Wild vs Commercial Wine Yeast
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- Опубліковано 30 лип 2024
- An experiment to see if wild yeast can ferment as well as commercial wine yeast.
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.
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Thank you for watching.
Love this channel man , good job
Love the vid. I see you mastered the art of using that baster. I have the same one and man can it make a mess.
Thank you for watching.
That ending shot of the air lock is great
I accidently turned the music volume too far down.
Wow that wild yeast is a real beast lol. I've never tried doing a wild fermentation due to the potential risk of equipment cross contamination, but I think I might try one out the way you did it in the original juice container, wild fermented cider sounds like it'd be lovely
Had I really thought about it I would have included bread yeast in the experiment.
Thsnks for the video, very interesting.
9:45 - one thing i notice, the commercial yeast seems to leave the ferment a little less cloudy (at least to my eyes, looking at a moniter :)
Compared to the wild yeast. Could it be better at flocculating the particles to the bottom of the container?
Thank you for showing a clear view of the reading before saying what it was! It is something little, but I am just getting into brewing and have been second guessing if I was accurately reading the hydrometer. Being able to see it, call it out and then you confirm it every time correctly let me know I am doing it correctly. I have watched lots of other winemakers and meadmakers, but none that actually showed the reading clearly.
Thank you for watching.
Such an interesting experiment! I’ve always stayed away from wild yeasts. I’ve got commercial yeasts available to me so I’ve never been tempted. I have used baker’s yeast as well (for JOAM) but my preference goes to the control and reliability commercial yeasts offer. Their resilience and the known tendencies to provide certain flavours appeal to me.
Not that an experiment might not be in the future… but as I tend to make meads more than any other alcoholic beverage there is the price factor to consider: good honey isn’t the cheapest source of fermentable sugars.
Thank you for this video!
Thank you for your comment.
Yes, you did it and it worked and proved it, congratulations, you don't know how many people what you did will help, there are many countries where wine yeast is not available, and bad bread yeast is used for wine fermentation
Okay, I've done my bit for posterity.
Bread yeast wine can be very good. But even that isn't available for some people
Well, another awesome video (-: I had anything but good experience with wild yeast. I made very good cider, wine, mead and ginger beer cultuvating my own wild yeast from ginger and grapes. Grapes do yield good yeast! I'm a newbie to this fermentation world, so I'm just now starting to explore recipes with commercial yeast. I'm certainly going to replicate your experiment.
This video is utterly useful because commercial yeast is so expensive :7
Thank you for watching.
Maybe now you can use this cultivated wild yeast exclusively ! Awesome video proving wild yeast can get to a decent abv and maybe even higher if you add more sugar.
My production schedule does not allow my to only use wild yeast.
Would love to see a side by side comparison of wine yeast and bread yeast.
I’m curious how the ABV compares between the two
That one should be finished in about 2 weeks.
Hey brother, how to harvest wild yeast ?
How dry was it? Did it run out of sugar to ferment? ... and then the taste.. can you tell a difference?
Can you go in depth on a hydrometer
Good test. Now awaiting the 1 year taste test. Ha ha.
Now that I have a gallon of the stuff, we might see.
Thanks very much 😊☺️ but plz your opinion about the taste
ua-cam.com/video/Wrr1grgzKWw/v-deo.html
did you rack and taste them to see witch one tasted better ??? would love to know because im doing the same sort of tests but with honey wine
Although both were consumed, no taste comparison was preformed.
also any way to make diy sanitizer i cant get any yeast or sanitizer here for brewing stuff, no alcohol country ^_^ so any useful tips or how to well be very appreciated thanks in advance Master ^_^
ua-cam.com/video/3d3YQ7avWfA/v-deo.html
My experience with wild yeast is that it seems to be more vigorous with co2 production but not alcohol conversion. My experience with comerscial yeast is the opposite. I make wine strictly for alcohol I'm an alcoholic and turn over needs to be fast in my case. I can usually get a 5 abv in 72 hours using 2 cups of sugar and 64 oz 20 % sugar apple juice with 1 gram of dry yeast. With wild yeast and same formula it takes 5 days to get a 5 abv.
Thank you for sharing.
But ABV is one metric. What about the flavor and the aroma that these two yeasts have produced. Sure, the apple wine is too green, perhaps, to enjoy, but if one yeast is producing off flavors or off aromas, then that may be an issue that monitoring only the yeasts' ability to ferment sugars cannot reveal.
The purpose of the video is not to produce a complex zinfandel, or chardonnay, but to help verify the potential of using wild yeast especially in those countries where commercial yeast is not available.
Hello mr need your help after making my wine based on hibiscus I brought to the laboratory and microbiology my that it is not satisfactory for consumption what to do I send you the result also then
As stated in the description section of every one of 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."
I tried to make apricot wine a while ago. It's been two months and it doesn't seem to sediment fully and the wine's cloudy. What can I do to make it clear? I'd love to hear your suggestions. 🙏
Wines generally take several months to clear. Higher pectin fruits like apricots may never go fully clear. This channel has stopped using pectin enzyme, nor does is use any other clearing agents, but instead relies on time. For use on clarifying agents please consult another source.
@@DIYFermentation Thanks a lot!
sorry for the most stupid question from super newbie never fermented or done anything in the past so forgive me , my question is what happens if someone puts more wild or commerical yeast vs less than should be yeast in the fermentation ? and is there any way to determine how much should someone put of wild yeast so it would be in the good range not too high or too low (coz i still dont know what happens if more or less is added yet i mean ) thanks
This channel has a standing policy that was stated in the initial "This channel does not offer individual winemaking advice."
That means wild yeast is better than commercial yeast for wine and beer
Wouldn’t wild yeast have vastly different results based on the species common to your particular region? Also, wouldn’t this method produce off-flavors?
were is the video when u made wild yeast in first place? from what did you make it and how ? thanks in advance
ua-cam.com/video/awYiw18uYQY/v-deo.html
I really like your vedios.. My qustion is.. What about the tast.. Wiche one is better??
For that answer, you will have to perform the experiment yourself.
@@DIYFermentation diplomatic answer... 😉👍
Hi, I wanted to ask how did you make the wild yeast
Like this: ua-cam.com/video/awYiw18uYQY/v-deo.html
Also you could have hydrated the wine yeast to make it more equal, another video I've seen starting the yeast made an effect on fermentation, like you content though think you're on to something.
Thank you for watching. I rarely hydrate my yeast, and I have never had any issues with fermentation. It's a matter of personal choice.
you added a lemon seed to one and not the other. So were they really the same?? dun dun dun
And how about the taste is wild yeast better?
Sorry, that was not the purpose of the video.
This channel does not offer individual winemaking advice.
Amazon, BrewDemon & Canva affiliate product information.
As an affiliate I earn from qualifying purchases.
My current winemaking setup:
BrewDemon Fermenter: www.avantlink.com/click.php?tt=pl&ti=2341&pw=314385&mi=12405&pt=3&pri=1929
Wine Yeast Sampler: amzn.to/3F8gNtf
Hydrometer: amzn.to/3l2XbMS
Airlocks: amzn.to/36bpGlg
Wine Corks & Caps: amzn.to/3vgBA9w
Wine Bottle Corker: amzn.to/3zO4fVa
Stoppers: amzn.to/3673Tv1
Racking Cane: amzn.to/34YyP19
StarSan: amzn.to/356Tnot
Straining Bags: amzn.to/2VKkW4y
🙂
Its ABV not AVB alcohol by volume.
Good catch.