Where does keeping around a permanent sourdough-starter fall into that ...?
[I used to use my flatmate's starter, which he had been keeping around for years, and it seemed basically almost as easy as using pre-packaged yeasts (and drop-dead delicious...)]-Miles
p.s. sorry for the off-topic ... :)
Nah, in those days my wine-making kit comprised a 5 gallon carboy, an aquarium heater/stat and a pressure filter, which filtered a gallon in 4 minutes. CWE did a nice Italian white, which was a dead ringer for Asti. In my stupidity, I didn't realise Asti was a CO2 injection method. I collected loadsa Asti bottles from restaurants, not realising they weren't tough enough for secondary. The garage stank for months!!
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It's very much down to taste. The longer a starter matures, the more intense is the sourness. You either love it or hate it.
Ah! Bummer.
-- Shill #2
To alcohol! The cause of, and solution to, all of life's problems. Homer J. Simpson
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