4 How did they actually
far: #3, kahm-covered leaves from sauerkraut, began fermenting
first after one day and #2, raisins, apple peels and lemon
juice, second. #6, malt extract, already had some sign of
fermentation when I started the experiment.
1. Kefir grains in apple
The grains are floating
to the top, a
sign that carbon dioxide is being formed as the kefir grains do their
thing and produce water kefir. I expected as much. Kefir grains will
give you a yeast ferment or starter, but whether that counts as "wild"
yeast, I don't know.
2. Raisins, apple peel and lemon juice
fermenting. The carbon
dioxide in the liquid has lifted the raisins and apple peel to the top
of the jar. Tomorrow I will put some of the liquid in a bottle with
sugar water to see how it brews.
Kahm-covered oak leaves
I poured some of the
liquid into a soda pop bottle and added warm water and sugar, to see
how well it brews and what it tastes like.
Still no sign of
I put some of the kvass
in a bottle
of sugar water, with a small amount of tea (I made the plain sugar
syrup with tea instead of water.) The bottle in the picture is a
plastic water bottle. I used that instead of a soda pop bottle because
it will show up better when the kvass ferments the sugar water. Use
soda pop bottles if you ferment in plastic bottles at home.
6. Malt extract
Gone. It was already
in a stuck fermentation from airborne yeast when I started this
experiment, so it had a head start. It only needed more water and a
lower concentration of sugar and it began to ferment. If I had wanted
more alcohol in it, I could have left it to ferment longer (see
Adjusting Alcohol Levels), but I wanted it as "small" as possible. It
was delicious. A light, sweet, creamy full-bodied beer with a nice
head. Foam you could eat with a spoon. Little brown speckly bits of
sweet, nutritious brewer's yeast on top. You could drink this beer for
breakfast (I did).
Pictured here: Mug of beer brewed
with malt extract, water and airborne yeast (no commercial yeast added
to the malt extract), left, and, on the right, view from the top
showing the brown speckly bits of yeast on top of the foam
I put a jar lid on the
peaches and shake them up several times a day to prevent mold on the
part of the peach that floats near the water level. Not fermenting yet,
but there does seem to be "something there that wasn't there before".
8. Moldy Hay
The moldy hay,
unsurprisingly, was producing mold at the top where some of the hay
stuck up above the water. I threw out the hay and made sure the rest of
it stayed submerged under the water.