Thanks for this video. A friend of mine has been making her own sodas, and she gave me a bottle of nectarine soda. I thought it just tasted like spoiled nectarines, so I wasn't drinking it, but one of my kids (an adult) said it tasted alcoholic. Accidental homebrew!
Great video. Hope this one comes out great. Wild yeasts can be tricky but that is how wine making started. Thousands of years ago there was no ordering yeast from Amazon. Lol and you truly are making wine using only things you can get at the grocery store. So excited to see the results. Thanks for the video.
Having maintained a liquid wild yeast culture for well over a year now, there are a couple of points I'd like to add. First, it's important to remember that wild yeast lives on the skins of fruit, so you shouldn't be too aggressive washing the fruit. By the same token, straining out the skins at the start means less opportunity for yeast to get into the mix. Although the blender method should get around that. By the same token, making a culture from raisins and water (and maybe some sugar to give it some help) is an excellent start since you have so much surface area on the raisins for yeast to grow, and the sugars inside are concentrated. Second, my big concern is just how high a tolerance to alcohol the wild yeast will have. Commercial yeasts are strains taht have been selected for just that tolerance over a long period, so they're able to handle quite a bit. That said, hopefully you should at least be able to get to the beer range (4-6%) which would be shelf stable. Just keep an eye on how much sugar you're adding so the end result doesn't end up incredibly sweet and it should be all right. I know from making ginger beer using a similar starter (ginger bug specifically) that after a few days you can get a little over 1% alcohol, but I'm not sure what the result of a longer ferment will be. I'm interested to see how it goes.
And I would add one more point. Great video even for those of us who can easily purchase lab cultured wine (or ale) yeast but we need to realize (or remember) that every strain of yeast will create flavor profiles that are different and some you will love and some you might find other than pleasant. Best to always - always - taste the "wine" that you make as you culture your indigenous yeast because that flavor profile is going to shine through the wine you intend to make and bottle. Sometimes your wild yeast culture may consist of several different colonies of yeast including Brett and Pediococcus other varieties and even Saccharomyces yeast have many, many different characteristics. In my opinion, you are likely to get one good culture out of four you grow, but that means that the first one you try to grow may not be one you want to hold onto. Just sayin'
This is so interesting to me! I’ve always shied away from wild yeasts for brewing (I do make my own sauerkraut). It’ll be interesting to see what this wild yeast culture does!
First of all, thank you for your videos. They've been great for me during lockdown. I do have a request or two. Do you have any cordial videos? Do you make cordials also? If you make cordials, will you please make one on wisteria cordial? I'm hesitant to do it because the wisteria flower is poisonous if you make the cordial incorrectly but delicious if you make it correctly.
If you don't want to use anything even yeast nutrient you can always add slices of bread it might ruin the flavor a bit but the dead yeast inside the bread acts as yeast nutrient
You are the man! Thank you so much for sharing! Question...🤔 How would you maintain the liquid yeast (or would you need to dry it?) for later use, say two months without it dying or resulting in a different tastes when used in the same way? Thanks! I used my wild grapes yeast in my ginger wine without peppers and extra lemon, added sugar to a Brix reading of 25. 😋 What is ginger wine if you distill it? 😇
I've placed a culture of yeast in the fridge for a couple of months in a jar with a (loose!) lid, and it worked fine when I used it. I mark the lid with the date and the type of yeast (wild, commercial, what I made with it the previous time) and use them for other brews.
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This was not a scientific study in potentially harmful bacteria. Also, as noted at the beginning both the description section and the comment sections of all my videos: "Note: I am not a professional winemaker. I hold no responsibility if the results of your winemaking causes injury or ill health. This is as natural (where possible) winemaking channel. The wines made on this channel do not use sulfites. You may use them and\or yeast nutrients and or energizers if that is how you prefer to make your wine/mead." One other note is that all of my wines/meads are pasteurized after bottling (I have a separate video on that process) to reduce that possibility. If you have any doubt about bacteria then I recommend that you don't do it.
@@taylordurdon4873 i put it in some honey water, since the honey has bactericide properties + the alcohol kills most of what's left (not sure how much this works but yeah)
