lot about some of the beverages on my bucket list (Feni, urrak, coconut toddy and palm toddy) are not fermented with added yeast. As in, coconut and palm toddy are just sap that flows out that have not had lime added to them so it ferments between the times they gather it ~12 hrs.
Urrak/Feni OTOH is a juice of cashew fruit, again fermented without added yeast. and its distilled 1 or 2 times.
While googling natural fermentation, I discover that wine also has wild yeast but they also innoculate it in most cases.
So in all those cases, how do they prevent bacteria from making vinegar.
Urrak/Feni OTOH is a juice of cashew fruit, again fermented without added yeast. and its distilled 1 or 2 times.
While googling natural fermentation, I discover that wine also has wild yeast but they also innoculate it in most cases.
So in all those cases, how do they prevent bacteria from making vinegar.