StillSmart

per batch (25 liters)

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

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?

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

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?

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

Robert.

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

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

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) ?

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?

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.