Using vineyard grape yeast bloom?

[luther-blissett]

Hey, in a lot of articles it mentions how over many years vineyards get their own yeast floating around which is supposed to be good quality. Would it then be a good idea to use the bloom from vineyard grapes to get your own wine yeast going?

[bellybuster]

Only 1 way to find out.
When I do cider I use the yeast naturally found on the skin of the apples.

[luther-blissett]

Thats what I was thinking, going to try it, thanks

[bellybuster]

Curious, how do you plan on cultivating the yeast? Or are you just going to toss in unwashed grapes and hope for the best?

[luther-blissett]

With some plums in the past I just scraped off the yeast bloom with a knife but I see its a very thin layer on the grapes. So Ive just cut open some grapes and put them in a solution of watered down grape juice with no preservatives and a little sugar. Theres probably more scientific ways but its worked before with plums so I think its good enough.

[bellybuster]

There are inexpensive yeast culturing kits on fleabay, I have one and they give you everything you need.
If you find the yeast to be pleasant you can then look into storing by freezing in glycerin.

I typed this while you were answering. Your method should work well too.
Would love to hear the results

[Prairiepiss]

There are many theorys on this. And opinions. And if I'm not mistaken some of the vineyards are selling yeast cultures from their vineyards. So its possible to get your hands on some.

Some things I would think about. Those yeasts have evolved in that area. So they are conditioned for that environment. So if you are in that area with much the same environment. I would be better. Then if say you lived on the east coast and got one from the west coast. It could have an effect. Not saying it will saying it could.

There are wild yeasts all around us. So if you are trying to rely on something brought in on fruit. That yeast will have to contend with the natural yeast already in your fermenting environment. How will you ever really know which one prevailed?

And there is many thoughts on if the white stuff on the outside of grapes and fruit is actually yeast. Since wild yeast are everywhere around us. From the reading I've done recently on the subject. I truly question the thinking that the white stuff on the fruit is actually yeast. And not just theorys of the old.

[luther-blissett]

bellybuster: yeah in the past I read a bit about making slants using agar etc but I always preferred just doing it as simply and cheaply as possible.

Prairiepiss: I am in the exact same environment and climate as the vineyards, though the yeast from the beer/mash I've made in the past could be floating around yes, so I will never know I guess, but I'm trying to give the yeast on the grapes if it is truly yeast the best chance possible.

It could be that the bloom is not yeast at all yes, I have not read much about it. Though one time when I was making wine when I scraped off the bloom from some plums and put it in the wine the next day I saw bubbles and it was definitely active. It could have been a whole range of other things, but at the time I assumed it was the bloom from the plums which had yeast in. Though it makes sense to me if it is yeast thats in the bloom, as they like nutrients and sugar etc.