StillSmart

Re: KALE WASH (Feb 2016)

2018-08-13T00:49:00+00:00

The yeast dies due to high alchohol levels, not because it has run out of work to do. A wash may contain an amount of unfermented material and yet stop fermenting, with the yeast dropping to the bottom.

Statistics: Posted by RumJohn — Mon Aug 13, 2018 12:49 am

Re: KALE WASH (Feb 2016)

2018-08-12T19:15:59+00:00

When we say ‘dead yeast’ ......referring to the sediment of a wash, it’s not really ‘dead’ is it? Isn’t it just that it has run out of ‘food’ and has no work left to do and so it flocculates and falls to the bottom?

Statistics: Posted by H12rpo — Sun Aug 12, 2018 7:15 pm

Re: KALE WASH (Feb 2016)

2018-08-11T05:14:45+00:00

Yes indeed what are they options.
Boiled dried yeast (boiled out of the packet) ?
Or Previous sediment (as is) ?
Or washed previous sediment (recovered dead yeast) ?

Statistics: Posted by Mash — Sat Aug 11, 2018 5:14 am

Re: KALE WASH (Feb 2016)

2018-08-10T12:09:23+00:00

Dead bakers makes great nutrient, have done it for years in rums.

Statistics: Posted by googe — Fri Aug 10, 2018 12:09 pm

Re: KALE WASH (Feb 2016)

2018-08-09T06:29:11+00:00

Absolutely. I want the details so I can recreate it, trial it and understand the gain.

Statistics: Posted by Mash — Thu Aug 09, 2018 6:29 am

Re: KALE WASH (Feb 2016)

2018-08-08T23:46:48+00:00

Live yeast do like to eat dead yeast, you know this.
Seems like very small quantities to me, hey ho
Bemused.

Robert.

Statistics: Posted by Easydrinker — Wed Aug 08, 2018 11:46 pm

Re: KALE WASH (Feb 2016)

2018-08-06T13:59:19+00:00

Perhaps the Sun has boiled my head, but I'm struggling to make this add up.

This is a 1 gallon recipe.
10 g dried Baker's yeast gently boiled for 5 mins
5 g wine yeast( pitched at yeast).

Are you saying that by using the wine yeast (with a lower temperature threshold) the boiled yeast (As a nutrient) brings something to the party, that allows the fermentation to continue?

Can I ask the quantity & method you used with the kale please? and which wine yeast?

Statistics: Posted by Mash — Mon Aug 06, 2018 1:59 pm

Re: KALE WASH (Feb 2016)

2018-08-06T11:35:17+00:00

gallon demijohn 10 grams of bakers yeast brought to the boil then left to simmer for 5 mins, 1 teaspoon of wine yeast. Mixed with kale juice at room temperature. I did not reuse the lees.
It removes the need to have external heater in modern house. Hope this helps

Statistics: Posted by gazzor114 — Mon Aug 06, 2018 11:35 am

Re: KALE WASH (Feb 2016)

2018-08-06T06:50:48+00:00

Good news.

So what were the yeast qualities (active and boiled) and the fermentation temps and I will give it a go.

Have you retained the lees to reuse boiled?

Statistics: Posted by Mash — Mon Aug 06, 2018 6:50 am

Re: KALE WASH (Feb 2016)

2018-08-05T17:59:49+00:00

The experiment worked, the kale wine yeast and boiled bakers yeast fermented out. The amount of beakers yeast is also a nutrient.

Statistics: Posted by gazzor114 — Sun Aug 05, 2018 5:59 pm

Re: KALE WASH (Feb 2016)

2018-08-03T17:55:46+00:00

per batch (25 liters)

Statistics: Posted by Mash — Fri Aug 03, 2018 5:55 pm

Re: KALE WASH (Feb 2016)

2018-08-03T17:47:36+00:00

Thank you I will give it a try on my next batch, is it 1/2 a teaspoon per gallon?

Statistics: Posted by gazzor114 — Fri Aug 03, 2018 5:47 pm

Re: KALE WASH (Feb 2016)

2018-08-01T13:27:43+00:00

There is a relationship between yeast and fat (typically olive oil).

Bread is better with fat. The bread keeps better, with better flavour.

I have proved red wine is better when the yeast get some olive oil during fermentation. There is never ever a trace left.

I think it might be a nutritional thing, so it would certainly be worth testing. A Kale wash with half a teaspoon?

Statistics: Posted by Mash — Wed Aug 01, 2018 1:27 pm

Re: KALE WASH (Feb 2016)

2018-08-01T12:56:30+00:00

I not understand olive oil?

Statistics: Posted by gazzor114 — Wed Aug 01, 2018 12:56 pm

Re: KALE WASH (Feb 2016)

2018-07-29T20:47:11+00:00

gazzor114 wrote:
The experiment did not work, Kale with a teaspoon of test and 1Kg of sugar stopped fermentation @ 1.20. I have now boiled bakers yeast and added this to my demijohn and the fermentation has now re-started. It appears that the large amount of bakers yeast is because of the cannibalism of the yeast and lack of button the Kale. I will update if this works

You might be onto something, but not sure about your conclusion. Might be worth a test with olive oil.

Statistics: Posted by Mash — Sun Jul 29, 2018 8:47 pm