Last week I submitted a sample of the yeast that I have been harvesting from our apples. The process for harvesting the yeast is pretty simple. We take the apples off of our trees and press them, and then let the cider ferment spontaneously. After several weeks, I rack the cider and then harvest the trub. I will then create a yeast starter with this, and then use it for beer. I traditionally will use the first batch of beer made with this process to inoculate wood barrels, such that subsequent batches of beer aged in the barrels are refermented to a degree, or ‘dried out’ from the yeast in the barrel. I have several award winning beers that have been produced this way.
The results of the analysis were promising. The analysis was done by Gigayeast, who are located in Belmont, CA
“The isolate is a mixture of at least two different yeast and at least one bacteria. One
of the yeast is a fission yeast– not likely a practical beer yeast. The other has the
morphology of a spherical budding yeast typical of brewers yeast. It is resistant to
Cu2+ which is indicative of wild yeast. Both the fission yeast and the bacteria
exhibit significant acidification. We have stored both the original mix and the
budding yeast in our permanent bank.”
My plan is to conduct an A/B test of the community and then the isolate, for comparison.