Ecnerwal

Recipes 

On the subject of cleaner yeast, such as for apfelwein, toss some fresh, unwashed, preferably not too recently sprayed with anything too poisonous, ripe grapes (IIRC stems and all is better?) into a starter. Or any other fruit in a similar state, on which the yeast will probably be somewhat different. As best I recall, this was the standard method of making wine for a VERY long time - and the timing (ripeness) is important, as they yeast are either not there, or not ready, or not the right kind at other times (research I read but don't have a reference to stored - examining yeast found on grape stems at various times leading up to and beyond harvest)

Landhoney probably has busyness going on with life, having evidently moved from Maryland to West Palm. FL, given the location mentioned at the start of this thread and the one currently reported in the profile.

KingBrianI

Recipes 

does anyone know landhoney outside of this forum? call him up and get him to update this thread!

__________________
I'm too lazy and have too many beers going to keep updating this!

Seawolf

Recipes 

Which club?

__________________
Primary - Bluebird Bitter, Negra Modelo
Secondary - Flanders Red
Drinking - Independence Pale Ale V1.0, Trappist Style Dubbel, Dunkelweizen, Saison, Fat Tire, SNPA
Conditioning - Chimay Red, Imperial American Pale Ale, Independence Pale Ale V2.0, Belgian Wit
Kegged - Bluebird Bitter

jeff967

Recipes 

bump Landhoney?

olllllo

Recipes 

landhoney hasn't been here since 5/31. Several of us have tried emailing him and calling.

__________________
Rabbit And Coyote Schwag
Rob - Phoenix Ambassador to Milwaukee
Where did your avatar go?
Ginger Beer for Moscow Mules Bacon Vodka
Twitter

Evan!

Recipes 

he done moved to flo-rida or some sh*t. he probably got really sick from some kind of infected beverage

__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers

.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)

ShortSnoutBrewing

Recipes 

This is for the poster asking/commenting on using wild yeast for wines...This is how the winery I work for does most of their wines and has plans to go 100% wild/native yeast. We basically take a big tub full of grapes and stomp on them and then let the yeasties do there thing for a week or so then inoculate this starter into the tanks.

__________________
www.facebook.com/shortsnoutbrewing
www.twitter.com/ShortSnoutBrew
www.shortsnoutbrewing.com

Reddy

Recipes 

Bummer... I was hoping for the verdict, just like everyone else I guess.

I started a "wild" starter today. Lacking and orchard or a vineyard, I mashed wild blackberries from the yard in sugar water with some nutrient. I'll be pitching the cake. We'll see...

__________________
Primary 1: PawPaw Wheat
Primary 2 Air
Secondary 1: Experimental Wild Beer
Secondary 2: Backyard Blackberry/Grape Wine
Bottled/Drinking: Spiced Belgium Ale, Pumpkin Ale, and a variety of cider, mead and farmhouse wines
On Deck: Coffee Porter?

rurounikitsune

Recipes 

Is this like "The Ring"? Maybe you will be the next to disappear.

Pivot

Recipes 

hopefully he will be back soon to let us know how this turned out. I wish I could do something like this but it doesnt really seem possible where I am, especially on the top floor of an apartment building

__________________
On Deck...
Kolsch

Primary
Dark Belgian, Hobgoblin Clone

Kegged
Dark Ale

Bottled
Fruit Braggot, EdWort's Apfelwein, Coffee American Stout