Homebrewing - Beer, Mead, Wine, Cider

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

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Do you use/mess with wild yeasts? (sopuli.xyz)

submitted 2 years ago by plactagonic@sopuli.xyz to c/homebrewing@sopuli.xyz

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So I played with natural yeasts and cultivation. Had few strains isolated and kept in fridge. But recently one extremely resistant strain contaminated all of it.

Had some good brews, some bad, some meh. So what is yours experience, did you tryed it or want to?

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[–] JDBowden@lemmy.world 4 points 2 years ago (1 children)

I love wild yeasts and use them all the time. However, I do not brew. I am more of a wine/mead person... My knowledge of brewing with wild strains is limited and cannot comment.

[–] plactagonic@sopuli.xyz 2 points 2 years ago (1 children)

So you just wait until it starts fermenting? Or do you use some more "scientific" method?

[–] JDBowden@lemmy.world 3 points 2 years ago

I do NOT wash the fruits of choice. I crush them, and let the wild yeasts on the skins/outsides do the magic for me. I WILL however, adjust the sugar content and acid levels BEFORE fermentation to how I want it designed, then, let it ride! It usually starts 2 days after, and not 24 hours. Oh, and I also maintain everything spotlessly clean during the entire process to make sure that just the wild yeasts are jumping in there vs. some random stuff.... Have also experimented with open-top fermentation and wild yeasts where you leave the lid off.

[–] half_built_pyramids@lemmy.world 3 points 2 years ago (1 children)

Not for me. Most wild strains are too sour.

[–] plactagonic@sopuli.xyz 2 points 2 years ago

Not for me I isolate single strain so it is more like commercial yeasts than wild.

[–] sneezy@lemm.ee 3 points 2 years ago

For low ABV I definitely like wild. Good to have a ginger bug in particular.

[–] deFrisselle@lemmy.sdf.org 2 points 2 years ago

I have with Cyser It greatly improved the flavor

[–] ickis@midwest.social 2 points 2 years ago (1 children)

I stick to commercially made yeasts and have really enjoyed the consistency and reliability of them, though the wild west of the yeast world does sound enticing. What brews are you using them with? I mainly focus on wines, meads, & makgeolli.

[–] plactagonic@sopuli.xyz 3 points 2 years ago

I made some ales, lagers and cider. It is mixed results, you made few small 2 liter batches (brew lots of beer/cider and test few strains) and then go bigger with most promising ones. After it stabilise it is as bought ones with some added work.

[–] plactagonic@beehaw.org 2 points 2 years ago

I have 2 accounts with same name it is not impersonation.