Autofermentation syndrome doesn't have much to do with wine either.
How long does yeast remain active after bottling?
- Thread starter The Experimenter
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I was aware of that.
In the first part of your post you were hooking into the gut flora/biome aspect that was being addressed in the thread. So I let it be.
The second part of your post is much more off-topic, as cultivating yeast from bottled wine is far less common than from beer.
I'm suggesting we're moving your post and all subsequent ones to their own thread in the Fermentation & Yeast forum.
And add a link to the latter post(s) in this current thread dealing with auto-fermentation syndrome.
OK?
