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Old 05-15-2013, 01:46 AM   #11
Arpolis
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Jan 2012
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The home made yeast idea is a hard one to control. I did something similar a while back. The yeast itself fermented very well preserving a lot of fruity aroma from the wine must it fermented but I later found quickly after fermentation that there was other spoilage organisms that caught a ride with the yeast and the stuff went sour soon after fermentation died out. Hitting it with Camden and sorbate soon may have saved it but I am not sure. I would have done this differently so I am curious as to how this will turn out with the grape nut wort and all. Please keep us up to date with tasting notes as it goes along.
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Old 05-15-2013, 02:06 AM   #12
jhoson
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Apr 2013
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Really want to see how the mead turn out with the homemade yeast. Since getting wine yeast here is hard and little pricy.

Can I change the grape nut for a handful of raisins as nutrients for my yeast? (Or boil it like the grape nut )

 
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Old 05-16-2013, 03:04 AM   #13
heathenhawker
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Mar 2012
Fort Thomas, AZ
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I have read that the white powder that develops naturally on many fruits contains wild yeasts, and that's what was used in ancient times. The ones I've seen mentioned most were grapes and juniper berries, but I'm sure others like blueberries and blackberries might work too. That's the first I've actually seen a recipe on how to utilize it, though.

 
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Old 05-16-2013, 03:34 PM   #14
Deadrasputin
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May 2013
Chico, California
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I am going to kick this brew off tomorrow. Instead of 5 gallons though, I am going to scale it down to 1 gallon as a test run.

Poor man’s Mead
3 pounds of clover honey
1 Gallons Spring water
cup of Grape nuts wort. This serves as a yeast nutrient
1 cup of homemade wine yeast.

For this test I will use the Grape wild yeast recipe.
Step one will be to capture the grape yeast on Friday and let this develop as mentioned before. As Arpolis posted, wild yeast can be hard to control. In order to give this project the best chance of success I will try to kill off most of the Hitchhiker bacteria in the following manner.

I am going to add half a cup of the homemade wine yeast to two cups of grape juice in a mason jar. Seal the lid and refrigerate for 48 hours. This will kill the hitchhikers

I will then remove the Mason jar and let the solution ferment once again. I hope this will make the wild yeast dominant in the second fermentation. Hopefully this will allow our captured wild yeast to kill off any secondary bacteria or yeast that may try to take hold during the second fermentation.

Next I plan on pitching this yeast into the Poor man’s Mead. If all goes to plan I will post the starting gravity reading to this post on 5/24/2013.

What could go wrong?

The wild yeast strain can turn out to be very weak and not tolerable of higher alcohol levels. This may result in very sweet mead with an alcohol by volume of about 4%. If this happens the project is bust. Either I will have to pitch new wild yeast or switch back to a professionally cultured yeast strain.

The wild yeast strain may add undesirable flavors or odors. If that is the case then I plan on adding a few whole cloves to the Must in the secondary to mask this issue.

Maybe, just maybe all will go well.

Anybody see any flaws with this plan before I kick the experiment off?

 
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Old 05-16-2013, 03:37 PM   #15
Goofynewfie
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May 2012
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Your too far away for me to sample
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Old 05-19-2013, 06:57 PM   #16
Deadrasputin
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May 2013
Chico, California
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First part of this project is done. I was able to capture some yeast frome the grape smash on Friday. By Sunday the grape and sugar mixture was fermenting nicely. A one inch white foam developed on top of it all.

I poured 2 cups of grape juice into a old drinking plastic bottle with a half cup of my fermenting grape/sugar yeast mixture. Put it in the refrigerator and will take it out Wednesday for the second fermentation.

 
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Old 05-19-2013, 07:41 PM   #17
Arpolis
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Sounds good. Lactobacillus will live in the fridge so as long as you did not pick that up you should be fine. You know you have lactobacillus bacteria if your starter must developed a thin clearish/whiteish film on the top that breaks apart when you shake the must gently. To get rid of that you hit it with sulfites like Camden tablets. But some wild yeasts can't survive that. Just keep an eye out and hope you don't get it.
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Old 05-19-2013, 10:07 PM   #18
homebrewjack
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May 2013
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sounds really interesting. i would say that the first recipe with the grapes and the orange juice, that the orange juice is too prone to catch some unpleasant organisem. once i read that orange juice is hard to ferement, because of that. guess in the future i will also try to utilize some wild yeast.
but actually i have a question. i guess if i use grapes from the store anf i would wash then, i would wash of the yeast. so i do need grapes from vines dont i ? or any other fuit

 
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Old 05-20-2013, 11:28 AM   #19
nitack
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Oct 2012
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Quote:
Originally Posted by Deadrasputin
I am going to add half a cup of the homemade wine yeast to two cups of grape juice in a mason jar. Seal the lid and refrigerate for 48 hours. This will kill the hitchhikers
....

What could go wrong?.

Anybody see any flaws with this plan before I kick the experiment off?
Yes! Refrigeration DOES NOT kill bacteria. You will still have your hitchhikers.

 
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Old 05-28-2013, 06:12 PM   #20
Deadrasputin
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May 2013
Chico, California
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Fermentation has started.

I pitched the wild yeast into the must on Saturday the 25th. Fermentation started Sunday afternoon. So far it is too early to tell how it is going.

I read someplace that Hydrogen Peroxide can kill bacteria but not Yeast. Since that is something that can be purchased at most grocery and produce stores, I wonder if mixing a small amount in the wild yeast starter might be a better alternative to refrigeration. There is Hydrogen Peroxide already present in Honey so consumption of it in small quantities should not be a problem. Say 1 tablespoon to 2 cups wild yeast starter 20 minutes or so before pitching into the must. Perhaps something to try in the future.

 
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