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That's a great write-up, thank you!

About eight years ago, I spent a summer experimenting with making fruit wines with wild yeast, a la Sandor Katz. Results varied (b/c wild yeast...), but I can confirm that it's easy and a *lot* of fun. I had up to fifteen gallon jugs with airlocks bubbling away on my counter...

I might need to get back to fermenting beverages. Thanks again.

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I did not touch on yeast nutrition, but that is one of the things the mead reddit harps on a lot. Which is feeding your yeast at the start of your brew to help kick start it. Fermax is what I have used and it has worked really well so far.

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Thnaks for this. Making mead in on my list of things to take up.

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Do you know if you can catch wild mead yeast, the way you do with sourdough?

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You can save the lee's (the used yeast cake that forms at the bottom) and reuse them a few times for meads, but it's not as easy as sourdough. I've also heard of people making bread with the leftover yeast, which I definitely want to try!

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