Very happy that all my sample tubes from the paw paw’s are vigorously fermenting aggressively.

After unscrewing the caps to release excess C02, it was very fruity and pleasant. They are all fermenting with vigor , and my general theory that Saccharomyces that might exist on a highly perishable fruit might have high attenuation potential.

The jar is another story , as I’m expecting a very sour fermentation, but the aromas currently remind me of a Belgian yeast.

My hopes is that I can propagate the paw paw derived yeast into a larger starter culture enough to ferment a smash ale , and taste the result of a truly local brew .

As I’ve read if you want to experiment with anything, the best way to understand what you’re brewing is to keep it as simple as possible, reduce anomalies and complex grain bills .

The unripe samples are producing an ethyl acetate aroma (bad), the ripe samples are producing a sulphuric lager like aroma(possibly good), and the over ripe samples just smell divine , whatever it is I’d like some of it! So when they ferment out, I’m going to move forward with the latter , this is why it’s important to introduce diversity among your wild yeast cultivars !