DrJerryrigger
Well-Known Member
So I've been reading that really long thread that's sticky (I'm only about 3/4's through). I found some grapes growing by the foundation of a hotel on top of a mountain in a state park. The hotel was for the extremely wealthy of the 1800's, so I'm interesting in what type of grapes they are; but that's another topic. The location seemed like a splendid place to take yeast from. The day may have not been so great; temp was good 50-60, but it had been raining that morning.
Anyway, I crushed them and strained out the skin and seeds. I crushed them over about an hour. I wanted to keep the skins in the juices for a little wile so more yeast had an opportunity to take hold.
I poured it into the tallest 500ml bottle I could find. I hope this will make it easier to take samples of the various yeast once they get going. I placed al foil over the top of the bottle, and it's been at ~60-65 for 24 hours now.
I was not at all careful about sanitation/sterilization in this whole experiment. After all; the best strain I get from this could be from my living room.
The plan right now is to take yeast from the top middle and bottom as soon as this starts any fermentation, & many more samples as time goes on. I'm going to make a small parti-gyle brew in the next few days which will (if every thing works out) be the test subject for 3 or 4 of these yeast collections.
I have some agar plates already set up and sterilized, but they have a major flaw, I made them for plant tissue culture, not yeast. Yeast love them, yeast messed up a 1cm tall hop plant the last time I played with them (I found that frustrating, yet fitting). They have all the macro and micro nutrients that plants need, some auxin (plant hormone) and table sugar. PHed to 6.5. The major problem is sugar switching, if I move yeast from the wine, to the plate, and then to the wort, will any survive? I guess if they do; they'll be great at eating anything, but that's not a trait I find super usefull. I think for the first wort test I'll skip the plating step: 5ml samples to starters, then to the worts.
Okay how about some pics, yeah
Anyway, I crushed them and strained out the skin and seeds. I crushed them over about an hour. I wanted to keep the skins in the juices for a little wile so more yeast had an opportunity to take hold.
I poured it into the tallest 500ml bottle I could find. I hope this will make it easier to take samples of the various yeast once they get going. I placed al foil over the top of the bottle, and it's been at ~60-65 for 24 hours now.
I was not at all careful about sanitation/sterilization in this whole experiment. After all; the best strain I get from this could be from my living room.
The plan right now is to take yeast from the top middle and bottom as soon as this starts any fermentation, & many more samples as time goes on. I'm going to make a small parti-gyle brew in the next few days which will (if every thing works out) be the test subject for 3 or 4 of these yeast collections.
I have some agar plates already set up and sterilized, but they have a major flaw, I made them for plant tissue culture, not yeast. Yeast love them, yeast messed up a 1cm tall hop plant the last time I played with them (I found that frustrating, yet fitting). They have all the macro and micro nutrients that plants need, some auxin (plant hormone) and table sugar. PHed to 6.5. The major problem is sugar switching, if I move yeast from the wine, to the plate, and then to the wort, will any survive? I guess if they do; they'll be great at eating anything, but that's not a trait I find super usefull. I think for the first wort test I'll skip the plating step: 5ml samples to starters, then to the worts.
Okay how about some pics, yeah