>>2765401My family has been doing Most (apple wine) without any added yeast for generations, as has everyone around us. I can’t remember that it ever did not ferment. It’s mostly apples from old orchards and you harvest them by shaking the tree and then collecting them from the ground and they only get a light wash in pure water before pulping them, so that probably helps with wild yeasts, but even my elderflower in my suburban-ish garden immidiately started to ferment.
Granted, it’s impressive how you can elevate a simple Most with proper yeasts, but it’s not really necessary.
For the sparkling wine:
I just produced a small batch, because yeah, bottles are an issue. I used some cleaned beer bottles like pic related, figured that they ought to take some pressure, but I placed them in a large tub and put some heavy coils over it, to stop the shrapnel and the mess. Also, used some gloves and a towel to open it. Kek.
But it worked.
Get the fermentation started and then just put the whole, bubbling stuff into the bottle and seal it.
It’ll take me some years to perfect it (currently too sweet and too sour) but seems promising.
