Yeast Diary - Day 3
Apr. 15th, 2020 01:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nezchanSome promising results and...questionable ones too. Let's look at the jars, 72 hours-ish after starting this whole experiment.
Jar 1
Not all the much happening. It's not thickening up any more which is good. It seems like the raisins have sucked up as much water as they're going to, so now the flour mixture is a thin paste rather than a very thick one. No bubbles however, as the instructions told me I should expect after 12-24 hours.
There is a change in the smell however. Not unpleasant and not strong at this point, but definitely different from where it was yesterday. If this continues, I may use some of it with a half-cup each of flour and water to see if I can't continue the reaction.
Frankly, I've not a lot of hope this will be all that viable.
Jar 2
This is the raisin/water/little maple syrup jar, as you may recall. Much better results.
This morning, one of the raisins started floating. A good sign! By lunchtime, four or five of them were up there. The instructions state that the raisins or other fruit should be floating once the yeast has really taken hold, and I think I'm seeing the beginning of that process.
No spontaneous bubbles so far, though. Some fine bubbles after stirring, which still haven't gone away a little later on, but that's fine. The water is still cloudy, which hasn't changed a whole lot. It's somewhat yellowish in the sunlight. There is a distinct scent, similar to wine, when I open the jar fully.
I'm very encouraged by these results. They seem to be proceeding exactly according to the instructions, and I'm hopeful that I can try using it in a recipe tomorrow or Friday.
Overview
The Twitter directions, I'm afraid, may be failing me. Hopefully not, since I really want this to work. Obviously just getting a bottle of dry yeast again would be ideal, but I'm not in a position to be picky, and I'm already on this road so I'll have to see it through.
I've resolved to establish Jar 3 on Friday evening in any case. I bottled my own beer back in December, so I have a stock of bottle-conditioned stout in my basement, of which I have one a week. My plan is to mix up a couple of tablespoons of that with a cup each of flour and water when I open my next one, and see where that takes me. I'm cautiously hopeful.
Jar 1
Not all the much happening. It's not thickening up any more which is good. It seems like the raisins have sucked up as much water as they're going to, so now the flour mixture is a thin paste rather than a very thick one. No bubbles however, as the instructions told me I should expect after 12-24 hours.
There is a change in the smell however. Not unpleasant and not strong at this point, but definitely different from where it was yesterday. If this continues, I may use some of it with a half-cup each of flour and water to see if I can't continue the reaction.
Frankly, I've not a lot of hope this will be all that viable.
Jar 2
This is the raisin/water/little maple syrup jar, as you may recall. Much better results.
This morning, one of the raisins started floating. A good sign! By lunchtime, four or five of them were up there. The instructions state that the raisins or other fruit should be floating once the yeast has really taken hold, and I think I'm seeing the beginning of that process.
No spontaneous bubbles so far, though. Some fine bubbles after stirring, which still haven't gone away a little later on, but that's fine. The water is still cloudy, which hasn't changed a whole lot. It's somewhat yellowish in the sunlight. There is a distinct scent, similar to wine, when I open the jar fully.
I'm very encouraged by these results. They seem to be proceeding exactly according to the instructions, and I'm hopeful that I can try using it in a recipe tomorrow or Friday.
Overview
The Twitter directions, I'm afraid, may be failing me. Hopefully not, since I really want this to work. Obviously just getting a bottle of dry yeast again would be ideal, but I'm not in a position to be picky, and I'm already on this road so I'll have to see it through.
I've resolved to establish Jar 3 on Friday evening in any case. I bottled my own beer back in December, so I have a stock of bottle-conditioned stout in my basement, of which I have one a week. My plan is to mix up a couple of tablespoons of that with a cup each of flour and water when I open my next one, and see where that takes me. I'm cautiously hopeful.
