In continuing the experiments with fermenting weird stuff, the newest experiment is 1 gallon of welches grape juice and 1 lbs of dark brown sugar.
It tastes like port wine.
But that’s not the point, and it’s not what the post is about. The experiments are driven by two factors: No-one really seems to be exploring fermenting non-beery things with beer yeast and the experiments have to be cheap enough that if the product is total junk, I can toss it. The biggest hurdle here is yeast. Good yeast, which is usually $7 a phial, is way to expensive to be tossing on top of apple juice and brown sugar, grape juice and brown sugar, motor oil and other things you might want to experiment with fermenting and drinking.
As usual, we’re using a standard 6.5 stopper, three piece airlock, carlos rossie 4 quart jugs, WLP530 and whatever I feel like feeding the WLP530. Why 530? It’s got a nice flavor profile (it worked really well for the cider) and it seems fairly tolerant of.. me feeding it terrible stuff. The downside – it operates really slowly. Really slowly. Even on it’s own fermenting good old maltose it’s just slow. The cider took a month, and I wasn’t sure if the cider was going to work. In typical fashion it took three days to get started and it will probably take it a month to finish.
The yeast wash was fairly easy and I think I overthought the problem the last time. Take the yeast trub (the slurry on the bottom of the bottle) preferably by pouring your product off from it as gently as possible into a bottle or another jug, then fill the original jug up with water and shake it. The yeast is now suspended in the water. Put some foil or wrap on top and put it in the fridge for a week or until the yeast settles back down. (Note that if you brewed an all grain batch, you’ll see two layers. The bottom layer is proteins from the grains and you don’t want this). Do this until the water runs clear, usually twice or three times.
Once you have it down this far, you want to pour off the water one last time and then stir up the slurry. Pour this into a glass or (ideally) the tube the original yeast was shipped in. Top up with water (or it will mold), seal, save $7.
That being said, to get the yeast to start you either need a stir plate (but this is a post for another time) or you need a bubbler stone. The stir plate is the better option in my opinion because the yeast is going to clump up and sit on the bottom. That’s why you need the bubbler, you need to put air in the product. Lacking either one of these, I just put a cap on the carlos rossi bottle and shook the hell out of it once I had put the yeast in. This worked, but like I said, it’s a slow starting yeast which is made even slower because of the lack of oxygen in the wort.
So hows it coming along? Three days into it, it’s finally to the place I would expect actual wort to be bubbling after 12 hours (a bubble every second or so). I’m thinking the grape juice either has chemical preservatives in it or its way too acidic for this yeast. ONLY THE STRONG SURVIVE. If it plays out the way the cider did, it should finish sweet and have enough complexity to satisfy jaded drinkers while being easy (and cheap) enough to make to keep as a table wine.