Wild plum yeast

[B-Man]

I was going to make my mash and just let the wild yeast do its thing as my home grown plums were covered in yeast.
I froze the plums for 24 hours and defrosted for 24 hours to make them softer to mash up.
I added 10kg of sugar and water temp was 35°c before adding plums
After 2 hours nothing has happened. Have I killed the yeast?

Backup plan is some EC1118

[hjubm2]

Wild yeast generally takes longer to take off (in my experience). Leave it overnight or for a few days & see what happens. Won't be as vigorous as pitched yeast as there won't be as many cells but it will ferment out eventually...

[Yonder]

I would have left them to soften naturally rather than trying to cycle thru freezing. Plenty of yeast, just needs a bit of pectic enzymes to break down the fruit. Just did a plum mead that worked off well.

[B-Man]

I would have left them to soften naturally rather than trying to cycle thru freezing. Plenty of yeast, just needs a bit of pectic enzymes to break down the fruit. Just did a plum mead that worked off well.

Trying to clear them out of the house we had so many!
I don't have any pectic enzymes. Didn't realise you needed anything for fruit.

[B-Man]

This morning it still didnt really look active so decided I was going to put yeast in this afternoon but when I got home it was going pretty good. so took somewhere between 48 and 60 hours to get going.

[Maxxx]

This morning it still didnt really look active so decided I was going to put yeast in this afternoon but when I got home it was going pretty good. so took somewhere between 48 and 60 hours to get going.

Curious how this is going after a few days ? Smells ok ?
I have 20 litre Molly that I can’t keep a lid on, was thinking of doing something similar with the wild yeast.

[B-Man]

Tbh I haven't looked at it since I knew it was going.
Also couldn't tell you the smell as I have a molasses run going next to it aswell.

Not home for the next few days so will check it out early next week and see the sg and rest.

[B-Man]

checked it and its smells good, and still fizzing away nicely

[B-Man]

started at 1.080 and fermented out to 0.990
didnt adjust ph or anything
Taste like wine
will run it in the next weekend or 2 hopefully