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.

you are viewing a single comment's thread
view the rest of the comments

[–] j4k3@lemmy.world 1 points 7 months ago (1 children)

What about when the wine has some extra bubbly? I thought that was due to post bottling activity. Would that also mean some live activity potential?

[–] Phytolacca@r.nf 3 points 7 months ago

Maybe! I don't know enough about making champaigne to be able to say.