Lindemans Faro dregs
 

Has anybody ever collected the dregs from this before?
I did, and I was wondering if anybody had any experience with them? Is there any bacteria, or is it a separate yeast they just use for bottling?

Im pretty sure that the faro has been pasteurized, as it could not be sweet otherwise

cuvee renee is a good source of bugs though....

do you know if they use a different strain for bottling because i've got an active starter of yeast from 2 bottles of Faro? I was just kinda wondering now if it is anything worth keeping and using?

Maybe artificial sweetener? I agree, though, it is sweet. I've got a bottle I brought back from Belgium (just happened to get in there) so I'm game to try.

As far as I know, everything Lindeman's makes besides Cuvee Renee is pasteurized.

Always what I thought, too. I'm willing to give it a try. Who knows? Worth a little DME. :)

i definitely got some active yeast out of 2 bottles.

How long did it take to get going? How does it smell?

Like the others I was under the impression that Faro would be pasteurized and force carbed becuase it is sweetened (classically anyway) with sugar.

I've never used Faro dregs. My logic is that I would want older bacteria whose complexity has matured a bit thus expediting the road to funkiness in my sour creations.

However I would reconsider if they were Cantillon Faro dregs.

@ oldsock. From 2 bottles it took about 2 days to see noticeable activity. I then stepped it up to about 5-600 ml. And within a day and a half it had about a .25 - .5 inch krausen.

Smells kinda sweet and like nail polish remover.
Any idea about what I've got? Anything worth using?