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Old 07-13-2010, 02:39 PM   #31
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I guess this is kind of on topic.

There is a Italian prune tree in my neighborhood that is LOADED with fruit. The look like they are coated with the same color of "powder" that is on juniper berries. I have always assumed it was yeast as well. Anyone ever tried this same thing with prunes? Was thinking of giving it a try if I don't get a ton of negative response.

Tim

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Old 07-13-2010, 02:44 PM   #32
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Try it. The white powder might be wax too, but there's yeast there too! If it has a nice flavor remains to be seen, but give it a try. Fruit is after all the natural biotope of saccharomyces.

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Old 07-13-2010, 04:33 PM   #33
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Now that you say it, I have a wild plum tree in my back yard. They are covered with a fine white powder as well. Might make an interesting mead/melomel yeast.

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Old 07-13-2010, 04:56 PM   #34
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Here's the latest, added another 3/4 cup of brown sugar to the lower gravity batch making the equivalent gravity at ~1.116. added 1.75 cups to the higher gravity batch making it ~1.173 E.G. Now I'm starting to feel guilty, poor yeasties.

Krausen had dropped some, I added the cooled sugar and swirled, we'll see what happens.

Keep on yeasting my friends

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Old 07-15-2010, 12:54 PM   #35
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Quote:
Try it. The white powder might be wax too, but there's yeast there too! If it has a nice flavor remains to be seen, but give it a try. Fruit is after all the natural biotope of saccharomyces.
Yep, but other fungi or bacteria maybe as well. Sugar's all good and good for all...
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Even better, get into pure culture technique, so you can isolate a pure yeast clone.
+1 vote on that.
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Old 07-17-2010, 12:51 AM   #36
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subscribed and facinated!

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Old 07-18-2010, 05:08 PM   #37
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Here's the latest, the 6 gallons of 80/ finished primary at appx. 1.012 (Will probably drop more in secondary) the sample tasted good without any off flavors, no diacetyl, I racked it off to get the yeast, which I washed and stored.


Also, since it is pie cherry season here, I went to a local orchard and purchased for the mere sum of $20, 6 gallons of juice and 4 gallons of cherries. I mixed two batches and brought the must up to 17.75brix on one which I pitched 1118 yeast into. The other I brought the must to 14.5 and pitched some of the washed juniper yeast into, a day later and it's racing the champagne yeast, here's a picture before I punched it down:


Billions of my best buddies slaving away in 68F temperature, so we now know it's happy in 68F, as well as 78F, juice as well as wort.

The two 1 gallon test batches are still fermenting, they both dropped krausen yesterday and I swirled them, the highest gravity batch is krausening again this morning.

Why is this so fun?

Keep on yeasting my friends

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Old 07-18-2010, 05:56 PM   #38
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and subscribed, definately interested to see the final outcome of this

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Old 07-20-2010, 02:55 PM   #39
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Default Another pic

Here's another picture of the cherry wine at 3 days (prior to punching down):


Just waiting on the beer, the 80/ batch is clearing nicely and may soon get primed in a keg and left at 68F for a few weeks. The two 1 gallon batches still show signs of fermentation, I will check gravity on them when I feel it is time.

Keep on yeasting my friends

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Old 07-21-2010, 05:04 PM   #40
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this is awesome!

My parents have an Italian plum tree in their yard that has a ton of yeast-covered plums on it. I'm gonna have to give this a try!

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