Fermentation Is Like Science, Except That People Still Believe In Fermentation.

Chapter Twelve. Part One.

Mad Scientist When I was a child, white-tailed bucks often ventured into my yard to feast on the apples collecting under the trees. Occasionally they would eat the rotten apples that had naturally fermented into wine and soon they’d be sloppily shouting to each other, “I really love you man!” Eventually they’d stagger into the woods in search of a stag party or wherever it is that drunken deer go.

The apples had turned into fruit wine because fermentation occurs naturally when sugar comes into contact with nature’s abundant yeast organisms. Environmental factors such as oxygen, temperature, and global warming all play their part, but left alone Mother Nature is a passable winemaker. In fact, I’d say she’s an above average winemaker given some of the mediocre plonk I’ve had to endure during my tenure in the wine trade.

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