I've never seen yeast capture done this way, but it all makes perfect sense. The addition of the hops and the acid is ingenious, plus the vodka addition makes sense too. (You are tailoring the environment for the yeast you would prefer.)
I keenly await all your videos. I think i have watched all your video on yeast capture and propagation but i am realy enjoying seeing a real life end to end practical application of your knowledge.
Great update, and tutorial. I thought you had done a series on the yeast capture years ago (web site, maybe), but this was fantastic with great explanations and video. Thanks again!
Bryan, I have an Instant Pot, but not the "Max" version that I have seen some say hits a high enough pressure to be safe for canning. If I make wort with DME and conduct a subpar pressure canning session in my cheaper instant pot, am I safe IF I acidify the wort with lactic to 4.5pH?
Generally speaking, most electric pressure cookers are sufficient to kill botulism, even if they don't reach a full 15 psi (link at end of this reply). That said, pre-acidification to pH 4.5 would provide additional security. I'd also recommend not preparing too far in advance, and storing as cool as you reasonably can.
Absolutely! In fact, many commercial wines are made using the wild yeast present on the grapes. The winemakers just press the grapes and let it go. Cider, perry, and country wines can all be done the same way.
Yes I know. It's a great method. I'm trying to convince the owner of a vineyard in Amsterdam to just risk a wild ferment. I think if I can find a way lto capture wild yeast willing to ferment grape must in a pleasant way in the vineyard it mighy be easier to convince him it is a good idea. After all, you could just go for a coolship in your backyard right?
@loekessers doing a capture similar to what I did here, but using must instead of malt. Maybe a small test batch started that way would convince them to try something larger.
@loekessers for wine the vodka is unneeded as it will ferment to a high alcohol content on its own. Lactic acid bacteria are not uncommon in wine fermentation, so hops aren't really needed either.
Someone posted, then deleted, a comment asking whether an instapot truely sterilizes the wort and how stable it is afterwards. I'm not sure why the question got deleted, but its a good one so I'll answer it anyways. If you have an instapot-brand electric pressurecooker, than you get lab-level sterilization including sterilization of botulism spores. This means the resulting wort is shelf-stable near indefinitely. Other brands do not reach lab-level sterilization, but should make medium that is shelf-stable for a few weeks. www.ncbi.nlm.nih.gov/pmc/articles/PMC6289433/
Very nice! Good looking barley, those are exciting. The yeast tutorial was well presented and informative, thanks.
I am always looking forward for a new update. Love this project of yours, really inspiring and informative.
I love all your videos. Glad to see you online again. I’ll check in and catch up on your most recent videos.
I've never seen yeast capture done this way, but it all makes perfect sense. The addition of the hops and the acid is ingenious, plus the vodka addition makes sense too. (You are tailoring the environment for the yeast you would prefer.)
Exactly. Make an environment good for yeast, but bad for everything else!
I keenly await all your videos. I think i have watched all your video on yeast capture and propagation but i am realy enjoying seeing a real life end to end practical application of your knowledge.
Glad you like them!
Wonderful!
This is awesome. Thanks for sharing the wild yeast sharing process. We have bees and lost of plants on our property, so I plan to do this next summer!
Best of luck!
Great update, and tutorial. I thought you had done a series on the yeast capture years ago (web site, maybe), but this was fantastic with great explanations and video. Thanks again!
I did a video years ago, but I've improved my method a lot since then.
Very well orchestrated. Absolutely brilliant. Cheers.
Bryan, I have an Instant Pot, but not the "Max" version that I have seen some say hits a high enough pressure to be safe for canning.
If I make wort with DME and conduct a subpar pressure canning session in my cheaper instant pot, am I safe IF I acidify the wort with lactic to 4.5pH?
Generally speaking, most electric pressure cookers are sufficient to kill botulism, even if they don't reach a full 15 psi (link at end of this reply). That said, pre-acidification to pH 4.5 would provide additional security. I'd also recommend not preparing too far in advance, and storing as cool as you reasonably can.
@@SuiGenerisBrewing so if I can, acidify, and keep them at 35ºF, I should be fairly good for a week weeks?
@@oakbox12345 yep
Really interesting yeast capture method. I was wondering if you think something similar will work for wine, using grape juice.
Absolutely! In fact, many commercial wines are made using the wild yeast present on the grapes. The winemakers just press the grapes and let it go. Cider, perry, and country wines can all be done the same way.
Yes I know. It's a great method. I'm trying to convince the owner of a vineyard in Amsterdam to just risk a wild ferment. I think if I can find a way lto capture wild yeast willing to ferment grape must in a pleasant way in the vineyard it mighy be easier to convince him it is a good idea. After all, you could just go for a coolship in your backyard right?
@loekessers doing a capture similar to what I did here, but using must instead of malt. Maybe a small test batch started that way would convince them to try something larger.
Good idea. Would you add wodka to the must as well as lactic acid? I guess hops wouldn't be typical.
@loekessers for wine the vodka is unneeded as it will ferment to a high alcohol content on its own. Lactic acid bacteria are not uncommon in wine fermentation, so hops aren't really needed either.
Someone posted, then deleted, a comment asking whether an instapot truely sterilizes the wort and how stable it is afterwards. I'm not sure why the question got deleted, but its a good one so I'll answer it anyways.
If you have an instapot-brand electric pressurecooker, than you get lab-level sterilization including sterilization of botulism spores. This means the resulting wort is shelf-stable near indefinitely.
Other brands do not reach lab-level sterilization, but should make medium that is shelf-stable for a few weeks.
www.ncbi.nlm.nih.gov/pmc/articles/PMC6289433/