Great video, I have been wondering about yeasts for wine making. That's because I do not buy yeast, I collect it in the winds in spring, summer and fall. this is only for 3 years so far with a couple of fails that may not have been the yeast. We live in a boreal forest region with lots of wild flowers, bushes and trees. Being on the east side of the rockies its a good yeast mix I'm guessing. Did try wine yeasts and since I'm not a conaseur I notice no difference, but am sure there is. Its just that I prefer au natural as our ancestors had. If they could make wine from no commercial products, I'm going to try to do that as much as I can, it's just the way I am, lol. Thank you for all your great videos!
Nice and straight to the point again, awesome video! I want to ask you about how to store large opened packets of dry yeast. I intend on buying half a kilogram of yeast as it is a lot cheaper than buying separate sachets. I am concerned about how to store it though. Can I freeze the opened packet and for how long will it last? Also can I freeze it down to -30°c as thats what i have set on my freezer. I asked this on the previous video but i realise it fits better on this video so I'm asking again.
Hello, You can freeze yeast - the dehydrated yeast indeed. It will loose a little of it's vigour and I would recommend making a yeast starter, as in the video to get it going. The colder the freezer the longer you can store the yeast, as for how long? I've frozen viable yeasts for over a year, but not sure of the max time - probably depends on the initial shelf life of the yeast, yeast strain and temp of the freezer. But you'll be good to freeze it for at least a year! I've had a 500g pot of dried yeast, yeast, the one in the video and it has just been in a kitchen cupboard, best before date was 2 years ago. . . and it is still active!
I know if I’m concerned about the viability of yeast I make a starter. Bought a pound a year ago and kept it in the freezer. It’s still perfectly useable. Never had a pound last much longer than a year though so that’s the limit of my experience.
@Happy Homestead you make such great videos, straight to the point. So is it true that no matter how good past batches might have gone, by just adding the yeast straight to the must - even then it's still better to make a starter? I am having trouble with a batch of cranberry and I'm about to introduce a starter to it. Cranberry is so stubborn. I have always made my orange wine without bothering to make a starter, but orange seems to just take off and ferment like crazy with no starter needed.
What about >> in addition >> microbes typically have a territorial life. If the microbes you want to thrive has a head start and can occupy all the space. It then has a better chance at defending its territory.
Do you ever use wild yeast to make wine? I'd be interested in learning your take on wild yeast starters from fruit or flowers. Excellent info otherwise :)
Make an "emergency batch" and mix it with it, half and half. Make it from orange juice. It has to go well (dry) but with orange, it does. I can get 18% in 6 or 7 days. Start 1.126 SG end 0.993 SG and end up at 17.7% with hardly any sugar left in it. It's a good way to salvage it, although you're not going to end up with the original blackberry wine, at least it _was_ salvaged.
Great video, I have been wondering about yeasts for wine making. That's because I do not buy yeast, I collect it in the winds in spring, summer and fall. this is only for 3 years so far with a couple of fails that may not have been the yeast. We live in a boreal forest region with lots of wild flowers, bushes and trees. Being on the east side of the rockies its a good yeast mix I'm guessing. Did try wine yeasts and since I'm not a conaseur I notice no difference, but am sure there is. Its just that I prefer au natural as our ancestors had. If they could make wine from no commercial products, I'm going to try to do that as much as I can, it's just the way I am, lol. Thank you for all your great videos!
Nice and straight to the point again, awesome video! I want to ask you about how to store large opened packets of dry yeast. I intend on buying half a kilogram of yeast as it is a lot cheaper than buying separate sachets. I am concerned about how to store it though. Can I freeze the opened packet and for how long will it last? Also can I freeze it down to -30°c as thats what i have set on my freezer. I asked this on the previous video but i realise it fits better on this video so I'm asking again.
Hello,
You can freeze yeast - the dehydrated yeast indeed. It will loose a little of it's vigour and I would recommend making a yeast starter, as in the video to get it going. The colder the freezer the longer you can store the yeast, as for how long? I've frozen viable yeasts for over a year, but not sure of the max time - probably depends on the initial shelf life of the yeast, yeast strain and temp of the freezer. But you'll be good to freeze it for at least a year!
I've had a 500g pot of dried yeast, yeast, the one in the video and it has just been in a kitchen cupboard, best before date was 2 years ago. . . and it is still active!
I know if I’m concerned about the viability of yeast I make a starter. Bought a pound a year ago and kept it in the freezer. It’s still perfectly useable. Never had a pound last much longer than a year though so that’s the limit of my experience.
Thank you for the comprehensive answer. It will help a lot with my purchasing decision. Also thanks Neil for also sharing your experience.
@Happy Homestead you make such great videos, straight to the point. So is it true that no matter how good past batches might have gone, by just adding the yeast straight to the must - even then it's still better to make a starter? I am having trouble with a batch of cranberry and I'm about to introduce a starter to it. Cranberry is so stubborn. I have always made my orange wine without bothering to make a starter, but orange seems to just take off and ferment like crazy with no starter needed.
What about >> in addition >> microbes typically have a territorial life. If the microbes you want to thrive has a head start and can occupy all the space. It then has a better chance at defending its territory.
Great informative video, thanks.
Glad you enjoyed it!
Do you ever use wild yeast to make wine? I'd be interested in learning your take on wild yeast starters from fruit or flowers. Excellent info otherwise :)
l L have made about 12 l of wine from black berry and it is far to sweet , what can l do to lower the sweetness
Make an "emergency batch" and mix it with it, half and half. Make it from orange juice. It has to go well (dry) but with orange, it does. I can get 18% in 6 or 7 days. Start 1.126 SG end 0.993 SG and end up at 17.7% with hardly any sugar left in it. It's a good way to salvage it, although you're not going to end up with the original blackberry wine, at least it _was_ salvaged.
Thanks for the info. Hopefully I'll be starting to make some booze soon. 🍺🍻🥂🍾🍷🥃🍸🍹