North American Fruit Explorers mailing list at ibiblio

[Jay Cutts <orders@cuttsreviews.com>]

Actually I'm wondering if it might be that raisins or ginger already 
have yeasts on their surface that might speed things up.  After all, the 
yeast is really attracted to sugar, so sugar alone should do the trick 
but if there are yeasts present on the raisins or ginger or other fruit, 
that's what would speed it up.  Could it be something like that?

Regards,

Jay

Jay Cutts
Director, Cutts Graduate Reviews
Lead Author, Barron's Test Prep Publications
800-353-4898 day or eve, 7 days
(In NM, 505-281-0684)



On 9/7/2011 9:20 AM, Maria Schumann wrote:
> I think its like using raisins when you make a wine with no added
> yeast-- the wild yeast is attracted to the raisins or in this case,
> ginger.
>
> On Sep 7, 2011, at 8:37 AM, mIEKAL aND wrote:
>
> > Why the ginger with the yeast starter?
> >
> > On Tue, Sep 6, 2011 at 7:21 PM, Maria Schumann
> > <mariaschu@vtlink.net>  wrote:
> > > I make mine with wild yeast-- leave a cup with grated ginger and
> > > sugar
> > > and water on the kitchen counter for 3 or 4 days, and then use that
> > > as
> > > a starter culture.
> > > Maria
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