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 than a subtype of spontaneous fermentation, this method has also been considered to be more appropriately referred to as "wild inoculation" or "non-selected yeast fermentation" <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. 06/12/2018.]</ref><ref name="ahmed_fruit">[https://www.facebook.com/groups/MilkTheFunk/permalink/2125624937465709/?comment_id=2126549127373290&reply_comment_id=2129101360451400&comment_tracking=%7B%22tn%22%3A%22R%22%7D Tariq Ahmed. Milk The Funk Facebook group discussion on inoculating wort with fruit. 06/14/2108.]</ref>. However, it It is believed by some cider makers that the source for native microbes in their fermentations often comes from the equipment being used to process the cider apples rather than the apples themselves , although there hasn't been enough research in this area to know for sure if the major source for native microbes comes from the apples or the equipment used in cider making <ref name="ahmed_fruit" />.