wild yeast fermentation

[desahih]

hello all,
since i only have access to baker's yeast i wanted to try a wild yeast ferment.
i made a sugar water with sg 1.07 and put 3 handful of dry dates and kept temperature at 28 C.
waited 2 days and nothing was fermenting, then added an apple as i though those dry dates might be boiled and their yeast is dead.after adding the apple the wash started fermenting and the dates and apple was floating and a foam formed on top.(smells like wine)
kept stirring twice a day so the yeast multiplies and stopped stirring (after 9 days) once the foam has stopped but the fruits are still floating.
now the problem, i wanted to test my wash with a hydrometer so i took a sample and measured it,but it was nothing close to 1.00 it was about 1.06 if not 1.07.
so i went crazy and added some bakers yeast hoping it will ferment, and now i can't even smell it for 2 seconds it is so off-smell.
any suggestions or tips for my next wild yeast fermentation attempt?and what should i do with this wash.
regards,

[still_stirrin]

What is the “off smell”?

You could have a bucket of vinegar there. Or, vomit. Describe how it smells...with an example of a similar smell.

Also, what does the top of the fermenter look like? Is it foamy, or furry?

As for “the next time”...pitch the bread yeast. Rehydrate it properly and pitch it into your aerated wash. Oh, and be sure to use proper nutrients in a sugar wash. Sugar alone doesn’t have enough naturally to feed the budding yeast.

For a guidance, go to the Tried & True recipe forum and follow one of the sugar wash recipes there. You’ll have better luck than your “hope it works” attempts.
ss

[desahih]

It does smell like vomit after putting bakers yeast

[Expat]

Vomit smell is a butyric infection. This is most likely a the result of all that stirring. It didn't come from the baker's yeast though.

Anytime you don't have a strong yeast colony you run the risk of something else taking hold. The more you touch it, the higher the risk.

[Saltbush Bill]

kept stirring twice a day so the yeast multiplies and stopped stirring (after 9 days) once the foam has stopped but the fruits are still floating.

For future reference , you do NOT need to stir a wash everyday to get the yeast to multiply. The wash should be aerated before or just after pitching the yeast and then LEFT ALONE...... sit on your hands.

[desahih]

Thank you for your support

[dukethebeagle120]

hello all,
since i only have access to baker's yeast i wanted to try a wild yeast ferment.
i made a sugar water with sg 1.07 and put 3 handful of dry dates and kept temperature at 28 C.
waited 2 days and nothing was fermenting, then added an apple as i though those dry dates might be boiled and their yeast is dead.after adding the apple the wash started fermenting and the dates and apple was floating and a foam formed on top.(smells like wine)
kept stirring twice a day so the yeast multiplies and stopped stirring (after 9 days) once the foam has stopped but the fruits are still floating.
now the problem, i wanted to test my wash with a hydrometer so i took a sample and measured it,but it was nothing close to 1.00 it was about 1.06 if not 1.07.
so i went crazy and added some bakers yeast hoping it will ferment, and now i can't even smell it for 2 seconds it is so off-smell.
any suggestions or tips for my next wild yeast fermentation attempt?and what should i do with this wash.
regards,

Not commenting on your post
If you want wild yeast fermention make a starter
I use a sourdough starter
Google how to make a homemade starter
I make whiskey always this way
Never go over 5% abv(5.5) or you risk not fermenting dry
Ends with a very sour beer
If your interested I can guide you along

[desahih]

hello all,
since i only have access to baker's yeast i wanted to try a wild yeast ferment.
i made a sugar water with sg 1.07 and put 3 handful of dry dates and kept temperature at 28 C.
waited 2 days and nothing was fermenting, then added an apple as i though those dry dates might be boiled and their yeast is dead.after adding the apple the wash started fermenting and the dates and apple was floating and a foam formed on top.(smells like wine)
kept stirring twice a day so the yeast multiplies and stopped stirring (after 9 days) once the foam has stopped but the fruits are still floating.
now the problem, i wanted to test my wash with a hydrometer so i took a sample and measured it,but it was nothing close to 1.00 it was about 1.06 if not 1.07.
so i went crazy and added some bakers yeast hoping it will ferment, and now i can't even smell it for 2 seconds it is so off-smell.
any suggestions or tips for my next wild yeast fermentation attempt?and what should i do with this wash.
regards,

Not commenting on your post
If you want wild yeast fermention make a starter
I use a sourdough starter
Google how to make a homemade starter
I make whiskey always this way
Never go over 5% abv(5.5) or you risk not fermenting dry
Ends with a very sour beer
If your interested I can guide you along

Oh yea im interested i tried making a sourdough starter with grapes but did not ferment completely as i was expected im so interested in fermenting with wild yeast...more natural i think results in a more clean product

[desahih]

Would appreciate your help