HumanBeing25
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- Sep 27, 2013
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Hi, new member here. Got some newbie questions relating to the biology of the yeast and how adaptation works in different environments, etc.
I'm in the middle of brewing some stuff that I don't know whether it'll turn into church-wine (very low alcohol), beer, or "real" wine--or something completely different.
I am using baker's yeast (saccharomyces cerevisiae - comes in an active "cube" form), as the title suggests, and already after a week of brewing in my 1.5L container, it smells alcoholic - in fact, it smells like the kind of wine you'd get in a Catholic church at the alter - if anyone happen to have tried that.
Although my "wine"--whatever it is--tastes good enough already after this week, the consistency is like milk, and my product is very cloudy.
I tried using a coffee filter, even socks and other clothing, to get the yeast and other stuff out - but it didn't seem to be very effective.
As my yeast is still alive in the brewing containers, is it possible to make a beer-like yeast out of this baker's yeast, by taking the old yeast that hasn't died out, and then re-using it for a new batch, and a new batch, and so on, until the yeast has "adapted" to the alcohol to some degree?
How would one go about enforcing certain qualities in the yeast that already are not at all or sufficiently present?
I don't have any special lab equipment, though I know of people who've managed to get 20% alcohol content out of baker's yeast by slowly adding more and more sugar each day.
Any reply is not wasted. This is a serious question. Thanks for reading.
I'm in the middle of brewing some stuff that I don't know whether it'll turn into church-wine (very low alcohol), beer, or "real" wine--or something completely different.
I am using baker's yeast (saccharomyces cerevisiae - comes in an active "cube" form), as the title suggests, and already after a week of brewing in my 1.5L container, it smells alcoholic - in fact, it smells like the kind of wine you'd get in a Catholic church at the alter - if anyone happen to have tried that.
Although my "wine"--whatever it is--tastes good enough already after this week, the consistency is like milk, and my product is very cloudy.
I tried using a coffee filter, even socks and other clothing, to get the yeast and other stuff out - but it didn't seem to be very effective.
As my yeast is still alive in the brewing containers, is it possible to make a beer-like yeast out of this baker's yeast, by taking the old yeast that hasn't died out, and then re-using it for a new batch, and a new batch, and so on, until the yeast has "adapted" to the alcohol to some degree?
How would one go about enforcing certain qualities in the yeast that already are not at all or sufficiently present?
I don't have any special lab equipment, though I know of people who've managed to get 20% alcohol content out of baker's yeast by slowly adding more and more sugar each day.
Any reply is not wasted. This is a serious question. Thanks for reading.