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Awesome! I have had fairly mundane results isolating yeasts from the environment and from the skins of fruits, so I'll give the honey idea a try.

The wild is a treacherous place.

Just pitched the yeast... double posting so I can see how long my starter was going for.

Keep us updated. I'm making a BDSA with 3787, and have just put it in a 750mL 1:10 extract:water starter. Am steeping grains atm and then will boil with extract; not sure whether I should pitch the entire starter into the cooled wort before or after its fermented... If I do it before starter...

Well, where did you leave them?

Who knows. Taste it and you'll likely find out.

Kay, I want to do a maltase rest (which would normally involve mashing as normal, cooling mashed wort to 35-40C (95-104F), adding more malt, leaving for a while, then raising back to mash temp to convert the new dextrins and starches) to give me lots of glucose in the wort for ester production...

That's very interesting. Though I do imagine there are hundreds of organisms present in honey that both can't survive in diluted media and that don't ferment sugar in a pleasant way. Another thing to note is that honey is mainly composed of monosaccharides, which, if I remember correctly, are...

But please, give it a try and let us know how It goes. If you're using local unpasteurised honey, you could do one jar of must with the wild yeast from the honey itself, which would be teeming with it, and then you could do one jar of sanitised must (microwave it with the lid on but ajar so you...

You could go the whole nine yards and make up an all grain lambic wort if you really wanted to. Anything will do for the capturing part, really. Also, the yeast you catch would probably not have the abv tolerance to do a mead justice; wine and mead yeast is usually Saccharomyces cereviseae...

Your plan sounds fine. Don't worry about freezing. Only blend the fruit VERY briefly though, just so it looks chopped finely; fruit purée will take AGES to settle out from the sludgy mess. If you're patient for the settling out time, go nuts with your "blending the crap out of" them. Personally...

Sorry dude, didn't mean to offend you. I try not to assume things unless I know where people are at. I suppose I can only wish you luck trying to catch nice things and avoiding the spoilage bacteria that come from what I assume is a fairly warm American climate currently. Personally I'm looking...

Freeze/thaw/freeze/thaw doesn't work with mulberries, just in case anyone was gonna. Their low shelf-life means they suffer in flavour pretty bad.

Long story short: do what Jack Keller says. He's the guy whose info just about everyone on this forum trusts. His recipe will be possibly one of the best you'll find. http://winemaking.jackkeller.net/reques61.asp

I doubt this guy came back after his 3 posts, but it'd be nice to hear the results.

I think you've found your answer. Just use the two cultures and be thankful for them, but don't expect similar results from similar areas. It was a lucky find, and even if you do find a nice Saccharomyces from the air, you'll also undoubtedly grab a whole host of every other thing that eats...

Pretty sure most winemakers use pectinase, aka pectic enzyme. I would buy it from your local homebrew store and discuss your aims, and they'll give you the right thing. Theoretically you won't be using enough of it to give any off flavours, particularly if you get the stuff that your LHBS is...

Nope.

Make a milk stout wort, inoculate with that, call it a "Cheese Stout".

A shame.that looks like a nice pellicle.