So far: Kahm-covered oak leaves began fermenting after 1 day, raisins
and apple peels after 2 days. Malt extract was already fermenting when
I began the experiment and has made an excellent fermented beverage
already. Liquid from kahm-covered oak leaves, raisins and apple peels
and kvass have all been transferred to plastic bottle to carbonate and
grains in apple juice. Looks like they are beginning to ferment.
apple peel and lemon
Second to begin fermentation after 2 days. I put some of the liquid
from the jar into a covered bottle to finish its fermentation.
oak leaves. First to ferment after 1 day, now carbonating in
plastic soda pop bottle.
-- still doesn't appear to be fermenting, but there's a thin layer of
something on the top. Not fuzzy, like mold, not fizzy, like yeast.
Perhaps it is starch, rising to the top?
didn't appear to be doing anything but there was a small fizz pop when
I opened the bottle to check on it, so it is coming along.
extract, gone and drunk, was excellent
to experiment on day 3) fermenting strongly, will transfer to bottle.
Comes in second after kahm-covered oak leaves, tying with raisins and
apples and moldy hay for the length of time to start fermenting from
(added to experiment on day 3) fermenting strongly, will transfer to
bottle. Comes in second after kahm-covered oak leaves, tying with
raisins and apples and peaches for the length of time to start
fermenting from wild yeast. I note two things about moldy hay: (1) It
is the only source of airborne yeast so far that would lend itself to
being sent in the mail to someone and (2) the mold looked exactly like
the mold in blue cheese.
put some dandelions in sugar water and added them to the experiment
because they look pretty and I want to make a page on all the things
you can do with dandelions, even though I don't know of anything that
says they're any good at being a source of wild yeast.