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Old 08-14-2009, 04:58 PM   #1
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Default Pseudo-wild yeast?

I have a starter that has been growing from the montrachet yeast I used in my Apfelwein. I was using some tree top apple juice to grow it. By accident, I left the jug of extra apple juice out over night in my fermentation room. Now it's bubbling madly and already gives a good buzz. Something powerful is in there. I currently have a centennial ale (nottingham), an apfelwein (montrachet), and a jug of spontaneously fermented fresh squeezed (non-pasteurized) apple cider fermenting in the room -- the only room where this bottle of tree top has ever been open.

What do you think I've got in there? As I said, whatever is in there is really powerful -- only out of the fridge for one night and the top of the bottle (it is about 1/2 full) is filled with froth (which is why I doubt it is only montrachet in there), and when I poured out a glass it had a head of about 4/5ths of the glass (which didn't die out). Should I save a portion to build a starter for my next batch of apfelwin?

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Old 08-14-2009, 08:13 PM   #2
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Yes, by all means, save it!
On-deck: Wild yeast pale ale
Primary: 3711 Saison
Bottle conditioning:Déborah François (Belgian Blonde), Tripel 8
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Old 08-14-2009, 10:14 PM   #3
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who knows. if it doesn't get a pellicule or mold, its got to be wild yeast and not another fungal spore or bacteria.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
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