Changes

Traditional wine and cider making techniques include not adding any lab microbes, but only relying on the microbes found on the surface of the fruit. This could be considered as a subtype of spontaneous fermentation that is distinct from using a coolship to inoculate wort but is still reliant on the native microflora of the fruit. rather Rather than a subtype of spontaneous fermentation, this method has also been considered to be more appropriately called referred to as "wild inoculation" <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2125624937465709/?comment_id=2125655434129326&reply_comment_id=2126302030731333&comment_tracking=%7B%22tn%22%3A%22R%22%7D Justin Amaral. Milk The Funk Facebook group discussion on inoculating wort with fruit.