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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[–] TurtleTourParty@midwest.social 3 points 7 months ago

In Georgia (the country) they make wine by smashing the whole grape (including stems) and fermenting it in a clay vessel (qvevri) without any additives. The winemakers told me all the yeast is on the grape skins and that washing them removes it. The wine does have a distinctly different taste versus wine make with cultured yeast.