This is a recipe for a wild fermentation, taking advantage of the natural yeasts present on organic fruit and in the air. This is the oldest form of fermentation, before the intervention of pasteurization, commercial yeasts and additives. Although wild yeasts can produce inconsistent results, we find it a fun way to lean into the wild side of fermentation and have always enjoyed the varying flavors of our batches!
(Yields: 1 gallon)
~5 lbs of fruit or berries
~2-3 lbs sugar
1 gallon filtered/de-chlorinated water
fresh lemon juice from ~2-3 lemons (optional but recommended)