Reviving 20-y/o yeast! Wowzer!

[Johntodd]

Hi!
I just stumbled upon a find. I found 20 packets of Montrachet yeast from about 1994 in my Dad's old barn.

I know it's a very loooooooooong shot, but I just have to try.

I need all the advice I can get. I'm willing to nursemaid these to get them restarted. Temp control, special additions, sugar levels, pH adjustments, and so on.

Any nutes or energizer I add will have to be home made. No discretionary funds at this time.

OK, Masters of the Ferment, how can I maximize my chances of growing a starter with this? I'd get it going and then preserve part of it for the future.

Thanks!
-Johntodd

 

[Mike_kever_kombi]

IF there is even any yeast alive after the sub par storage, you will want to make sure you do not stress them any further. Start with a wort with an OG of around 1.020, and step up.

I would also try to do as many seperate batches as you can, there could have been mutations from satchet to satchet depending on moisture, humidity, temperature etc.

Good luck

 

[SmokeyMcBong]

Awesome, I hope it works out for you. I'm super curious to know if it does.

 

[Johntodd]

Cool!

I suck at hydrometer stuff. There must be a recipe for making an 1.020 growth medium. Its' just sugar and water.

How do I calc how much sugar to add to one quart of water to get OG 1.020?

 

[ericbw]

1.77 oz of DME should get you 1.020.

I really doubt there is any mutation in the yeast. That happens in reproduction over generations. This yeast has been asleep for 20 years.

I'm willing to bet that you make a starter and pitch the yeast, and it cranks right up.

 

[Johntodd]

Do they "sleep" or do they die and resurrect?

If sleeping, they would need fuel, which they would have exhausted.

If dying, then "praiseallujah" for bringing them back from the void.

I have no DME. I can only do sugar for the SG stuff.

Thanks!

 

[fantomlord]

5% by weight...so 50 g per 1000 mL should get you right around 1.020. Montrachet is wine yeast--would you really want to use DME? I don't make wine, so I don't know what you would use for a starter.

my other question...why bother? Montrachet is readily available, right? or is this just more for the cool factor since you found it in your dad's barn?

 

[eatmorefrogs]

That yeast is almost old enough to drink itself.

 

[Johntodd]

It's the cool factor, and because my Dad was an exceptional Human Being.

 

[IslandLizard]

Once you wake them up, what is your plan for the next step?

 

[Johntodd]

Once you wake them up, what is your plan for the next step?

I have space and time to grow them out into larger batches and then freeze them.

So, in the end, I'll be using them to make drinkables, while also maintaining an inventory of them.

I'll have to do more research about preservation/freezing to finalize a plan. But I've read through literature on that, and I can do it.

 

[chawn]

Good luck! I agree with your original post that reviving the yeast is a long shot. I would rehydrate the yeast first and use a small amount of sugar to see if there's any reaction.
1. Put 1 cup of warm (95-105F, 35-40C) boiled water into a sanitized jar and stir in the yeast. Cover with Saran Wrap and wait 15 minutes.*
2. "Proof" the yeast by adding one teaspoon of extract or sugar that has been boiled in a small amount of water. Allow the sugar solution to cool before adding it to the jar.
3. Cover and place in a warm area out of direct sunlight.
4. After 30 minutes or so the yeast should be visibly churning and/or foaming, and is ready to pitch.*

 

[IslandLizard]

I have space and time to grow them out into larger batches and then freeze them.

So, in the end, I'll be using them to make drinkables, while also maintaining an inventory of them.

I'll have to do more research about preservation/freezing to finalize a plan. But I've read through literature on that, and I can do it.

Although they've probably survived those brutal 20 years in dry condition, once they've become liquid their demise is more certain, and don't have time on their hand or in their favor.

Freezing needs to be done a certain way and even then, they need to be revived and regrown every year or so.

In that light, best would be to use that starter ASAP and make something nice out of it.
Your Sleeping Beauties deserve it and will show their appreciation by rewarding you with a beverage suitable for gods.

 

[SmokeyMcBong]

if it were me, id make the starter outta juice. maybe white grape or something along those lines. I don't know if wine yeast can even eat dme? and I'm not sure I'd wanna use sugar, for really no reason.

 

[ericbw]

My bad, I forgot it was wine yeast. Use juice.

 

[z-bob]

I used some EC-1118 from 15 or more years ago recently, to make a gallon of high-gravity cider. I rehydrated it in warm distilled water and then pitched it right away. It lagged about 8 hours, then took off like a rocket -- and the 2nd day it foamed out the top of the airlock.

 

[ericbw]

Yeah, this is freeze dried yeast meant for storage. I think yeast viability is underestimated.

 

[lawlslawls]

I have space and time to grow them out into larger batches and then freeze them.

So, in the end, I'll be using them to make drinkables, while also maintaining an inventory of them.

I'll have to do more research about preservation/freezing to finalize a plan. But I've read through literature on that, and I can do it.

this is a really cool way to honor your dad. when I die, I would like to think that my son's making people happy with my yeast