PATRONS: Did you know we've a chat function for you now? Look to the bottom of the screen, you can chat, set up rooms, talk to each other individually or in groups! Click 'Chat' at the right side of the chat window to open the chat up.
Love Gotmead and want to see it grow? Then consider supporting the site and becoming a Patron! If you're logged in, click on your username to the right of the menu to see how as little as $30/year can get you access to the patron areas and the patron Facebook group and to support Gotmead!
We now have a Patron-exclusive Facebook group! Patrons my join at The Gotmead Patron Group. You MUST answer the questions, providing your Patron membership, when you request to join so I can verify your Patron membership. If the questions aren't answered, the request will be turned down.
I'm sure someone has at least tried, but I'm curious if it's possable to start a mead simply with the natural yeasts that collect on grapes? I assume at the very least to get it to work I'd need vineyard grapes and not supermarket (*shudder*).
It would most definitely work. I've made cyser using only the yeast that rode in on the cider apples. Keep in mind that there are always risks involved with this. Namely stuck fermentations, off flavors, vinegar, or worse. Its interesting and fun to try, but you really don’t have much control over the situation.
Something to think about is that when you decide where to get your grapes it's a good idea to take a look at the condition of the vineyard and the winery/cellar. A good healthy vineyard and well maintained winery inspire more confidence than those that are less well maintained. During the crush wineries are pretty busy and there'a lot of fruit laying around in crates and such so pick a grape or two and taste them. If you like them and they're not nasty looking go for it.
Also, consider the surrounding area of the vinyards and winery. If they're close to big highways, factories, nasty green looking ponds etc. I'd move on to the ones that are in areas further off from civilization. This in no way guarantees anything, but, the less nasty stuff blowing around the vineyards the better in my book since it will ultimately settle on the grape, soil, etc.
The very first batch of mead I ever made was with wild yeast.
Almost 15 years ago now. I have no idea if it ever turned out.
I gave it away untried
Alas - the recipient was skeptical of my talents (he was right of course)