Culturing yeast from grapes
#1
Posted 30 August 2009 - 02:26 PM
#2
Posted 30 August 2009 - 03:08 PM
#3
Posted 30 August 2009 - 05:55 PM
#4
Posted 30 August 2009 - 06:17 PM
I knew this was just starting to come into practice in CA but are a lot of winerys doing it? The winerys that are doing spontaneous fermentations that I know of are all estate wines and they have been adding the post ferment pressed grapes with all the lees back into the fields as fertilizer for years now. It took a while but they now have a thriving population of that particular yeast in the air through this practice.I think it could be a very interesting experiment but unless you are in an area that grows a lot of fruit then it may take a couple tries before you get a strain you want.I have always wondered about this myself - I grow some fruit in my yard and was thinking someday about culturing some wild yeasts and seeing what I can grow up. My thought would be to streak whatever is growing on the fruit onto plates, then pick and grow up a few colonies and try them in a small batch of test wort. A lot of winemakers use spontaneous fermentations, relying on the yeast that are on the grape skin to ferment the must.
#5
Posted 31 August 2009 - 04:43 AM
How could you see the culture being used in those types of beers? Do you know what yeast or bacteria are on the fruit, and what flavors they would give?I'm of the opinion that it might be an ok experiment, and you might turn out a beer that someone wouldn't spit out. But who knows what you're culturing, and what flavors you're going to get.Do you have a microscope?So I just got some grapes from a local vineyard. The grapes are really good, but that aside, I was wondering if anyone has every cultured yeast from grape skins? I could see the culture being used in spicier Belgian-styles such as Saisons and Biere de Garde. Comments?
#6
Posted 31 August 2009 - 08:52 AM
I don't know, I guess I just assumed that they were used in wine production and that particular vineyard has quite spicy wines. I don't have a microscope, but I could probably use one up at KU.How could you see the culture being used in those types of beers? Do you know what yeast or bacteria are on the fruit, and what flavors they would give?I'm of the opinion that it might be an ok experiment, and you might turn out a beer that someone wouldn't spit out. But who knows what you're culturing, and what flavors you're going to get.Do you have a microscope?
#7
Posted 01 September 2009 - 05:02 AM
#8
Posted 01 September 2009 - 08:33 AM
#9
Posted 01 September 2009 - 11:14 AM
Keyword SOME. I've also heard of people trying it with yeasts on the skins of apples and the cider turned into vinegar.I thought about this recently for apples and cider. I have heard that some of the wild yeast on apples can produce cider that is absolutely extraordinary. It would be neat to try to capture or isolate some of these.
#10
Posted 01 September 2009 - 04:37 PM
Oh most definitely. That is why I thought about capturing and fermenting super small "batches" maybe quart size to see what you'd get. Not only are there all the bacteria that will do bad things like that, but I have heard some of the wild yeast will smell and taste much worse than a jr high locker room in summer school. Just luck of the draw.Keyword SOME. I've also heard of people trying it with yeasts on the skins of apples and the cider turned into vinegar.
#11
Posted 01 September 2009 - 04:55 PM
Supposedly the Saison Dupont yeast is a wine yeast.Have you ever fermented a beer with a wine yeast?
Edited by dondewey, 01 September 2009 - 04:58 PM.
#12
Posted 02 September 2009 - 10:00 PM
#13
Posted 03 September 2009 - 09:00 AM
That wouldn't surprise me at all.Supposedly the Saison Dupont yeast is a wine yeast.
#14
Posted 04 September 2009 - 02:48 PM
I knew this was just starting to come into practice in CA but are a lot of winerys doing it? The winerys that are doing spontaneous fermentations that I know of are all estate wines and they have been adding the post ferment pressed grapes with all the lees back into the fields as fertilizer for years now. It took a while but they now have a thriving population of that particular yeast in the air through this practice.I think it could be a very interesting experiment but unless you are in an area that grows a lot of fruit then it may take a couple tries before you get a strain you want.
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