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.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

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Is wine active enough to cultivate and use as a yeast? (lemmy.world)

submitted 10 months ago by [email protected] to c/[email protected]

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What other sources are there for yeast without purchasing specific supplies of any kind?

I've done several lactose fermentation experiments and am currently playing with figurative fire by washing and running fruits through a food processor, letting them go active in a (burped) container and then adding them to other fruit juices. Currently I have a small apple for yeast that I added to pealed lemons and some lemon juice. I have no expectations for the results, and intend on buying nothing.

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[–] [email protected] 7 points 10 months ago (3 children)

I think that wine yeasts are basically refined strains of the common bread yeast, saccharomyces cerevisiae. Actually a lot of traditional recipes for alcoholic beverages call for bread yeast, like beetroot sherry for example, because that's what regular people had access to in the olden days.

[–] [email protected] 5 points 10 months ago (2 children)

Interesting. I thought bread yeast was limited to ~10% abv. Am I missing something or misinformed?

[–] [email protected] 2 points 10 months ago

I once made a batch of mead using literally bread yeast and it ate up all the sugars finishing at around 16% ABV. It didn't taste good though …

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