Wild Leeks! read your dandelion wine entry, love the idea of wild yeast, i made my first batch of dandelion wine last year and got 8 bottles out of it (this year i’m thinking about doing honeysuckle wine). I love the idea of wild yeast, but your airlock worries me… a balloon stretched tight over the lid would work better i think (though maybe i misunderstood your means), you would have to burp the balloon a couple times a day during the rapid fermentation but it wouldn’t let any vinigar creating b acteria into your wine which would be a big plus.. good luck, may mother nature see fit to transform your feasts into sweet sweet wine! Changing Roles in the Local Food Economy
