From the first site, I think a clearer statement is from this more specific page, which says
Yeast: Wild or Domesticated
The real truth of using wild yeast is it is just going to depend on where your wild yeast comes from. Most folks at cider mills swear by using wild yeast, but that is because the yeast that lives at their apple processing facilities is especially adapted to work with apples. What about the yeast floating around in your kitchen (or bathroom?) You could end up with fantastic cider, horrible cider, or even vinegar (actually made from bacteria, but I digress).
Indeed. And this, of course, goes to my point: you need to know and understand the specific domain in question in great detail (far greater than that provided in the OP) to make informed decisions, to accomplish anything.
From the first site, I think a clearer statement is from this more specific page, which says
Indeed. And this, of course, goes to my point: you need to know and understand the specific domain in question in great detail (far greater than that provided in the OP) to make informed decisions, to accomplish anything.