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Hi all,

Trying to make wine/cider etc in the oldest, most authentic way possible.
Not using electricity or anything that comes in packets.

So i need to know how to make and propogate yeast for wine and cider?

Any clues on the amout to use would be great.
I know you need more as its less concentrated.

I have some packet wine and cider yeasts already.
Not sure if they can be used as a starter.

Thanks,
Mark.

PS Will post results/instructions when i have success.

I think (and i'm sure someone will be more constructive) that you don't need extra yeast to make cider - there's enough on/in the apples already.

I have a book called the natural winemaking book (or something like it) and i think its got recipes for yeastless wine. I'll have a look for it.

Yes with the cider.

As long as the apples haven't been treated, or washed, the skin contains wild yeasts which will begin the fermentation process.

I hink grapes do too. Not sure about the rest of the fruits.

Aaaah, talking of grapes, i rmember that in the natural winemaking book (which is eluding me at the moment...) that they use sultanas and raisins a lot rather than extra yeast.

Sultanas and Raisins are often used to nourish the yeast, you can make up a starter bottle with one packet of yeast, water and sugar....use 2/3rds of it then top up with water and a teaspoon or so of sugar and leave to get going for the next brew. I think this 'carrying over' of a yeast culture is quite authentic...if you don't want to use a packet chum up with another winemaker and see if they can start a starter off for you.

just an idea
Kind thoughts
Deb

Hiya,

Thanks for advice but....

What i want to do is make wine/cider etc etc etc using
only indigenous ingredients to the UK/Ireland.

Sultanas/Currents/Limes/Lemons/Tea all out....

Looking to make drinks in the pre-industrial revolution manner.

Anyone got a clue ?

I hate relaying on chemicals and imported fruit so want to make it 100% home made. I'll have to use sugar though, as honey is too expensive
and as i don't have bees i may as well buy sugar.

the old way was to keep yeast going.. you dont make yeast.. it is a living hting, you feed it.. with sugar, and keep a bit back for the next batch of cooking . you might have to start by buying some yeast, or getting a donation from someone, but after that you just keep it. You could start with you packets as a starter - add water and sugar.. it will foam, then you will need to keep adding water and sugar.. it multiplies.. so if you are not using it you will have to get rid of some, and keep back a bit,, and keep feeding it etc,,,

in fact they say that the 'magic wand' idea comes from the yeasts that would have been stuck to the wooden spoon items were made with. the spoon was never washed (that would ruin the magic) and you always stirred the next brew/cheese/ whatever it is you are making that needs a culture, and lo and behold, it works. just like magic...

I think realisticaly, wine was not made in the UK or ireland before modern imports of sugar etc.. because we just do not naturally grow what is needed to make it. hence cider and ale were made instead. You can make cider jsut by letting hte apples go a bit soft, crushign the juice out and letting nature take its course. how it works out is a gamble.

As mentioned before: you can 'harvest' yeast by putting unwashed unheated fruit skins in your wine.

That's how it has been done for ages. But there is a real risk of 'unsuitable' yeasts taking over your brew, making it undrinkable or less good than it could have been.

You may want to consider purchasing one package of wine yeast and keep the yeast overfor next fermentations. It may be sinning against the rule of authenticity, but if you have to pour one or more gallon of wine down the drain because unsuitable yeasties took over your brew... that's a waste of good raw materials.

Happy brewing,
Jandra