"Non-yeast" brewing

[Reg]

...like scrumpy...

Well do you just leave your apple juice in a bucket?

[jean-yves]

REG in the cider we don't add any yeast

[Reg]

So your cider is just brewed from naturally-occurring fermentors then? :huh:

[Jim]

Aren't some commercial wines produced like that? The yeast occurs naturally on the grapes.

In fact I'm sure that's where they got the cultured yeasts from in the first place.

I wouldn't recommend anyone to try it over here, though, because there's no guarantee what's on your apples or grapes. JY knows his own apples, so he's OK.

[jean-yves]

I's talking on the phone with my friend today, he's a wine maker in Bordeaux, we bought him a lot of wine every year ( it's really a lot !! ), it's St Emilion, I know we are lucky
well I've asked him how he make to ferment his wine.
Some years ago the wine was naturally occur with the yeast, some still do it today, but it took about 10 day of fermenting and many time they've to pich some yeast to finish.
Today most of the wine makers pich dry yeast immediatly in the wine and it took 2 day to ferment, the gravity must be about 990 for the Bordeaux.
Also putting some chemicals against mildew affect the grapes and it's more difficult for the yeast to work.