Would happen to know anything about their stir sticks?If you let nature do it's thing and provide the yeast, good luck there. Very high percentage, probably 80+%, you'll get some yeast you don't want and it'll be ruined. Honey is too expensive to risk, the way I see it, unless you have your own bees and honey supply. Even the Vikings had their own in-house yeast on their stir-sticks.
With no nutrient did you still add a packet of yeastI've done no nutrient mead. It would take 3-5 times longer.
Wild yeast is an unknown - it could produce anything from a super low abv to most horrible sulfer smelling "beverage". Given that most people don't like to take chances with expensive honey, you would find very few to none trying wild yeast.
Although, wife loves Lindemans Framboise Rasperry Lambic beer. But those guys has been doing it since 1822 with 6 generations of experience.
Are you saying use raisins instead of a yeast pack and nutrient? And what is measuring in tens? I would assume measuring in pounds is just as it soundsIf you use raisins for nutrient (yeast assimilable nitrogen, YAN), be sure to measure in pounds not tens.
You're having a sneak peak into the final product by evaluating the starter first. If the starter smells or tastes off in a bad way (not just because the yeast in suspension) you better try again. But that's just a few tablespoons of honey wasted.Fair point. I really enjoy successful wild ferments. It's the unreliability (which you acknowledge) with such an expensive ingredient that drives me to commercial products.
I'm not talking about raisins as a nutrient but as a source of wild yeast you could cultivate and brew with, over Christmas I spoke with my older brother who used to make kvass and one of the things he told me was he would culture the yeast from raisins in a jar with sugar water and use that as a yeast source to provide the carbonationIf you use raisins for nutrient (yeast assimilable nitrogen, YAN), be sure to measure in pounds not tens.
The good thing about using only the yeast that is naturally present in the raw honey is that natural selection already took care of the optimisation process for you. This yeast is good for honey fermentation, otherwise it wouldn't be able to survive there. Using other wild yeast sources might work but brings a bit more randomness and therefore risk into the game.I'm not talking about raisins as a nutrient but as a source of wild yeast you could cultivate and brew with, over Christmas I spoke with my older brother who used to make kvass and one of the things he told me was he would culture the yeast from raisins in a jar with sugar water and use that as a yeast source to provide the carbonation
I did. With only 50 batches behind my belt, I'd rather be more on the safe side.With no nutrient did you still add a packet of yeast
One have to be careful to find raw honey that wasn't treated with heat.This yeast is good for honey fermentation, otherwise it wouldn't be able to survive there.
That's true, that's why I wrote raw honey.One have to be careful to find raw honey that wasn't treated with heat.
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