The recipe for fruit wine must doesn't require yeast (but does produce it after being placed in a fermenting vat).
Steps to reproduce the behavior:
Fruit wine must recipe does require yeast.
Initially presumed that this was a typo of some sort, but it looks like it's been in since the introduction of brewing. In any case, seems like it should require the same amount of yeast as any other must/wort.
Fruit wine is a source of yeast. My understanding is that the yeast that naturally lives one the fruit is what ferments the wine, and then can be recovered after it has been fermented.
Ancient wines were able to be fermented from grapes specifically because grapes have yeast naturally in their skin, and said skins are left in the must. If the fruit wine must recipe only allowed for wild grapes to be used, that might be borderline fine (it's still going to be a far slower and more inefficient process than modelled, and it absolutely shouldn't produce the enormous surplus of yeast that it does in that case), but basically every other possible component in that recipe is going to 100% require an external source of yeast in order to ferment.
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Most helpful comment
Ancient wines were able to be fermented from grapes specifically because grapes have yeast naturally in their skin, and said skins are left in the must. If the fruit wine must recipe only allowed for wild grapes to be used, that might be borderline fine (it's still going to be a far slower and more inefficient process than modelled, and it absolutely shouldn't produce the enormous surplus of yeast that it does in that case), but basically every other possible component in that recipe is going to 100% require an external source of yeast in order to ferment.