I've tried several friends wine from buckets. Sure, it had body, but several had sort of a rotten taste/aroma. Not horrible , but noticable and unpleasant. They insist on doing it 'the old fashioned way" no yeast, no sulphite. Is it true that you just buy the buckets already bubbling and let them sit? Seems like a questionable practice to me.
It *can* be done that way; there's enough wild yeast in them for that.
I left mine on the porch for about three days, iirc, while I started the liquid yeast. They were clearly active by them.
I'd just assumed, with no good reason, that tehre would be very little or even no live yeast.
hawk
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