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Yeast Diary - May 11, 2020
May. 11th, 2020 02:42 pmSome good results and some questionable results.
Starting with the questionable, my second attempt at ginger bug seems largely inert. Which is very odd, since I followed the instructions to the letter, and it was doing so well on day 3 of the process. However days 4 and 5 weren't quite as enthusiastic in terms of bubbles (they did bubble though), so I went ahead with pouring off about 2/3 of the liquid and refilling to about the 500ml mark, then adding more ginger and sugar. But a few hours later...no bubbles on the surface at all.
I'll keep trying.
Much more impressive is my raisin starter. It's been in the fridge for two weeks now, and I took it out and did the same pouring off and feeding procedure to get it up to speed for my orange soda project tomorrow. And....it's amazing! Within an hour it was bubbling away, not just collecting foam around the edge but actually fizzing. It's very active right now, and if the ginger bug doesn't work out I'll be confident enough to use this in my next ginger beer attempt. Just look at the video I took over on Instragram!
With regard to the second and third batches of cranberry wine, those got set to ferment yesterday with a gram of wine yeast in one and a teaspoon of bread yeast in the other. Just to see what happens. interestingly, the bread yeast started blooming by evening, while the wine is only really going about now. Neither of them have started bubbling particularly, but I expect it won't be long before they really get rolling.
The original bottle of cranberry is still ticking away, after two weeks in the closet. I'm told wild yeast likes to take its time, so again, not much to be concerned about.
Orange soda tomorrow! Hopefully I'll have some cool results by Thursday. And with luck the ginger bug will perk up so I can take another run at ginger beer within the next few days.
Starting with the questionable, my second attempt at ginger bug seems largely inert. Which is very odd, since I followed the instructions to the letter, and it was doing so well on day 3 of the process. However days 4 and 5 weren't quite as enthusiastic in terms of bubbles (they did bubble though), so I went ahead with pouring off about 2/3 of the liquid and refilling to about the 500ml mark, then adding more ginger and sugar. But a few hours later...no bubbles on the surface at all.
I'll keep trying.
Much more impressive is my raisin starter. It's been in the fridge for two weeks now, and I took it out and did the same pouring off and feeding procedure to get it up to speed for my orange soda project tomorrow. And....it's amazing! Within an hour it was bubbling away, not just collecting foam around the edge but actually fizzing. It's very active right now, and if the ginger bug doesn't work out I'll be confident enough to use this in my next ginger beer attempt. Just look at the video I took over on Instragram!
With regard to the second and third batches of cranberry wine, those got set to ferment yesterday with a gram of wine yeast in one and a teaspoon of bread yeast in the other. Just to see what happens. interestingly, the bread yeast started blooming by evening, while the wine is only really going about now. Neither of them have started bubbling particularly, but I expect it won't be long before they really get rolling.
The original bottle of cranberry is still ticking away, after two weeks in the closet. I'm told wild yeast likes to take its time, so again, not much to be concerned about.
Orange soda tomorrow! Hopefully I'll have some cool results by Thursday. And with luck the ginger bug will perk up so I can take another run at ginger beer within the next few days.
