Droopy wrote "In the future I am going tro expand my experiments on
spointaneous
> fermentations with wine. I already do lambics in a pseudo spontaneous
> way adn I think I could manage that with wine as well."

The fellows next door make wine as follows; Buy bushels of Concord grapes,
destem and crush with a machine rented from the local HBS, add many pounds
of sugar (this is done to taste) and let the mixture ferment with what ever
yeast came with the grapes or is floating around in their garage. Nothing
else. I can't convince them to at least use a wine yeast. But, their wine
is actually pretty good for a Concord wine with residule sweetness. They
have been making wine like this for decades and they like it. I'm going to
go watch next year and then try a small batch of "spontaneous" wine using
Baco Noir grapes from my vineyard. The high acid in Baco grapes will
benefit from some residule sugar.

Bill Frazier
Olathe, Kansas USA