This is what's happening in my kitchen window right now. At the encouragement 0f Brad (!?), extra 1.067 'red' wort was placed in a bowl overnight on the sill to allow the wild locale to take hold. It took a day and a half before I saw little bubbles start to come up. I 'racked' (read 'dumped') the wort into a 1 liter swingtop. I could hardley believe it when a nice 1/2" of head developed on top. At first it was tighter. This is what it looks like now. Our terrior includes lots of flowers and one apple tree not 12 feet from the window. It smells fantastic! (And of course it could and might taste awful.) But, the aroma is ripe with some sort of tart fruity note, floral notes, and some sort of woody stink that I get in other 'real' wild ferments.