Making Tej with wild yeast?
- Thread starter spoiled brat
- Start date
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I made a starter from a piece of gesho, and it took the 1040 starter down to 1000. Anyone have a guessitmation what the EToH tolerance of the wild yeast might be? 7%? 10%?
I guess I could bump the applejuice/honey starter strength up to 22Brix and see how far it drives it down... but I would really like the plate the yeast to isolate it so I dont get the extra bacteria in a big batch... Im hesitant to drop the gesho starter on a 5gal batch rather than go with conventional wine yeast... although the gesho 1040 starter smells and tastes quite nice!
I guess I could bump the applejuice/honey starter strength up to 22Brix and see how far it drives it down... but I would really like the plate the yeast to isolate it so I dont get the extra bacteria in a big batch... Im hesitant to drop the gesho starter on a 5gal batch rather than go with conventional wine yeast... although the gesho 1040 starter smells and tastes quite nice!
You could acid wash the slurry to reduce the bacteria count. I've also had anecdotal luck reducing the bacteria count just by doing several passes and repitching the slurry. The less alcohol-tolerant bacteria will die off after a few runs, and you'll also select for the more robust yeast cells.
