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I was given about 30 gallons of pears a bit ago. Let them soften up and mashed them into a pulp. Split the mush into two barrels and added water to each barrel. Ratio was about 5-8 gallons of mush and 20 gallons of water. Before adding sugar I had a hydrometer reading of 1.045. Not bad I thought.

Got distracted and was a few days before I pitched yeast. When I opened the lids they were both popping. I know what yeast working off looks like, was suppressed to see it work so well on no added yeast. My mind got thinking. One barrel I added a handful of EC-1118, the other barrel nothing. Just let what was naturally there. I figured the EC-1118 would work faster. Nope, they finished at the same time.

Hoping to run them soon so see if there's a flavor difference.

Yep. Some time ago I acquired a beautiful batch ripe apricots. I pitted them and mashed (or blended) them in a food processor. Then I filled a 6 gallon plastic fermentation bucket to within 4 or 5 inches of the brim, and put the lid on. As soon as I turned my back it seemed, foam was spewing out of the little bung hole in the lid, down the sides of the bucket and all over the kitchen floor. The expanding foam didn't stop. It was like an ever growing undersea monster with tentacles or an expanding blob from a 'B' rated-1950's science fiction movie. I should have just mopped up the mess and left the natural yeasts alone.

What I did instead was to panic. I crushed up 1.5 potassium Campden tablets and stirred them in, to stop the rampage. I thought that I could kill off the natural yeasts; and that then I could introduce domestic yeasts (probably EC-1118 again) and then every thing would turn out “hunky dory”. But I was wrong.

its happened to me before with apples after I juiced them. I just left it for a week or so and it fermented itself .thought i'd check the OG to get an idea of the abv when finished . hydrometer sank all the way down

also with a cracked corn ujssm , it was a large ferment and I was waiting for the temperature to be right before pitching a yeast starter into it in the morning and it was fizzing away by itself when I checked it , that may have been caused by old yeast attached to the hdpe drum though

Last year I fermented about 90 litres of apple juice with a champagne yeast (EC-1118 equivalent). And a batch of about 20 litres which was supposed to become juice started to ferment before I managed to sterilize it. I had to feed it a little nitrogen and it went a bit sulphury for a while but some copper took care of that. I let it run it's course and stripped it separately. I got maybe 2/3rds to 3/4s of the alcohol that I got from the champagne run but waaaaaay more flavour.

Personally I'd keep an eye on it and prepare some scraps of copper to help clean up any sulphur. But just let it run.

There's a lot of wild yeast on fruit and it's been successfully getting the job done for a long time.
Ya could use a killer strain of yeast such as K1-V1116 to out compete the wild yeast.

My pear connection brought in some fresh apple juice for the office. It started to ferment..... HeHe.

Update, I ran both batches this past weekend. The batch with the wine yeast seemed to have a little better flavor. Out of about 40 gallons of wash I got a little over 2.5 gallons of 70%. About what I was expecting based on the specific gravities.

I have fermented several times without adding yeast. Wild yeasts often add flavor complexity compared to a standard yeast.

Demy wrote: ↑Thu Jan 04, 2024 3:32 pm I have fermented several times without adding yeast. Wild yeasts often add flavor complexity compared to a standard yeast.

Do you do this on fruit only or are you doing this with corn/grains?

I've had this theory that when God made fruit trees she arranged for a suitable yeast on the outside of each variety of fruit.

Geoff

I've had this theory that when God made fruit trees he arranged for a suitable yeast on the outside of each variety of fruit.

Salt Must Flow wrote: ↑Tue Jan 16, 2024 10:55 pm I've had this theory that when God made fruit trees he arranged for a suitable yeast on the outside of each variety of fruit.

The testes are on the outside of the body, and are extremely sensitive to impact! If there is a God, it is not a he!

IMALOSERSCUMBAG wrote: ↑Tue Jan 16, 2024 1:27 pm

Demy wrote: ↑Thu Jan 04, 2024 3:32 pm I have fermented several times without adding yeast. Wild yeasts often add flavor complexity compared to a standard yeast.

Do you do this on fruit only or are you doing this with corn/grains?

I made it only with fruit.....My wine is also made like this, without adding yeast

That makes sense. I have a bushel of apples I'm going to ferment. I'm thinking to not use yeast.

I have been buying fresh cider from the same orchard for years to make hard cider and more recently apple brandy. some years the yeast goes crazy as its warming and other years its just getting started when it reaches pitching temp. I usually dose asap with EC-1118. I have left some to ferment with wild yeast as well. They finish around the same time for me.