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@ Ben Justman🍷
2025-05-14 16:48:53
That's an insanely gray area that even people who mean well don't 100% know if they're following it.
Even if you don't add yeast to a ferment, if there was ever commercial yeast used in that area, that is probably the yeast strain that will take over by the end.
I think that if you do go for a natural ferment you're going to have more wild yeast strains at the beginning. Even before that commercial use strain takes over and you'll get a more interesting product in the end than if you had added a ton of sulfites and gone commercial yeast from the beginning
It also tells you that you're not adding a ton of sulfites to the grapes before fermentation which is a big move.
But yeah, this one has a shit ton of nuance