Wickerhamomyces anomalus

[Tammuz]

I was curious if anyone has tried to co pitch this in their ferment. I've been thinking about adding it around 36 hours into the ferment of a rum wash.

[bilgriss]

I have not, but it does seem it could be useful in a blend, particularly if you leave ferments sitting around in areas that are exposed to fungus or have had issues in the past.

Here are some notes relative to a beer: https://www.themadfermentationist.com/2 ... a-and.html
and another study relative to winemaking: https://www.mdpi.com/2311-5637/4/3/68

[Tammuz]

I have not, but it does seem it could be useful in a blend, particularly if you leave ferments sitting around in areas that are exposed to fungus or have had issues in the past.

Here are some notes relative to a beer: https://www.themadfermentationist.com/2 ... a-and.html
and another study relative to winemaking: https://www.mdpi.com/2311-5637/4/3/68

I'm looking at producing more fragrances and β-Damascone . Not worried about the need to fight fungus.

[Bolverk]

Have you found a source for it?

[Tammuz]

Looking at different varieties to see what they are throwing off. Strain y3 and d 1-4 look interesting. I know nothing about baijiu but they use these in there fermentation.