No yeast mash

Little or nothing to do with distillation.

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Re: No yeast mash

Postby OlympicMtDoo » Thu Feb 23, 2012 10:18 am

Thanks dnderhead also, the wild yeast must be floating around about every where? I'm at least going to try malting some corn, come spring that is, all I could do is rot it right now here in mossback country.
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Re: No yeast mash

Postby rubber duck » Fri Feb 24, 2012 7:53 pm

I've had good luck with juniper berries. Unfortunately everything I've captured from them had a significant drift in the flavor profile after 4 or 5 generations.

The good part is that they are easy.
Ideas are like rabbits. You get a couple and learn how to handle them, and pretty soon you have a dozen. John Steinbeck
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Re: No yeast mash

Postby Fastill » Fri Feb 24, 2012 8:07 pm

OlympicMtDoo wrote:Thanks dnderhead also, the wild yeast must be floating around about every where? I'm at least going to try malting some corn, come spring that is, all I could do is rot it right now here in mossback country.

The malted corn mashes I have done have all taken off without adding yeast, just don't boil after you add home malted corn. I have also added yeast anyway, even if they were going very strong, because I was afraid the wild yeast would quit before the mash was done and bacteria might take over.
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Re: No yeast mash

Postby OlympicMtDoo » Mon Feb 27, 2012 9:00 am

Thanks all, and thanks faststill, come spring I'm going to have a roll at it.
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Re: No yeast mash

Postby Dnderhead » Mon Feb 27, 2012 7:54 pm

"I was afraid the wild yeast would quit before the mash was done "
it can ,that is where sour mashing came in..
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Re: No yeast mash

Postby likkerfirst » Mon Feb 27, 2012 8:00 pm

Im up north and i make roughly 60 gallons of hard cider a year. I get the cider put in my barrel from the mill (unpasturized or uv pasturized) put it in my basement add my brown and white sugar and throw the airlock on. in a day or two she is bubbleing away. It takes a while to ferment (45days) but the taste is better than any cider ive drank with champagne yeast or wine yeast. This is the way my grandad and dad did it. The yeast is on the apples. Im thinking of sucking up some of the lees from the bottom of the barrel and use it in a usjm. Oh, the cider finishes 12-15%
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Re: No yeast mash

Postby OlympicMtDoo » Tue Feb 28, 2012 8:56 am

Damn likkerfirst, that sounds good, you got a recipe, I'd like to try that?
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Re: No yeast mash

Postby Dnderhead » Tue Feb 28, 2012 10:29 am

"the cider finishes 12-15%"
thats good but all should not expect that.
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Re: No yeast mash

Postby retlaw » Tue Feb 28, 2012 11:29 am

likkerfirst wrote:Im up north and i make roughly 60 gallons of hard cider a year. I get the cider put in my barrel from the mill (unpasturized or uv pasturized) put it in my basement add my brown and white sugar and throw the airlock on. in a day or two she is bubbleing away. It takes a while to ferment (45days) but the taste is better than any cider ive drank with champagne yeast or wine yeast. This is the way my grandad and dad did it. The yeast is on the apples. Im thinking of sucking up some of the lees from the bottom of the barrel and use it in a usjm. Oh, the cider finishes 12-15%


please, please and pretty please share that wonderful sounding recipe likkerfirst,
i have access to a large organic apple orchard and i am making a press,
the wife loves her cider,

once i picked apples that froze which created a brown circle around the core where the seeds are and they where no good for eating, so i juiced them and heated the juice up on the stove,
with adding nothing at all to the heated juice it made a wonderful tasting hot wine/cider drink,
very surprised of the complex-ed flavour from nothing but straight apples,
you could taste the alcohol in it,
so the frost started the process of turning the sugars and wild yeast to ferment,

do you use apples that were frozen first?
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Re: No yeast mash

Postby likkerfirst » Tue Feb 28, 2012 1:45 pm

The recipe is quite simple actually. once I bribe a few buddies to help me get the barrel down the bilco stairs I use 1lb of sugar per gallon mixed in a stainless bucket a little at a time ( i dont heat it just stir it real well). I use 50%white 25% dark brown and 25% light brown. I have added raisins in the past but didnt this year. (raisins should be preservative free!) Where I get the cider from the guy uses organic apples so they dont get sprayed with pesticides therefore they dont have to be washed before he presses them. He has a mix of apples he uses for his cider, ill ask him what they are. Oh last year and this year I ended up with 15% on my vinometer, my buddie who does this as well has had 12-15 for the past 6 or 7 years. The stuff my family made we never tested it but was the same as what im doing now taste wise. This doesnt really end up with a real dry wine flavor like the ones ive tasted with champagne yeast, still has a "cider" taste to it.
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Re: No yeast mash

Postby OlympicMtDoo » Wed Feb 29, 2012 8:24 am

Thanks likkerfirst, I am damn sure going to try a batch of that stuff this fall :thumbup: :thumbup:
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Re: No yeast mash

Postby islandrunner » Wed Feb 29, 2012 4:36 pm

OlympicMtDoo wrote:Hey guys, didn't know where to post this subject so I'll try here. I have been reading, mostly off site about mashing without any yeast at all like the old timers, and there is probably plenty of info on HD on the subject but I have looked all over and not found much. I'm talking about using nothing but malted corn to do a fermint, no yeast. Can anyone point me in the right direction for more info??? thanks OMD

I know sweet feed will work without yeast, I put water in it to see what the pelots would do and forgot about it and it was working.
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Re: No yeast mash

Postby retlaw » Wed Feb 29, 2012 5:01 pm

OlympicMtDoo wrote:Thanks likkerfirst, I am damn sure going to try a batch of that stuff this fall :thumbup: :thumbup:



me to, :thumbup:
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