WilliBChrist

Recipes 

The thought occured to me while I was watching my wild yeast bubble away this morning:

Would it be possible, to selectively breed a strain of yeast that's high-alcohol tolerent, and able to process the required amount a sugar in say, a couple of days, Simply by reusing yeast cakes with more and more sugar each batch??

Professor Frink

Recipes 

Sure, Sam Adams did it for their Utopia strain. Of course, it took them 10 years.

__________________
Primary: Cherrywood Smoked Porter
60 Minute IPA
Secondary:
On tap:Amber Ale
Milk Stout

Lagering:

http://www.lazydogbrewery.com

scinerd3000

Recipes 

i would love to hear if anyone else has tried this and how long it took. It could prove to be another facet of brewing to play around with...

__________________
On Hiatus: Brewing at work....

WilliBChrist

Recipes 

I think that once my first batch of wild yeast mead has finished brewing, I'm going to split the yeast cake, and keep half as a 'House Yeast' and the other half I shall endevor to make into Turbo Yeast. I'll keep everyone posted on the results, but this sounds like a project that might take YEARS!