North American Fruit Explorers mailing list at ibiblio

[david liezen <chandos49@hotmail.com>]

As one of my biology profs told the class, yeasts are present all around us. 
They proliferate on many fruit surfaces. That is principally what you see as 
a whitish dusty coating on plums, cranberries, blueberries, elderberries and 
grapes, to name but a few. Some apples have more than others - so that it 
influences their names, such as Blue Pearmain. To the serious brewer, 
utilizing wild yeasts lends a level of risk into the mix, as we don't know 
what strain of yeast may dominate. If one wishes a particular result in the 
profile of the finished beverage, one opts for a specific commercially 
available yeast strain, or keeps a yeast at home alive.Dave Liezen

> Date: Wed, 7 Sep 2011 09:59:22 -0600
> From: orders@cuttsreviews.com
> To: nafex@lists.ibiblio.org
> Subject: Re: [NAFEX] Off Topic - Homemade carbonated drinks
> 
> 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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