Changes

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1392709617423915/ Barrel fermented porter with 100 lbs of Cabernet Sauvignon grapes with stems, fermented with red wine yeast (BM45) and B. bruxellensis by Dara Rae on MTF.] More tips on using ''Brettanomyces'' in wine from Dara Rae [https://www.facebook.com/groups/MilkTheFunk/permalink/1600562803305261/ here] and [https://www.facebook.com/groups/MilkTheFunk/permalink/1146730852021794/ 100% fermented B. claussenii wine from Malvasia, Petite Manseng and Viognier grapes].

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1819173978110808/ Using northern climate cold hardy varietals with a lot of malic acid (Frontenac, Frontenac gris, etc.), and selecting bacteria for malolactic fermentation.]

Threads on harvesting yeast from wine grapes:

* [https://www.facebook.com/groups/MilkTheFunk/permalink/1818906331470906/ Harvesting yeast from hybrid Regent and Cabernet Jura grapes, and a sub-thread on the validity of the term "natural wines".]