from the air using different mediums, to find out which would work the
best. These are the conclusions from that experiment. The results for
each day can be found at these pages:
1 | Day
2 | Day
3 | Day
4 | Day 5
| Day 6
& 8 | Day 9
main conclusion is that you can harvest and grow wild
about anything, anywhere, and the only thing that would prevent you
from being able to do it is not believing you can do it. We are so
removed from these simple, basic skills of the past that it seems like
it must be a complex ritual, when it is actually simple and
straightforward and, as the song goes, "There's really nothing to it,
all you gotta do is do it."
|1 Kefir grains
on day 6.
made a pleasant, if unremarkable, carbonated beverage. I removed the
kefir grains and used an ounce of the kefir grain-fermented apple juice
to start another ferment.
2 days to
form a wild
yeast ferment. Be sure all
fruit is kept pushed down under the water so it doesn't form mold.
1 day to
ferment into a strong culture, however, I
diluted the liquid and started another culture because it tasted like
potatoes in a
baked enamel or pyrex saucepan. Do not use metal. Potato
water cooked in a metal pressure cooker did not produce a ferment. Raw
potatoes pureed in water in blender produce a better ferment than
a long time to show
signs of fermentation but eventually began to ferment. My kvass was
originally made with kefir whey so I don't know if the yeast came from
the kefir or the air.
|6 Malt extract
with water, it
produced an excellent malt beverage with lots of fizz and a good foam
The malt extract I used
had a stuck fermentation when I
began, but I think it took about a week.
6 days to
ferment into an active wild yeast ferment. Use soft ripe peaches, one
with bruises that are starting to go brown are best. Because it was
was able to drink it immediately, or I could have used it in a fruit
wine without having to dilute it to extract the yeast but not the
I put the
peaches into one of my sauerkrauts, drank most of the ferment and then
made another bottle with a small amount of what was left..
to ferment almost
immediately, but took more time because I threw away most of liquid
when I strained out the hay and started another ferment. I threw the
into the compost pile and started a new ferment with some of the liquid
5 days to begin a
ferment. I put the fermented flowers into a sauerkraut jar (yet another
use for the everything-edible dandelion) and made another fermented
beverage. I am thinking of using the dandelion ferment and the moldy
hay ferment mixed as my house brew, as it sounds like fun to know
exactly where the yeast I am using has come from.
spoonful of dirt from
backyard will provide you with all the airborne yeast you need. It's up
to you if you want to use it. Think "our earth, our cure". After it has
begun fermenting, you can drain off the water and use that to make
another ferment until all the soil has been diluted away.
some stale bread in a
glass of water and waited until it got moldy. Can take a few days to a
week depending on conditions. After it has mold on the top of it,
carefully drain the water out from the bottom and add sugar syrup to
it. Cover with a breathable cloth and let set for a day and it will be
a yeast starter.