hist-brewing: Slow Ferment
ulfin at mail.portup.com
ulfin at mail.portup.com
Wed Jul 7 16:18:30 PDT 1999
Nathi quotes me:
>>We want quick starts to stave off infection. Fresh must is much
>>more susceptible to infection than must once it is active. Once
>>you have a well-established colony of the happy beasties, outsiders
>>don't have much chance to cause problems. We want to eliminate
>>the period during which the yeast is just waking up and beginning
>This also, we can call a FACT, for BEER. However, I dont think this is all
>that big of an issue with mead.
Not sure why you would say that. Do you think the glucose in
honey possesses some unique resistance to wild yeast?
>And, the biggest reason we try to
>shorten the lag with beer is DMS, and the issue there is more with the pH
>of the beer wort then competition from yeast.
Isn't that a chill lag issue, rather than a yeast lag issue?
>One example is making fruit wine and ciders with the natural yeasts on
>the fruit. Very slow start, all kinds of exposure to beasties, but the
>results are often better then anything you could make with store bought
Substitute "rarely" for "often" and I'd agree with you 100%.
Wild yeasts on fruit are seldom single strains, are almost
never saccharomyces cerevisiae, and almost always have some
major character defect.
>Maybe the point about
>consuming sugars during propagation has something to do with it, this
>would correspond to Als results of ending up with a dryer, smother
>mead because you would be consuming sugars w/o producing alcohol.
Makes sense, but somehow I don't think it's that large of a
factor or vintners would bring up the issue more often when
discussing method for particular recipes. However, the
chemistry really does imply that it's pretty significant.
>This makes since, but it is just a guess.
>My point is that someone has told us that they make good meads using
>this method, and I do not think we should just pull out our brewing texts
>and say "you are wrong"
One of the first things I always tell my students is that for
every absolute rule in vinting, someone has been making award-winning
wines for years doing the exact opposite.
>I also try to work in my bee pollen experiment with this,
>though I have not convinced myself it would be wise to through whole
>bees into the must :)
The honey I use from local apiaries is always raw and unfiltered,
with ocassional bee parts. (We sell it in 60# buckets at the
natural foods co-op where I work.) The blended "Grade A Fancy"
honey one finds in conventional grocery stores has usually
been cooked and filtered, has almost no aroma.
To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com
More information about the hist-brewing