We’ve been pretty busy over here pickin’ wild mountain berries. First, we fermented wort into French oak puncheons with a mixed culture full of wild and funky yeast. Then we split the batch into two. One was jam-packed with raspberries, while the other half got heaps of tayberries, marionberries, and boysenberries. The results are reminiscent of raspberry lemonade and a homemade berry jam. It’s like a walk through the woods enjoying those wild mountain berries. Fermented in French oak Pinot Noir puncheons for 5 months before refermenting on fruit for another 4 months.