I spent almost 30 min trying to refine my search on how to do exactly this! I finally found this video and it’s EXACTLY what I needed to know! THANK YOU!!!
Your telling me a table spoon of that will do a gallon of mead? As good as a pack of yeast? And I assume that wild black berries will work good ?. Amazing...
Bj Lucci so to be clear... what is the opinion ur trying to get across? You got a real bitchy attitude or you spoke like an idiot just saying ur comment made no sense with all the extra... you either have a nice thing to say or you have a question that wasn’t already answered.
@@6themaker Sounds more like he wants to know for sure that this will actually work well, probably hoping for reassuring comments from more experienced brewers maybe?
So nice vid, thanks for it. Haven't you tried though to hold back all those pediococci, acetobacter, lactics and other bacterial thangz by means of adding some lysozyme just into your starter?
I have a habit of prepping several vials like that and isolating the yeast colonies first, takes a couple weeks but i found some pretty nice strains and in the process i seperated mould that tried to grow on some, that woulda made it taste like cardboard
How do you keep it going for long periods to make many fermented products? Do you have to feed it some nutrients? Do you get worried that acetobacters will start turning it into a vinegar starter?
If I were using store-bought fruit, I would probably put it in a bowl and leave it uncovered outside for a day or two before making starter, just to make sure it caught some wild yeast.
Hi I made some wort and put it in the jar among the trees one night after being covered with cheese cloth. After that jar closed by airlock for about two weeks. I noticed some foam on the sides of the jar and some bubbles I added more of the wort to the jar and within two days (after the previous two weeks )I noticed an active movement of the bubbles and did not see any mold What do you think about this result?
im so happy to have found this i dont want to buy a starter i want to do what your doing should i get a jar with a dispenser and how much do u take out and how much do you replace? the stuff you take out that you drink? and the other u save to brew more by adding more honey and water?
Hi Nice vedio I have a question Is this yeast really works to ferment wort for beer makeingredients? And what is that thing with blueberry in dish? Thanks
When we made this starter we used it to make two gallon batches of mead with a half cup of starter in each batch. We wanted a young mead and capped it at 30 days. We ended up with a light flavor and pleasant fizz with an ABV of 3.4%. The strain we caught may not be enough for proper beer fermentation but we plan on trying again to capture a different strain. It's part of the adventure 😁. The choice of berries does not matter so much, it's the natural yeast that's on the skins we we're interested in. Our blackberries were in season so that's what went in.
I would say if you keep that strain going by making a new starter every time you cap your mead with the mead you are about to cap you could potentially through the process of time and creating environmental factors for higher alcohol content you could up that percentage by 3-5 % I'm not a yeast expert but I dont see why the yeasts that handle higher alcohol content wouldnt outlive the ones that cant make it above 3.5%
@@GatewayImage There are strains of Lacto that produce a lot of alcohol as well. But if your gravity drops you are more than likely dealing with wild yeast. Cheers
@@CanadianBrewingChannel i think you answered your question for yourself then. your original comment states that lacto fermentation produces sourness, but little alcohol. now you say that certain strains can produce "a lot of alcohol". if there is a gravity drop, then there has been alcohol production. plain and simple.
Wonderful video! I have a few questions though. . Can I use this for making wine ad a bruers yeast? . And can I use this for grain free bread? . If so how much do I use per recipe/per gallon?
@@SM-69 however if you get your hands on raw honey ..go for it ... 1tbsp honey 2tbsp flour 2tbsp sugar 2tbsp yogurt using wildfruits for growing yeast can ruin your wine ...since you can't wash it there is serious chances of contamination ...
@@brohub6161 If you use that recipe for feeding your yeast, do you add any water and do you dump some of your original out? Im thinking i wont use the yogurt
Thanks for sharing the video. Though it was not explained about the role and the wonder of what the raw unfiltered honey is, I assumed that it has all what it takes to combat unwanted bacteria that may spoil the natural fermentation process. Surely I will do this in my next batch of grapes fermentation.
This looks great, thanks for sharing! Where I live, there's no blueberries. Can I use 3-4 grapes instead of the berries? Also, does the honey need to be raw? Where I live, processed honey is all we get. If it is no good, can I just use sugar?
nearly every state in the US has juniper trees. you can use the juniper berries as a yeast starter as they're covered in a blue powder that is actually wild yeast and then you would wanna take the juniper berries out and dry them in a dehydrator or oven or w/e and you can make a mead with it or crush it and use it to season wild game meats etc
Fruit flies will turn your brew to vinegar. Plus they love manure iv all kinds so they can spread all kinds of bacteria and bad yeasts. Thats why rule number one is no fruit flies. Where did you get your information?
The blackberry is just used to get wild yeast into your starter. Once it gets to the point where it is foaming (eating sugars) the yeast is alive - You would just add some of it to whatever you plan to ferment. This is your pitch, instead us putting a packet of yeast into a jar of warm water, and using yeast nutrients and creating a pitch that way. Not a huge fan, only because in some cases a wild yeast can be a strain that will kill you.
The way it seems to work is that on most fruits, they have their own strains of yeast that grow on them and eat them as they ferment anyways. So the yeast on your unwashed pears should do fine to ferment it into a pear wine. I personally am trying to make some yeast from grapes since wine usually is made from grapes
I’ve been interested in isolating the yeast in my sourdough starter for brewing. Do you think the honey could kill off the sour bacteria? Or would you know another way to select the yeast
I tried a small amount in a sourdough once, and it seemed to kill it completely. Even though that was a rookie mistake I made years ago, I wouldn't recommend it.
this is a probiotic right? the longer you leave it the more alcohol? or ? how does that work.....im just interested in the probiotic part of it im ok with the small amount of alcohol
Alcohol depends on the sugar content and the type/types of yeast and bacteria you captured. If the sugars have fermented out than there is reallí nothing it will make it more alcoholic not even time. I dont really know nothing about probiotics, but i think honey is alredy probiotic, this process is mainly for brewing i would say.
im making mead and one batch was alcohlic tasting and not good can i add more honey and save it will the probiotics eat this new feed and i can get the balance back? so it takes out the harshness
teresa olofson If you add honey it will just start fermenting all over again. First you have to add some sort of stabilizer, like potassium sorbate or potassium metabisulfate, but the bad flavour could be caused by infection, or just the mead being very young. How old is your mead? I hope I answered some of your question.
Also, I'm not really a mead expert, I'm more of a beer guy, I recomend you try this the forum hombrewtalk, they are really helpfull, and have a lot more experience than I do.
I make a fair bit of mead at home (5-20 gallons a year). Mead I'm my opinion isnt good young. I like my meads to age a year or 2. I bottle and open a bottle every 6 months to taste, the flavors are complex and change significantly, mead is an underappreciated beverage though I'm glad to see it becoming more popular. I'm going to attempt to capture my own wild yeast perhaps this week sometime as I have some strawberry mead in the works from last summer's harvest. I have a bucket of honey and strawberries in my freezer. my girlfriend got the honey in Italy and the strawberries I grew myself from plants I purchased and wild strawberries I cultivated. About 5 years ago I dug up 3 tiny wild strawberry plants... now there is literally patches of them that are massive.
Technically yes. It turns into mead. However what he is doing is harvesting wild yeast in his natural environment to utilize later in larger scale production. Most people who home brew will go to a shop and purchase a packet of yeast that contains a specific species of yeast. This is not the case with wild yeasts, there is a spectrum of yeast species on that BlackBerry, so when he puts it into the honey water it spreads and produces carbon dioxide and alcohol he takes a sample of the yeast that is left over in the jar and adds it to his larger scale brew, this inoculates the brew to allow the process to begin again. One could keep a strain of yeast going for decades provided enough care is taken. Look up the strain of yeast used to make Guinness, it's the sample culture they've been using since the 1700's.
Love your video.Just wondering who else was hiding under your kitchen bench. A toddler and a Labrador popped up in sequence. They eagerly wanted to in your show. Haha. Great work.
Honey has yeast in it, those wooden sticks have yeast on it. Next time, you might want to boil the honey water and use sterilized metal spoon to mix it up, to make sure it is 100% your local yeast.
D - don’t use chlorinated water! Use a water filter to remove chlorine or let the water sit overnight or boil and cool the water or use well water or distilled water or spring water.
Got an ignorant question. Very interested in this and walking down my street I noticed honeysuckle blooming in a vacant lot as well as a couple of wild blackberries. Also, my wife's friend just dropped off "homemade" wild honey. BUT... if I take much more than a tablespoon she'll have my ass. Wondering about a small amount in a small jar with a couple of the berries in it and leave it by the honeysuckles overnight. Thanks again for the video.
James Hicks well shity “Tap water” is only shitty in some places where I live I can drink from the lake and the water is better than the water in Arizona
way too much sugar (honey) than a wild starter needed. I mean, if you have wild bees and they have enough pollen to work on you probably only need a teaspoon of something sweet in a litre of water
Love the idea of having your own yeast, also would love to see some more of your work ❤️💛💚
I spent almost 30 min trying to refine my search on how to do exactly this! I finally found this video and it’s EXACTLY what I needed to know! THANK YOU!!!
How did you get on ,You still using your wild yeast
Same
I love your family and culture. Congratulations!
wow
this is the most efficient and simple method ever, good!
Simple and effective ! I like your style ! Go family !
And for how long time it will be ready to use as well tell me the quantity to use to make one liter wine
Really awesome, Thank you for sharing knowledge!!!
What a lovely family :"
You just helped a 16 year old do communion on his own Thank you for letting me get closer to God God Bless You
What? I mean, I watched the video but all I saw was a reciple for getting yeast, where did religion come into this?
@@trevorhilditch1447 Nah, thanks.
m.wikihow.com/Take-Communion-in-the-Catholic-Church
Your telling me a table spoon of that will do a gallon of mead? As good as a pack of yeast? And I assume that wild black berries will work good ?.
Amazing...
Bj Lucci so to be clear... what is the opinion ur trying to get across? You got a real bitchy attitude or you spoke like an idiot just saying ur comment made no sense with all the extra... you either have a nice thing to say or you have a question that wasn’t already answered.
@@6themaker eeeeeeeeeeeeeasy there
@@6themaker Sounds more like he wants to know for sure that this will actually work well, probably hoping for reassuring comments from more experienced brewers maybe?
So nice vid, thanks for it. Haven't you tried though to hold back all those pediococci, acetobacter, lactics and other bacterial thangz by means of adding some lysozyme just into your starter?
Superb thank you!!
thanks, I keep ending up here when I forget what I was doing. its just so easy if you pay attention and wait.
I like ur vid thanks..can u tell me what temp you kept the forming starter at and later when just refeeding? Thankyou
I have a habit of prepping several vials like that and isolating the yeast colonies first, takes a couple weeks but i found some pretty nice strains and in the process i seperated mould that tried to grow on some, that woulda made it taste like cardboard
How did you separate the mold, and you haven't got any tips for me on finding a good yeast
Thanks!
What safe alternatives for the berries you used?
You can use any fruits, vegetables or herbs. I love using tomatoes and dates.
Grapes and/or raisins reportedly work well.
How do you keep it going for long periods to make many fermented products? Do you have to feed it some nutrients? Do you get worried that acetobacters will start turning it into a vinegar starter?
I would imagine they keep it refrigerated?
that was cool. i'm gonna try it this month.
How often do you add berries? Every time you feed?
Really neat I'll try this, thanks
Quarantine send me here..
M gonna try these and had many ideas...hummmmm haha
@Aniruddha Suryawanshi you mean +25°c
Aniruddha Suryawanshi will this yeast recipe work for muscadine wine?
Can you use blueberrys grown at home?
If I were using store-bought fruit, I would probably put it in a bowl and leave it uncovered outside for a day or two before making starter, just to make sure it caught some wild yeast.
a bit of mold by the surface is fine right?
Can i use this to make a high alcohol kombucha....or a feuit wine?
Hi
I made some wort and put it in the jar among the trees one night after being covered with cheese cloth.
After that jar closed by airlock for about two weeks. I noticed some foam on the sides of the jar and some bubbles
I added more of the wort to the jar and within two days (after the previous two weeks )I noticed an active movement of the bubbles and did not see any mold
What do you think about this result?
Did you taste it and use it for a brew?
And is the yeast on the fruit typical of the fruit or the region it lives in?
Can i get sick for use wild fermentation in my wine? I am worry, thanks
Hi, thank u for the video! How do u store the mead starter? Did I miss it?
im so happy to have found this i dont want to buy a starter i want to do what your doing
should i get a jar with a dispenser and how much do u take out and how much do you replace?
the stuff you take out that you drink? and the other u save to brew more by adding more honey and water?
teresa olofson - start with yeast packets first. Then add complexity later.
Hi
Nice vedio
I have a question
Is this yeast really works to ferment wort for beer makeingredients?
And what is that thing with blueberry in dish?
Thanks
When we made this starter we used it to make two gallon batches of mead with a half cup of starter in each batch. We wanted a young mead and capped it at 30 days. We ended up with a light flavor and pleasant fizz with an ABV of 3.4%. The strain we caught may not be enough for proper beer fermentation but we plan on trying again to capture a different strain. It's part of the adventure 😁. The choice of berries does not matter so much, it's the natural yeast that's on the skins we we're interested in. Our blackberries were in season so that's what went in.
@@oakandhoneyfarm990
Thank's
This explanation is very clear
I would say if you keep that strain going by making a new starter every time you cap your mead with the mead you are about to cap you could potentially through the process of time and creating environmental factors for higher alcohol content you could up that percentage by 3-5 % I'm not a yeast expert but I dont see why the yeasts that handle higher alcohol content wouldnt outlive the ones that cant make it above 3.5%
@@Kayceesoutdoorliving
Thank you
How do you know that the fermentation isn't caused by Lactobacillus? That would only sour things and make very little alcohol.
typically in a gravity reading. only alcohol production will lead to a significant drop in gravity
@@GatewayImage There are strains of Lacto that produce a lot of alcohol as well. But if your gravity drops you are more than likely dealing with wild yeast. Cheers
@@CanadianBrewingChannel i think you answered your question for yourself then. your original comment states that lacto fermentation produces sourness, but little alcohol. now you say that certain strains can produce "a lot of alcohol". if there is a gravity drop, then there has been alcohol production. plain and simple.
@@GatewayImage I was trying to answer it for you:)
Doesn't lacto only come from milk?
Wonderful video! I have a few questions though.
. Can I use this for making wine ad a bruers yeast?
. And can I use this for grain free
bread?
. If so how much do I use per recipe/per gallon?
@@SM-69 feed the yeast sugar and flour every 24hours ..they will become more sugar tolerant
@@SM-69 however if you get your hands on raw honey ..go for it ... 1tbsp honey 2tbsp flour 2tbsp sugar 2tbsp yogurt
using wildfruits for growing yeast can ruin your wine ...since you can't wash it there is serious chances of contamination ...
Bro hub is this recipe good for just beer or wine too? Or do you need wine yeast for wine?
@@brohub6161 If you use that recipe for feeding your yeast, do you add any water and do you dump some of your original out? Im thinking i wont use the yogurt
@@HangryGiant lukewarm water. Yogurt is a must
Thanks for sharing the video. Though it was not explained about the role and the wonder of what the raw unfiltered honey is, I assumed that it has all what it takes to combat unwanted bacteria that may spoil the natural fermentation process. Surely I will do this in my next batch of grapes fermentation.
This looks great, thanks for sharing! Where I live, there's no blueberries. Can I use 3-4 grapes instead of the berries? Also, does the honey need to be raw? Where I live, processed honey is all we get. If it is no good, can I just use sugar?
Starter can be made from sugar and grapes, apples, banana etc all fruits contain some amount of yeast.
Processed honey or sugar is ok, but it doesn’t have the same pizazz.
nearly every state in the US has juniper trees. you can use the juniper berries as a yeast starter as they're covered in a blue powder that is actually wild yeast and then you would wanna take the juniper berries out and dry them in a dehydrator or oven or w/e and you can make a mead with it or crush it and use it to season wild game meats etc
What is the small pieces beside berries. Thank you
he said golden raspberries.
WHAT A RUDE BOTTLE 😂 best dad joke of the year
Oh yeah! And fruit flies have yeast all over them, if they get in there its a good thing as long as you isolate the yeast before brewing
Fruit flies will turn your brew to vinegar. Plus they love manure iv all kinds so they can spread all kinds of bacteria and bad yeasts. Thats why rule number one is no fruit flies. Where did you get your information?
Dude you are so wholesome it's kinda weird but damn is this stuff cool I'm watching all your videos
Do you treat it like a sourdough starter? Feeding it and stuff?
If only you have nothing to do, you can try it out of boredom.
is this yeast in making wine? how eill you put in? just remix it in? response please
The blackberry is just used to get wild yeast into your starter. Once it gets to the point where it is foaming (eating sugars) the yeast is alive - You would just add some of it to whatever you plan to ferment. This is your pitch, instead us putting a packet of yeast into a jar of warm water, and using yeast nutrients and creating a pitch that way. Not a huge fan, only because in some cases a wild yeast can be a strain that will kill you.
D- Nice ow i see.. thank you so much for a informative detail..
Can you substitute honey for sugar or molasses?
Honey and malt wort still have remains of proteins and nitrogen compounds that yeast need to grow up with. Any refined sugar is short of it.
how much ABV can this kind of yeast tolerate?
Ok thanks@trixiek942
Is this just for brewing Mead?
Can I capture wild yeast from unwashed pears from pear tree? Thank you!!
The way it seems to work is that on most fruits, they have their own strains of yeast that grow on them and eat them as they ferment anyways. So the yeast on your unwashed pears should do fine to ferment it into a pear wine. I personally am trying to make some yeast from grapes since wine usually is made from grapes
GREAT VIDEO AND AWESOME FAMILY!!!
Do you have to use honey
i would think sugar would be ok, but i have the same question.
Joshua Hunt it's not mead then if there is no honey, but yes you need to use honey to make mead because of the yeast inside of unprocessed honey
Depends on what you want to make. This is just for cultivating yeast. I could take the yeast from this culture and make beer, wine, mead, whatever.
I’ve been interested in isolating the yeast in my sourdough starter for brewing. Do you think the honey could kill off the sour bacteria? Or would you know another way to select the yeast
I tried a small amount in a sourdough once, and it seemed to kill it completely. Even though that was a rookie mistake I made years ago, I wouldn't recommend it.
Pure honey kills microbes. Watered down honey is ok. Sourdough yeast will not tolerate alcohol very much so you will be limited in your ABV %.
this is a probiotic right? the longer you leave it the more alcohol? or ? how does that work.....im just interested in the probiotic part of it im ok with the small amount of alcohol
Alcohol depends on the sugar content and the type/types of yeast and bacteria you captured. If the sugars have fermented out than there is reallí nothing it will make it more alcoholic not even time. I dont really know nothing about probiotics, but i think honey is alredy probiotic, this process is mainly for brewing i would say.
im making mead and one batch was alcohlic tasting and not good can i add more honey and save it will the probiotics eat this new feed and i can get the balance back? so it takes out the harshness
teresa olofson If you add honey it will just start fermenting all over again. First you have to add some sort of stabilizer, like potassium sorbate or potassium metabisulfate, but the bad flavour could be caused by infection, or just the mead being very young. How old is your mead? I hope I answered some of your question.
Also, I'm not really a mead expert, I'm more of a beer guy, I recomend you try this the forum hombrewtalk, they are really helpfull, and have a lot more experience than I do.
I make a fair bit of mead at home (5-20 gallons a year). Mead I'm my opinion isnt good young. I like my meads to age a year or 2. I bottle and open a bottle every 6 months to taste, the flavors are complex and change significantly, mead is an underappreciated beverage though I'm glad to see it becoming more popular. I'm going to attempt to capture my own wild yeast perhaps this week sometime as I have some strawberry mead in the works from last summer's harvest. I have a bucket of honey and strawberries in my freezer. my girlfriend got the honey in Italy and the strawberries I grew myself from plants I purchased and wild strawberries I cultivated. About 5 years ago I dug up 3 tiny wild strawberry plants... now there is literally patches of them that are massive.
Can you use sugar instead of raw organic honey?
Yes.
Does the honey water itself turn into mead to then drink
Technically yes. It turns into mead. However what he is doing is harvesting wild yeast in his natural environment to utilize later in larger scale production. Most people who home brew will go to a shop and purchase a packet of yeast that contains a specific species of yeast. This is not the case with wild yeasts, there is a spectrum of yeast species on that BlackBerry, so when he puts it into the honey water it spreads and produces carbon dioxide and alcohol he takes a sample of the yeast that is left over in the jar and adds it to his larger scale brew, this inoculates the brew to allow the process to begin again. One could keep a strain of yeast going for decades provided enough care is taken. Look up the strain of yeast used to make Guinness, it's the sample culture they've been using since the 1700's.
So the berry has to be wild?
Tristan De Ramos - yes, to get the wild yeast on the berries.
Love your video.Just wondering who else was hiding under your kitchen bench. A toddler and a Labrador popped up in sequence. They eagerly wanted to in your show. Haha. Great work.
Alcohol percent will be?
That will vary from yeast culture to yeast culture as they have different tolerances due to genetics and such.
🙏🙏🙏🙏🙏🙏🙏🙏❤️❤️❤️❤️❤️👌👌👌👌👌👌😊😊😊😊 Thanks
good video
oh gosh what did you say? how much do u take out and then what do u do?
Which book is this ?
Legends
Honey has yeast in it, those wooden sticks have yeast on it. Next time, you might want to boil the honey water and use sterilized metal spoon to mix it up, to make sure it is 100% your local yeast.
We don't even know whether he got brewer's yeast in there 😅 Would be better to smell the starter and tell about the aromas in vid.
I was watching other yeast video, they said not to use tap water because its treated but distilled because it kills the yeast culture.
D - don’t use chlorinated water! Use a water filter to remove chlorine or let the water sit overnight or boil and cool the water or use well water or distilled water or spring water.
wow so Active...
😎
Suggest me a boom , how to make beer
Got an ignorant question. Very interested in this and walking down my street I noticed honeysuckle blooming in a vacant lot as well as a couple of wild blackberries. Also, my wife's friend just dropped off "homemade" wild honey.
BUT... if I take much more than a tablespoon she'll have my ass. Wondering about a small amount in a small jar with a couple of the berries in it and leave it by the honeysuckles overnight. Thanks again for the video.
Nice baby
So basically you are making blackberry mead to use as a starter lol.
Good people
I use candida lol
Your children should be an example to those nutcases burning and looting in your country. That little girl sounds so polite
Actually you don't have to dilute the honey. You don't need anything else but yeast that's why it's better not to dilute it!
using shit tap water are you crazy sir.!!
Should it really matter for a starter? As far as I'm aware the reason not to use tap water is purely because it tastes harsh in some areas.
yup where i live we take groundwater its the finest type you can get
more yeast starting activation properties if the water is not sterile
I would agree. Chlorine kills microbes. And to top it off there are also other toxins involved.
James Hicks well shity “Tap water” is only shitty in some places where I live I can drink from the lake and the water is better than the water in Arizona
way too much sugar (honey) than a wild starter needed. I mean, if you have wild bees and they have enough pollen to work on you probably only need a teaspoon of something sweet in a litre of water