Champagne yeast vs. wild yeast battle

Champagne yeast vs. wild yeast battle

Post by David Catapa » Fri, 23 Sep 1994 21:56:22



Hi,
  Interesting thing happened this morning during my grape juice shower.  A few
details...

  Saturday I purchased 6 gals. of Seyval juice from a local vineyard, unsulfited,
and I planned on starting the yeast Sunday.  One thing lead to another and all of
a sudden it was Wednesday and I still hadn't dosed the juice or started the yeast.
In the mean time the wild yeasties started having a party.  So Wednesday I drew off
some starter juice and dosed the remaining juice with 50ppm meta.  When I drew off
the starter juice it had foamed quite a bit.  After adding the champagne yeast
Wednesday night to the starter juice and letting it get going I pitched the starter
Thursday morning and began to stir to aerate the juice to get a good fermentation
start.
  At this point Mount Seyvalius erupted, showering me and the surrounding
area with foamy juice.  I lost about a gallon of must.  Has anyone had a similar
explosive experience with wild yeast or better yet an explanation of what happened?
I always assumed that wild yeast was pretty wimpy stuff.

        Dave,


 
 
 

Champagne yeast vs. wild yeast battle

Post by don schill » Tue, 27 Sep 1994 17:57:16



Quote:

>Subject: Champagne yeast vs. wild yeast battle
>Keywords: wild yeast fermentation
>Date: Thu, 22 Sep 1994 12:56:22 GMT
>Hi,
>  Interesting thing happened this morning during my grape juice shower.  A few
>details...

Of which I deleted most of the details.

Quote:
>I always assumed that wild yeast was pretty wimpy stuff.

Before the creation of wine yeast, wild yeast was used to make wines and
champagne.  It was used for thousands of years.  Although the wild yeast can
be controled by adding metabisulfite, it needs to be added early.