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If you look back a handful of pages I asked a similar question. The first post here has my question and a good answer: https://www.homebrewtalk.com/showthread.php?t=101886&page=96 Basically, just as Microphobik said. I was able to isolate a lot of wild strains (on dextrose), but when I...

Thanks for the replies! I'm going to clear 1 gallon and compare. Thanks!

My BOMM (first mead!) is about 2 months old and turned out really well. I used honey from my own bee hives, which is super dark and has lots of pollen. I've racked it 3 times and cold crashed it once and it is not clearing at all. It seems like the only thing that has dropped out is the...

Thanks for the post and info. Yes, I was mostly interested in wild Brett strains initially, but also wanted an easy way to distinguish between Brett and Sacc since my initial collection plates just had antibiotic. No particular reason why I use chlor other than that's what I saw in the...

I did the experiment and plated yeast from the final fermented product. I got a good diversity of yeast based on bromocresol green and cycloheximide platings. I picked a few of the cyc+ colonies and grew them in some wort. Most didn't have much flavor/alcohol profile at all, but 2 were nice...

There was an interesting article in Science mag a few weeks back: http://www.ncbi.nlm.nih.gov/pubmed/25278607 The bottom line is that increasing extracellular K+ and pH increases alcohol tolerance. They supplemented the media with 48mM KCl and 2mM KOH.

Thanks for the info. Degassed about every 1.5-2 hours yesterday and couldn't believe the amount of C02 being produced. I guess that happens when the OG is 1.1!

Is a daily degassing enough? It seems like during the first few days of fermentation the mead could use quite a few degassings. Any thoughts or suggestions? I started a 3 gallon batch yesterday and have been fermenting at 68-70 F. I gave it a swirl 3 times in the past 3 hours and there is a...

Thank you guys. Exactly what I was looking for.

Has anyone had luck isolating wild yeast strains from honey? We started 2 bees colonies this summer and I was curious to see what might be the raw honey we harvested. I took 1 tbsp of raw honey and mixed it into a basic wort with a few old hops added in just because I had them...

We started 2 bee colonies this year and have harvested over 100lbs of honey thus far. It taste amazing and is super dark. Figured we had enough to eat and wanted to do something else with the honey and I found this thread. I'm an experienced beer maker and bottle most/all of my beer. My...

Just a bump. Anyone try this and have any input? Thanks.

I'm in NA - Utah. We live at about 8000 ft and most of my samplings have been in the mountains between 7-10,000 ft. Probably has something to do with what yeast I'm getting. I'm not sure about chx, but I use chlor plates (for bacterial work) that are 5-8 months old. Let us know what happens...

Huh, that's interesting. I putatively identify Sacc (and maybe others?) vs Brett first by collecting everything on an agar plate with either no drugs or just antibiotic to inhibit bacterial growth. Then I streak out individual colonies on a plate with cycloheximide and bromocresol green...

One of the 3 wild Brett I have growing just formed a pellicle. These are the yeast that formed this pellicle.

Hey Dinnerstick. The plates I use are not that much different than what you have. I use WLN (recipe here - http://www.condalab.com/pdf/1086.pdf) supplemented with 10 ug/ml chx (first few batches I used 20ug/ml and growth was a bit slower) and 25 ug/ml chlor. Maybe you want to step back the...

I've captured wild Sacc, but I've only been interested in Brett so I've never kept any strains or tested them out. Based on my wild collections, I seem to get more Sacc (and possibly other non-Bretts) when the temp is warmer outside. Not sure if there is a real correlation since I've only done...

I don't have any solid evidence to definitively answer your question, but I've been able to capture yeast as low as 35-40 F. I haven't tried anything lower. Let us know how things turn out.

dinnerstick - very neat. I'll have to give that a try some time. Another question for the thread: I finally got around to tasting the 3 wild brett fermentations that I have as gallon batches. They are 6 weeks old. One strain has super high attenuation and is very dry and has a strong...

dinnerstick - Where did you get your bugs for your wild cider? Just off the fruit? Cool to see Kloeckera apiculata.