Pith
Well-Known Member
Has anybody captured any wild yeasts (perhaps S. ellipsoideus) that are capable of fermenting high gravity musts/worts while still producing a decent drink?
I ask because I recently put my wild yeast farm into a potentially 11% cider must and it didn't do anything. I had previously managed to ferment a 8/9 percent cider, though I think that may be the upper limits of its capability.
I ask because I recently put my wild yeast farm into a potentially 11% cider must and it didn't do anything. I had previously managed to ferment a 8/9 percent cider, though I think that may be the upper limits of its capability.
