[CH] Wild Yeast

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> When making wine, you generally want to avoid that sour taste, so you
> need to kill of anything that produces acid. So you use the sulfur
> stuff, or cook your grapes, or use concentrates. If you use wild
> yeast, it may taste like shit, but it won't harm you if it's
> built up enough alcohol or acid.

All Belgian lambic brewers, the Fischer winery in California, and many
New England hard cider makers would disagree that wild yeast is a bad
thing. You may sacrifice consitency but you benefit in complexity.
-- 
St. Kit

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