practiceNative yeast
also: Wild ferment · Spontaneous fermentation · Indigenous yeast
Letting whatever came in on the fruit and lives in the cellar start the ferment, instead of pitching a selected strain from a packet.
How it is done Cited
The early work is done by non-Saccharomyces species that die off as alcohol rises; Saccharomyces cerevisiae finishes. The risk is a stuck ferment or a population you did not want; the argument for it is the character those first days leave behind.
Facts
| kind | ferment |
|---|---|
| region | The world |
| confidence | medium · updated 2026-09-16 |
Its kin
practiceCold soakWhat ends a cold soak, if nobody intervenes.and of this page it says: Cold soak lasts until something starts the ferment — which is where this comes in.wordBrettThe organism that gets blamed when this goes wrong.and of this page it says: Whose risk this is.
Who points back
cellar · says of this pageDomaine LeroyPart of the cellar method that follows from farming this way.
Sources
- Yeast in winemaking · link
Where it came from: Cited a source we name · Harvested pulled from an open dataset · Tradition what the tradition says, hedged · Inference this project's reasoning · Field somebody stood there. This record as JSON.