I've done several lactose fermentation experiments and am currently playing with figurative fire by washing and running fruits through a food processor, letting them go active in a (burped) container and then adding them to other fruit juices. Currently I have a small apple for yeast that I added to pealed lemons and some lemon juice. I have no expectations for the results, and intend on buying nothing.

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[–] terminal@lemmy.ml 9 points 7 months ago (1 children)

Natural wine maybe has some active yeast left in it. Many non natural wines will use metabisulfates to stabilize the wine. I imagine this isn’t beneficial to cropping yeast from it.

Other sources of yeast? It’s literally everywhere. Have you attempted spontaneous fermentation like Belgian’s do in lambic beers?

[–] j4k3@lemmy.world 7 points 7 months ago

Yes. I'm currently on my 7th and 8th experiments with wild ferments.

I even did something of a fond with my first attempt using a mason jar of fermented blueberries in a 3% salt brine combined with the stock leftover from a 5 pound roast that spent 4 hours on the smoker first and 6 more in a dutch oven. That yielded around 1000ml of hardwood smoky flavored beef stock that originally started with chicken stock and a beer with garlic/onion/pepper etc. The blueberries yielded around 600ml of a savory juice that was like a slightly fruity soy sauce. I reduced that entire mix down to ~600ml and have my first real sauce. It is something like a smokey fruity Worcestershire (garum like fish sauce) sauce.

I'm also working with cherries, and a bunch of variations on a spicy lemon garlic/ginger to explore this area.