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Great piece Alice, Hank pretty much summed up the entire reality of fermentations in a nut shell. To answer a question by Dorit. The difference is pretty simple, commercial yeast is chosen in lab conditions due to their superior performance compared o others, be that alcohol tolerance, temperature, sulphur, low nitrogen etc etc. there is nothing Frankensteinish about them. Miguel mentioned, regional native yeast being cultivated... Well that is exactly what commercial yeast is. BDX from Lallemand (strain from Bordeaux) L2226 - Rhone, Vin7 -South Africa. Which brings me to my pet peeve, "natural fermentations" as apposed to what ? unnatural? Keep up the great lucid posts. .
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Aug 19, 2013