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Count me in!

That looks absolutely fantastic. I wish I'd taken pictures when I stepped up to a full batch of mead now.

yeah, you're right. I just had problems here in Calgary if the temp went above 2°C to 3°C (35°F to 37°F). :mug:

it's actually easier to get a culture of yeast growing when the temperature outside is around +2°C for about two weeks straight. Much more then that and it becomes too much of a breeding ground for mold (At least, that's what happened to me)

Update: Sorry it's been so long since I posted here last, but my wild yeast mead turned out excellent (I didn't step up the yeast in the sample, and it took a year and a half to grow to proper mass and ferment the test batch) It's not as strong as the champagne yeast that I normally use...

Cool. Thanks. :mug:

Ooooo! take Video! :rockin:

I like my carbonated mead. What I don't like is after I prime it, and bottle it for about a month or so, I get a thin, yeastcake-like substance at the bottom of the bottles, which over all affects the clairity of the mead after it's been opened. Doesn't really have any effect on the taste...

I absolutely LOVE your labels! :D and your goblet is rather epic too! This sounds like an absolute BLAST to make, and I think I'll try something similar now that Cherry Season is here!

I think that once my first batch of wild yeast mead has finished brewing, I'm going to split the yeast cake, and keep half as a 'House Yeast' and the other half I shall endevor to make into Turbo Yeast. :) I'll keep everyone posted on the results, but this sounds like a project that might take...

That sounds perfect! I'll definetly look into it in the fall! Thanks! :rockin:

The thought occured to me while I was watching my wild yeast bubble away this morning: Would it be possible, to selectively breed a strain of yeast that's high-alcohol tolerent, and able to process the required amount a sugar in say, a couple of days, Simply by reusing yeast cakes with more...

I'm not a big fan of energizers and nutrient addins. I usually just add a cup of super-steeped orange pekoe tea (tetley tea that's been steaping for like, fifteen to twenty minutes with two teabags per mug) to the wort while the honey is disolving in it. When all is said and done, it doesn't...

I'm using the wild yeast I captured back in April (Thanks to this forum, which explained how to do it) in a batch of mead to see how it turns out. I'm so excited! Unfortunetly, mead takes a long time to ferment, so it might be September before I get the results. :(

wow, I never heard of the yeast wranglers, but it sounds like what I've been looking for. Unfortunetly, During the summer months, I'm working for a landscaping company, and eight at night is usually when I go to bed, because I'm up at 4:30 am. Thanks for pointing them out though, I'll definetly...

What Ho! Semi-Newbie brewer here, hailing from Calgary, Alberta Canada. I primarly specialize in Mead and the various derivitives (Melomel, etc). I'm 25 and I've been dabbling with homebrewing for about 2 years. I've been haunting this forum on and off since late March to Early April, when...