wild yeast 2

[blanikdog]

I've currently doing a millet ferment and have been working along with tater on it - even though we have the Pacific ocean between us - and after the cooking/conversion I placed some of the mash alongside my bee hives to see if I can get some ferment going with wild yeasts. I just checked it and bugger me, it's fermenting like fury. I'll keep feding it along and eventually use it in a millet wash.

What can anyone else who has done this got to add?

blanik

[Tater]

Ive used wild yeast but never have tried to save it .

[Ayay]

Blanikdog, where do the bees come in the picture? Do they carry wild yeasts?

[blanikdog]

Blanikdog, where do the bees come in the picture? Do they carry wild yeasts?

That was the theory, ayay. I like to think it was the bees hard work, but it may well have been from the millet, although I would have thought that the cooking would have taken care of that.

blanik

[blind drunk]

some say yeast spores are everywhere, suspended and dormant, waiting for a place to eat. They liked your millet and got busy.

[Tater]

Old timers would say around here long on grain mashes as dogwoods was in bloom ya didnt need store bought yeast so I always figured that meant when pollen was at its peak so was wild yeast. Grapes and other fruit It must be on skins as easy as it is to get a ferment with them . Ive had grapes start fermenting on wild yeast while I was away from wash a short while.

[pro65]

The book I am reading by Jess Carr( The second oldest profession Moon shining in America ), has some info on wild yeast. It states that in the late 1800's moonshiners would mix water and honey together, and put it in a crock and take it into the woods and put the crock up high on a rock so animals could not get to it and just leave it their so it was completely exposed to the elements.

This exposure to the elements allowed the yeast enzymes of the air to combine with the honey mixture and grow to a purity that would make his yeast and moonshine superior to all others.

[blind drunk]

That's how they make some Belgian beer. I read about one brand of beer that's been making it the same attic for a really long time (not sure how long exactly). They would leave the wort in the attic and let the wild yeast get at it. I guess eventually the place is so full of specific spores that a purity of strain could form, allowing for some reliable outcome, but still with some wildness.

[stillborn]

That's how they make some Belgian beer. I read about one brand of beer that's been making it the same attic for a really long time (not sure how long exactly). They would leave the wort in the attic and let the wild yeast get at it. I guess eventually the place is so full of specific spores that a purity of strain could form, allowing for some reliable outcome, but still with some wildness.

You're probably thinking of a lambic, but Flanders reds also often use wild yeasts.

I have a few years of brewing experience, but nothing yet in distillation, but I would think that wild yeasts would be very interesting in a distilled product. I don't know about whiskey so much but brandys seem like they would benefit from some 'funk' that wild yeasts impart. I definitely want to do some experimenting with wild yeast in my ciders. We'll see if I can get some distilled at a later date. Gotta build a still first

[Dnderhead]

They also use a lot of wiled yeast in rum, then when they have the flavor profile they want they save /propagate it

[chrisl]

I have a sourdough starter that I have been feeding for 8 years now. It does date back to be about 14 years old. I caught the wild yeast when I was living in Alaska. I used it for bread for years, Then I started to travel, so I just dried it up, and put it away. I reactivated it when I moved to California 8 years ago. It will foam over the top off a mason jar when I feed it to proof for bread. I am going to try it in a simple wash to see how it does. Very nice sour smell and a thick layer of hooch on the top. Chris

[blind drunk]

I am going to try it in a simple wash to see how it does.

How are you planning to do this chrisl? Just pitch some starter right into the wash?

As an aside - I used a flour paste last week to fix a leak and left the small plastic container with the left over paste out for a couple of days. When I went back to the shed, it was puffed up. I then added more water and flour and now I have another starter, the "shed starter." I can't tell you how many times I deliberately tried to accomplish this but have failed each time. Now, spontaneously, it happened. It's a beautiful thing, this yeast. After all these years working with it, it still amazes me.

[chrisl]

I am going to try uncle remus rice wash. Just pitch my starter, and see what happens? Chris

[farmerdfw]

Last week I ran a 12.5 gal run then 2 days later ran one more at the end of the night after cooking it dropped to 110f so I thought I would pitch in the morning it was still 100 at lunch I came home to a fully working batch, but it smelled bad not the sweet smell of the w-d yeast of the batch 1 foot for the other so does wild yeast take over that fast. Also after I saw the start I pitcted the w-d yeast with no chang in smell or capping

[Cardinal]

I will try wild yeast on my upcoming all-grape wash then. (first wash ever BTW) I was going for fresh baker's yeast, but I'll try and see what nature brings.

[Dnderhead]

the wite powder on grapes/plumbs etc is yeast. so do not wash it off.

[Usge]

My only experience trying to use wild yeast was...it just didn't get started well enough...and it smelled very sour compared to using distillers yeast. I ended up tossing in distillers yeast to keep it from sitting too long, and it sweetened it right up.

[blind drunk]

I ended up tossing in distillers yeast to keep it from sitting too long, and it sweetened it right up

Did any of the original yeast/bacteria profile come through in the end product? Cheers, bd.

[Usge]

bd,
If so, I really can't tell. It was first time I tried letting it set off by itself. Like I said, it smelled pretty sour till I put the WD in it. After that, it smelled like every other WD yeast mash I've done...not that there aren't slight variations in those.

[northcountry]

Before starting my wine making a few months ago, I visited an old timer that is well known for is wine making. He has made wine all his life with only wild yeast. Sampled a number and he gave me a few bottles. All very tastey. I have since only used the ec 1118 just to be on the safe side (being a noobie), but will try the wild down the road.

[Slow & Steady]

I use the wild yeast that comes from my apples to make my apple brandy. Never the less, I still pitch yeast for my whiskey, scotch, rum and neutrals.

S&S

[Tater]

bump

[snookfinken]

Is yeast a regional thing? I live in Florida so I was wondering if this area is prone to wild yeast or is it farther up north? Just wondering

[Dnderhead]

yeast is all over no mater where you go well maybe not on the south pole if it is you would have to thaw it out first anyway.
the type of yeast is hit or miss if you go to a astablished vinyard your more likly to have a better chance of gitting "good" yeast.

[Usge]

I can say this, the window above a backalley whorehouse in a big city is not a good place for wild yeast.

edit: But in all seriousness...if you happen to live in an asphalt jungle, full of cars, buses, trash, etc., it's probably best not to attempt a wild yeast starter from open air.
Try to find a park, garden, or...you can try building a starter from scratch using fruit/grains, etc.

[ScottishBoy]

I can say this, the window above a backalley whorehouse in a big city is not a good place for wild yeast.

...unless you are making Fromunda cheese....

[snookfinken]

I can say this, the window above a backalley whorehouse in a big city is not a good place for wild yeast.

edit: But in all seriousness...if you happen to live in an asphalt jungle, full of cars, buses, trash, etc., it's probably best not to attempt a wild yeast starter from open air.
Try to find a park, garden, or...you can try building a starter from scratch using fruit/grains, etc.

Yea I live in the country in south florida. A neighbor has a farm like a block down the road and we have several orange trees on our land. I guess the biggest problem is in the spring and summer its just to hot. I would just assume that the yeast would not ferment or die. In the fall and winter its spotty as people that live in florida know. One day it could be in the 40s and 50s and the next day in the 70s or 80s or even low 90s.

I also have a question on what temperature do yeast die? and do they die from being too cold or just too hot?. The temp keeps me from doing UJSSM cuz i don't want that smell in the house but would really like to do it because i just got a keg and will soon be stilling with the big boys haha. All kidding aside, any input would be great. Maybe you all have some tips and tricks you guys do.

Thanks again,
Snook

[Dnderhead]

yeast grows optimally around 30-35 degrees Celsius.(85-95f) If
you get much above 40 (104f)it won't grow at all. Below 30 c (85f)its grow slows
down dramatically and when you get below about 10 (50f)it really doesn't
grow much at all. this has more to do with enzyme activity more than the yeast.
these mite not be the best for your ferments as at the extremes yeast produce
esters that mite/mite not be wanted in your wash/mash.most yeast produce less esters at lower temps..
somewhere around 49c (120f) yeast start to die, at 60c (140f) all die.

so a conclusion.(if you could control the temps.)
pitch yeast at 30-35c (85-95f) this is where the yeast reproduce the best
then lower the temps. to 23-27c ( 73-80f) this is where most yeast produce less esters.

there are exceptions to this like doing rum (example)in this case you want the esters as they add to the flavor of such.
so fermenting at the "high end" is beneficial.
some times you mite want to ferment at lower temps.closer to 10c (50f) like doing a vodka (example).

if you have high temperature ferments it is best to add "sugars" and nutrients in steps, this will limit yeast activity
thus lowering fermenter temperature.

[snookfinken]

Well I'm into whiskey and I think even with these hot weather conditions I can probably keep the wash around 90 degrees maybe alil lower.

Thanks for the info. Much appreciated,

Snook

[appalachian roots]

yeast are everywhere not just in the north or south. And the big city ones are just the same as the country ones. They are just slightly different strains (reason why sourdough from San Francisco tastes different than sourdough out east). That being said you can get wild yeasts easy. by either

1. Half a cup of wheat flour, half a cup of water. mix and let sit open on a window sill. Once you see bubbles you've caught your wild yeast. 1-2 wks later take half of the water flour mixture out, add 1/4 cup water and 1/4 cup wheat flour then put into the fridge. do this every week or so.

2. equal parts corn syrup and water. same deal.

I personally would stick with the flour/ water. After all you can use your starter for bread. My .02 cents anyways.

Also heat kills, cold makes them dormant. we grow our yeasts/fungi in the lab at 30C as a standard, thats about where they seem to be the most happy. I set mine in the basement near my water heater. works real well.