DannyW wrote:bperetto wrote: I'd just smash up any plant/fruit that had a good amount of sugars in it, boil (or pasteurize) it, and then let the wild yeast do their magic.
Ummm....if you pasteurize it, won't that let all the magic out of the wild yeast?
I think yeast tends to collect on the skins of fruits anyway - thus you can just squish grapes for wine or apples for cider.
Mango, papaya, palm date wine? Sounds like a good start to me!
While it was cooling, I'm sure it'd pick up plenty of more wild yeast (a'la lambic cool ships). plus I doubt I'd have my kettle, fermenters, and iodophor with me, so there'll be plenty of chances for infection
I've had wines made from mango, papaya, that star passion fruit, and a couple of others. I was at the southern most US winery near Miami a month ago. I brought back a bottle of the guava. They were all great.