Aussiedistiller, Home Distilling, Moonshine, Home Brew

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

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...

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.

Yonder wrote: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.

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.

B-Man wrote: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.

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.

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

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