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Fermentation question, natural yeast
    #29351470 -

With natural fermentation I would think it takes a little longer to start the fermentation process.

Thinking natural yeast isn't as aggressive tell it gets going.

Got 5 gallons grape juice
And 2 buckets of Mash pulp grapes with added water

Thought I'd let the pulp Mash sit a few days as an  experiment

Side note

Fermentation time table based on suger levels
And yeast consumption  rates would be interesting

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Re: Fermentation question, natural yeast [Re: dreamninja]
    #29356034 -

trouble with natural fermentation is that you have no control with whatever else takes a fancy to your wash until theres enough alchohol in there to act as a preservative , i'd experiment with smaller batches rather than waste that much grape juice in one go.

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Re: Fermentation question, natural yeast [Re: pugster]
    #29356054 -

Still brewing related.
Concept.

Bee polin few pinches of oats and brown sugar.

Ale yeat.

Nice stuff and I drank it a little early.

Thinking if brewing other active brews.

Bee polin is active to me.

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Re: Fermentation question, natural yeast [Re: dreamninja]
    #29359954 -

Natural fermentation yeast is hit and miss as it's on the skin of the grape. But if it hits keep it as yeast that you keep dividing out.


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https://www.shroomery.org/forums/showflat.php/Number/8553541

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