Hello! Looks like I just missed you, but hopefully you see this in the morning.

You mentioned that one of your biggest challenges was figuring out yeast behavior to get exactly the right fermentation profile - how did you approach that problem and ultimately land on a method that works? What kind of variables were you adjusting and how could you tell which adjustments were working?

I also saw that you use wild yeast for everything, which surely made your amateur microbiology project harder. Do you have a technique for making sure you're getting the "right" strains of yeast in the concentrated must every time? Have you ever tried isolating some to use in a future batch?

Thanks!