tag:blogger.com,1999:blog-5288607596841552822.comments2011-06-26T19:45:42.170-07:00Ravennoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5288607596841552822.post-55717822085562160222008-06-30T14:56:00.000-07:002008-06-30T14:56:00.000-07:00This recipe is completely safe and does make wine. <BR/><BR/>Many types of fruit have a naturally occuring yeast on the outside of them. If you notice a white-ish haze on a piece of fruit this is the natural yeast. You cannot do this with non fruit wines such as dandelion or hibiscus. <BR/><BR/>Commercial wine makers have to add a neutralizer to their wine before it is allowed to ferment because with a varying amount of natural yeast and their own added yeast each batch year to year would taste different. They neutralize the natural yeast so they have 100% control of how the wine will taste so long as everything else goes as planned.Ravenhttp://www.blogger.com/profile/04455594433495275070noreply@blogger.comtag:blogger.com,1999:blog-5288607596841552822.post-35279582555159815142008-06-24T07:51:00.000-07:002008-06-24T07:51:00.000-07:00No yeast?<BR/><BR/>Or are you using the wild yeast from the blackberries?Yvonnehttp://www.blogger.com/profile/02028699564003381058noreply@blogger.com