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Questions tagged [wild-yeast]

Indigenous yeast harvested naturally, such as from open air or from skins of fruits and berries.

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Wine mash smells like moonshine after 7 days of fermentation, is that normal?

I am trying to make red wine for the first time, using grapes from my garden. I rinsed the grapes, crushed them and poured them into a 15 l bucket, ending up with about 6 l of mash. I placed a lid ...
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Store Bought Pasturized Cider Has "auto" Fermented, Safe To Drink?

I bought some pasteurized cider from a grocery store that was sourced from a local apple farm. The jug has been sitting in my refrigerator unopened since I got it. To my surprise, after a few weeks ...
Cole's user avatar
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Lactic acid vs alcoholic fermentation

I have been brewing fruit wine with wild yeast for some time now and one think that is really hard is determining the ABV of the wine. So there is my question, I have a certain mash with a known ...
Emílio Galera's user avatar
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1 answer
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Wild Ferment Cider never fermented

This is my second time doing 5 gallons of wild-fermented cider. Both years I used fresh pressed apples from a local orchard. Last year I had no problems. After two or three weeks at room temperature, ...
Scott Roser's user avatar
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1 answer
359 views

What abv can you get with wild yeast?

I've been doing research about making alcohol, and I can't find much involving how much alcohol wild yeast can produce before stopping. I'm just wanting to make pure alcohol and vinegar for chemistry ...
brewer567's user avatar
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1 answer
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Any good Wild Fermentation for beer and cider sites, forums, recipes, and or books for beginners

I have a few fields with different fruits from grapes to dragon fruits, and I am an amateur homebrewer and want to get into wild Fermentation for ciders, fruit wines and later for beer after I learn ...
Kralirious's user avatar
1 vote
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Dehydrating ginger bug

I was wondering whether it would be possible to dehydrate a ginger bug or the yeast part of it. The end goal is to be able to store it in powder form for longer periods of time. I am aware it can be ...
Horatiu Nicolae's user avatar
4 votes
2 answers
642 views

Still, un-bubbly cider after priming and left for 3 weeks at room temperature

This was the first time I primed my cider when bottling for carbonation. I exclusively wild ferment and press my own apples. I added what I think was enough sugar (ca. 120 g for 25 L), and bottles ...
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Cold crashing and priming for carbonation, does that work?

My wild fermented cider from freshly pressed apples has been on the carboy for almost one and a half months now. Cider is cloudy and there's still some very, VERY occasional airlock activity (once or ...
juansalix's user avatar
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1 answer
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Stuck fermentation on wild fermented cider?

I pressed about 40 L worth of apple juice 12 days ago. Sweet cider was put into a carboy and foamed heavily after 3 or 4 days for about a week with consitent airlock activity. In the past two days, ...
juansalix's user avatar
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Fermentation started right after air-locking, but stopped after a few hours

I have 30L of pressed apples. After getting the wild yeast started in one week, I put an air-lock on. This is how my carboy looked right after that operation: I used organic raw apple cider vinegar ...
juansalix's user avatar
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Mold or fermentation not touching the edge of the carboy

I pressed 35L of apples and the juice was pourred into a clean carboy with a muslin cloth on top, aiming to make wild cider. After 4 days of no action, this is the carboy at 16h in day 4: And 4 ...
juansalix's user avatar
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1 answer
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Pink (or salmon) colored colonies on foam in starter flask

I noticed several small pink colonies on the foam of a second stage starter that I made from recovered yeast (originally Gigayeast: GY 054) that was mixed with 25% glycerin and frozen. They were not ...
42-'s user avatar
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Measuring alcohol when using ginger bug

I have recently started to get my feet wet by making some ginger beers using a ginger bug to start the fermentation. I would like to know the alcohol content of my final product, but as the ginger ...
Jeppe's user avatar
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Could killer yeast affect my sourdough starter?

I've just pitched K1-V116 into a batch of rosehip wine. As I finished, thoughts of one kind of yeast led to another and I went to feed my sourdough starter - and stopped. K1-V1116 is a killer strain ...
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Are there levels of contamination in a beer or is it a case that it's either "contaminated" or "not contaminated"?

I am trying to understand the nature of contamination in beer. I find it difficult to imagine (considering there are wild yeasts and moulds and micro-organisms in the air - aren't there?) a scenario ...
byronyasgur's user avatar
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1 answer
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how do sour brewers manage their local wild yeast in the air?

Can anyone describe the general process you manage the levels of wild yeast in air? I'm thinking have a maltose solution exposed and measure the change in specific gravity of it over time while ...
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1 answer
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Alcohol tolerance of wild yeasts

Here's a question... I have made a cider with wild yeast (whatever was on those apples), and after fermenting it out, I used the same yeast to ferment a session mead (OG~1.060, FG~1.004, ABV~7.3%). It ...
Trigger's user avatar
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1 answer
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Temperature for wild-yeast fermented cider

I just bought 10 gallons of freshly pressed unpasteurized apple sweet cider. I am breaking it into two batches, planning to ferment one of them with french wine yeast and the second one will be ...
Trigger's user avatar
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12 votes
3 answers
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Brewing with Saccharomyces boulardii

I have a friend who studies some molecular aspects of probiotic yeasts, some wild ones and also the widespread in medications Saccharomyces boulardii (found in Florastor®, Floratil®, and other ...
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What is the ginger bug, actually?

Recipes for spontaneous (wild) ginger ale sometimes refer to the starter as the "ginger bug". What is the ginger bug? Is it just an ordinary lactobacillus; is it a type of yeast? Is it something that ...
Nick's user avatar
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5 votes
1 answer
392 views

Wild fermentation with improvised equipment, any advice?

First some background. I am in Indonesia for a bit, separated from my equipment and have had a chance to make the native fermented rice dish tape hitam (basically red rice wine without straining, ...
Chris Travers's user avatar
7 votes
1 answer
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Is my gummy wild yeast unusual?

As an experiment, I brewed a gallon-sized batch last weekend using some wild yeast I had captured. Fermentation looks to have proceeded pretty normally, except that the yeast has a somewhat strange ...
Curt Hagenlocher's user avatar
2 votes
1 answer
335 views

Premature fermentation of wine must. What to do?

I recently took delivery of a five gallon pail of white wine juice. Supposedly, the juice had been refrigerated on its trip from California and stored in a cool warehouse here in my home town. However,...
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3 votes
3 answers
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Transporting fermenting beer

I have 4 beers I need to transport (I'm moving), 3 of which are currently aging. One of them is currently on tap. I don't think I'll worry too much about it. The other three are wild ales, one is ...
PMV's user avatar
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3 votes
1 answer
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what yeast should I use to bottle condition my blackberry sour?

I brewed 2 batches of a blackberry sour in October 2010 that's nearly ready to bottle. 1 is with Roeselare, the 2nd is with lacto/pedio and both batches will be blended together after the new year. I'...
Brendan Gramer's user avatar
3 votes
3 answers
901 views

Wild yeast taking over?

I brewed a belgian triple last week. I was making a starter using white labs trapist yeast, but it didn't take off; must have been a bad vial. So, I picked up a packet of wyeast trapist yeast and ...
Bullet86's user avatar
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4 votes
2 answers
472 views

Does preboiling oak cubes kill the brettanomyces

I have a Flanders Brown ready to be kegged for aging, and I'm going at add some oak cubes for the flavor and oxygen and bugs. I've heard it's a good idea to boil the cubes first, but I feel like that ...
PMV's user avatar
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10 votes
4 answers
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Will a carboy's narrow opening hinder or prevent successful wild fermentation?

I'm considering trying to brew a simple lambic, which requires some open-air time for wild fermentation and souring of the wort prior to pitching yeast. I'm wondering if I could use a carboy as the ...
STW's user avatar
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7 votes
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How long for a pellicle to drop when brewing lambic?

I made a saison earlier this summer. After primary fermentation was complete I took 3 gallons of it and added Wyeast Roeselare Blend. Two months later I added cherries and pecan chips. It formed a ...
Matt Utley's user avatar
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15 votes
3 answers
6k views

What's the best method to catch a strain of wild yeast for homebrewing?

I'm interested in learning about brewing using wild yeast, but I wonder what is the best method to catch a strain that would produce good results in homebrewing. And of course how to ensure that it ...
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3 votes
2 answers
480 views

Capturing wild yeasts?

Has anyone done any experiments trying to capture wild yeasts around their home/property and ferment with them? Any tips, methods, ideas, etc. would be appreciated.
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