The heat took care of that anyway, wild yeasts are almost always present.
Yes they live on skins of fruits etc, even if you wash the tomatoes there will be yeast present.
Yes, I was referring to the added variety.
Yeast on the skin or is it the Lactobacillus? Isn't yeast an airborne?
IANA microbiologist, but I pretend I am when I am brewing. Yeast spores are indeed airborne, but the wild yeasts also collect and breed on the skins of fruit. This is one reason why, outside of Belgium, brewers of beer tend to avoid locations near vineyards and orchards, and also why traditional winemakers merely crushed the grapes and fermentation started immediately. Waiting for airborne inoculation would allow enough time for bacteria to gain a foothold. Those yeasties are opportunistic and sit on the fruit just waiting for a break in the skin to get at the juice within!
Always a huge fight with local home brewers/wine makers they take it on face value that there are no spontaneously fermented beers or wines, it simply can not be (all lies). OTOH give them a Cantillon and they say, "you actually like this"?
I saw there is a distributor in MA. What kind of prices do the Cantillon reach on your side of the ocean ? I know that the owner of Cantillon has strong opinions on pricing and wants his beers to stay affordable.
The good liter ones are $50 or so last I looked. The best retail outlet used to be 5min from my house. Home - Downtown Wine & Spirits
