Recent content by biodavid

This was sampled from the skin of an overripe nectarine that was hanging from a tree and appeared to be a fermentation in progress.

Here is a Bret sacch polyculture at 40x

By cell photos, doesn't look as rodlike as Bret. If sampled at temp higher than 70f could be cryptoccocus. I'm not savy on pcr, but you could maybe look at fatty acid profile by a hexane extraction and then gc analysis of fatty acid profile. I believe the crypto will have more lipids that are of...

Id say that yeast would be pretty wild. I'd take at least three samples though. I found different cultures from the same tree had different profiles.

This is definitely achievable at home. Sufficient sanitization of equipment with 70% ethanol is easily achieved. My only concern for home propogation is exposure to airborn yeast in your brew lab. Just transfer quickly. For home use, I wouldn't stress the air exposure issue. Definitely don't...

Love your all local approach. When I make melomels I half sour mash. I let the batch go sour two days, then pitch champagne yeast. Also did this method: Clemsonbiofuels.wordpress.com grapes, blueberries and figs have been the best sources to acquire yeast. If your honey is unpasturized and been...

Hey Folks, I've been sampling overly ripe orchard fruit for sacch and Bret. Plucked from tree with gloves, stored isolated and processed separately in a sanitized lab space, sanitized again between samples . Method with photos and microscope images are all found here...