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.
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.
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!
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.
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.
Thnaks for this. Making mead in on my list of things to take up.
Do you know if you can catch wild mead yeast, the way you do with sourdough?
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!