Wild fermintation

[mountainboomer]

Hello all , I am looking for some info on wild fermentation of mead and had hoped to find someone that has had success going this way, if anyone can help that would be great. I am trying to make this mead as simple as can be and it looks by what I have read that this might be the way to go. Thank you .

 

[Gavin C]

Here is a great thread on the topic by @beergolf

 

[beergolf]

Here is a great thread on the topic by @beergolf

It is funny that you mention this old thread. Now almost three years later I am still using this yeast. Last week I was down to one jar left so I stepped it up and now have a fresh supply again. I brewed a saison on Saturday with that yeast and am drinking a saison that I brewed with this yeast right now.

 

[Gavin C]

Good to know it was such a success. This spring I'm going to give it a shot when the wild flowers are in bloom.

 

[Barc]

I've captured yeast and used it successfully quite a few times over the years. I've captured yeast via covered containers of wort as well as by dropping fruit, vegetables, juniper berries, fresh herbs, bark, etc into wort and seeing what developed. I've done a couple of fairly nondescript beers without much yeast character, some "Belgiany" beers, and one intentionally sour beer. I've not found it to be that difficult to capture yeasts.

 

[DevilNuts]

I'm pretty sure wild mead is how the whole thing started. Shouldn't be a problem