6
votes
Brewing with Saccharomyces boulardii
I have ordered some Saccharomyces boulardii and plan to do a test brew this weekend. Going to do 5l/1gallon brew with only pale malt ~1040 OG. Will add a small amount of Perle or saaz depending what ...
- 7,018
5
votes
Still, un-bubbly cider after priming and left for 3 weeks at room temperature
Sound like its just not done yet. Wild yeast will work slower than some purer strains will work. If there is pressure under the cap when you open it then there is some activity going. Of course, if ...
- 36.2k
4
votes
Accepted
Are there levels of contamination in a beer or is it a case that it's either "contaminated" or "not contaminated"?
First, technically all beer is contaminated, since you pitch yeast. And yes, I'd say pretty much all homebrew (and even commercial beer) is contaminated to some extent. The type and severity of ...
- 33.4k
3
votes
Store Bought Pasturized Cider Has "auto" Fermented, Safe To Drink?
More than likely- it's safe to drink. Pasteurization is really difficult to get right, especially for smaller farms.
You can of course leave it to ferment- and it clearly will continue to do so even ...
- 1,773
3
votes
Brewing with Saccharomyces boulardii
At this point, I have made many one gallon batches of beer, cider and mead using S.Boulardii as my yeast. Cider is by far the easiest. Simply empty a capsule of Florastor or Boulardii Max into a jug ...
3
votes
Accepted
Brewing with Saccharomyces boulardii
I have some experience brewing with s. boulardii. I started by making a mead with it, one gallon at a time. I found fermentation was starting very slowly at first and I was concerned that contaminent ...
2
votes
What is the ginger bug, actually?
Ginger Bugs can provide very sharp amounts of ginger flavor depending on the quality and quantity of ginger used in the ginger bug. It is a fun, easy, inexpensive and surprisingly versatile ferment ...
- 21
2
votes
Mold or fermentation not touching the edge of the carboy
Your Mold or fermentation is not touching the edge of the carboy due I would imagine to the dished bottom or side form of the carboy, which is forming the interesting looking krausen. Looks like yeast ...
- 7,018
2
votes
Pink (or salmon) colored colonies on foam in starter flask
I suspect that the source of the infection was glycerin I used, since I perhaps erroneously assumed it should be sterile from a previously unopened container. I found citations that Sporobolomyces in ...
- 257
2
votes
Accepted
Measuring alcohol when using ginger bug
If you have a beginning gravity and an end gravity, it's pretty easy to figure an approximate ABV for your beverage.
The only way to definitively tell how much alcohol is in a solution is to run it ...
- 3,012
2
votes
Accepted
Fermentation started right after air-locking, but stopped after a few hours
Get that vinegar out of there. Your entire batch could turn to vinegar, as it is obviously not a good sanitizer for acetobacter vinegar-producing bacteria! I use vodka in mine, and Everclear would ...
- 3,417
2
votes
Accepted
Cold crashing and priming for carbonation, does that work?
There are two steps needed here:
Ensure complete fermentation
Reduce the amount of yeast in suspension.
If you are concerned that the fermentation is not complete, you could raise the temperature of ...
- 2,060
2
votes
Lactic acid vs alcoholic fermentation
The short answer to "can I determine the exact concentration of alcohol factoring in the lactic acid produced from only the change in concentration of sugar" is no you can't. That said it ...
- 181
2
votes
Wild Ferment Cider never fermented
Obviously first thing is to monitor the gravity as Robert mentioned in his comment. If you don't check the gravity regularly there is no way to know if the fermentation is going. Obviously bubbles are ...
- 398
2
votes
Still, un-bubbly cider after priming and left for 3 weeks at room temperature
It just needs more time. Give it about 6 weeks, that should help. Carbonation can take longer than you might have heard, and longer than you might think.
Keep it warm, don't chill it until you are ...
- 3,417
2
votes
Are there levels of contamination in a beer or is it a case that it's either "contaminated" or "not contaminated"?
YES.
All biological contamination (infection) take time to do their thing. So yes there are levels of contamination. Acetobacter for example, can be at a range of non detectable to the palet to full ...
- 18.5k
1
vote
Wine mash smells like moonshine after 7 days of fermentation, is that normal?
I make beer so don't have the wine experience, but we both suffer yeast issues at times and the results can be similar. May be either fusel alcohols have developled due to stressed out yeast ( How ...
- 771
1
vote
Accepted
What abv can you get with wild yeast?
The problem with wild yeast (caught in the wild) is that it is not a single yeast, but a mix of yeasts and other organisms which consume sugar from a sugar solution and can create different outcomes, ...
- 3,655
1
vote
Any good Wild Fermentation for beer and cider sites, forums, recipes, and or books for beginners
Sandor Kratz's Book "Wild Fermentation" is a great resource for all sorts of fermentation. It primarily covers foods, but there is a chapter wines & meads.
https://www.wildfermentation....
- 2,060
1
vote
Stuck fermentation on wild fermented cider?
It is absolutely normal to have a vigorous fermentation for a few days and have it slow down afterwards. The activity of the airlock is by no means a reliable information to know when the ...
- 4,806
1
vote
Accepted
Mold or fermentation not touching the edge of the carboy
Looks like a standard beginning fermentation. I wouldn't worry yet. Give it time, it will likely turn out alright.
- 3,417
1
vote
Could killer yeast affect my sourdough starter?
In principle, yes, in the sense that any rogue outside yeast or bacteria could take over your sourdough. However, in what you described, I wouldn't worry about potential cells that have become ...
- 608
1
vote
Accepted
how do sour brewers manage their local wild yeast in the air?
Traditionally the wort is put in a cold ship over night to inoculate . This is a large shallow vat to maximize air exposure for spontanuous fermintation.
Once wort is inoculated the growth phase ...
- 18.5k
1
vote
Alcohol tolerance of wild yeasts
Yeast strains can go to 20+% ABV, but it all depends on the strain. I had a 14% yeast ferment a beer to ~22%!
The only way to identify the strain is to send it a lab (unless you have the tools and ...
- 2,466
1
vote
Accepted
Temperature for wild-yeast fermented cider
Natural yeasts like natural temps :p
I would recommend ale fermentation temps, somewhere between 16 C and 20 C. You can go higher, but that will give you higher alcohols. Going colder will probably ...
- 2,466
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