Changes

It might be possible to culture microbes from "natural" or spontaneously fermented wines. Some producers may still use some amount of sulfites, however. Try to find a young wine, hopefully unfiltered and low sulfites or unsulfited. These wines may also contain wild yeasts, including ''Brettanomyces''. Methods for attempting to use these microbes are described on [[Commercial Sour Beer Dregs Inoculation]].