tag:blogger.com,1999:blog-21271644.post701092959678677243..comments2023-11-02T07:13:53.064-07:00Comments on Beervana: The Timid Man's Spontaneous Ferment?Jeff Alworthhttp://www.blogger.com/profile/02930119177544342495noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-21271644.post-36443945110620970232014-11-19T06:50:06.471-08:002014-11-19T06:50:06.471-08:00I think the slurry will change over time as the st...I think the slurry will change over time as the stronger bacteria and yeast start to dominate the others in the culture, even on the second generation use. It might go sour, it might just turn out unpleasant, or it might be a funky wonderland, you'll never know unless you try. <br /><br />Plus now that it is colder out the initial fermentation is going to be much different and might turn out,Kyle Larsenhttps://www.blogger.com/profile/10504100873029961057noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-30190358152234061482014-11-18T16:51:30.027-08:002014-11-18T16:51:30.027-08:00A friend of mine who grows apples in northern Illi...A friend of mine who grows apples in northern Illinois makes spontaneous cider as you've recently done, and then adds fresh wort onto the resulting yeast cake when he racks the cider. I've had the resulting beer two or three years in a row now. I believe he used something along the line of a biere de garde base recipe, and the result is pretty decent, and not nearly as funky as one might Steve Mastnyhttp://beerdownload.comnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-78015376955153236792014-11-18T16:44:34.115-08:002014-11-18T16:44:34.115-08:00Normally I delete spam, but that Anon post is so b...Normally I delete spam, but that Anon post is so bizarre I'll leave it there for posterity. I love everything about American women. And foreign women, too. <br /><br />Ted, funny you should say that. As I was pondering this very post while looking down on that rich barm, the thought sprang into my head: smells scrumpy-licious! And then I thought of you. <br /><br />If it continues alongJeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-28944347151515935422014-11-18T14:57:35.706-08:002014-11-18T14:57:35.706-08:00I can't see why it's a cheater's versi...I can't see why it's a cheater's version. I would do it again, and if its possible, split a batch of wort. One beer gets cider slurry only, the gets fermented first with a pure yeast strain and then pitch the cider slurry. Like another poster said, the pure cider slurry may get you more sour than you want. Either way, keep your gravity down; I bet the cider slurry won't Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-63289771724178490512014-11-18T13:24:09.523-08:002014-11-18T13:24:09.523-08:00Traditional cider AFAIK is a 100% natural ferment,...Traditional cider AFAIK is a 100% natural ferment, like you did. Wild yeast acts slowly and then you pick up a secondary ferment some time afterwards (typically malolactic, which helps cut some of the tartness)<br /><br />I've often wondered the same thing as you, though: reusing mothers is traditional in everything from sour dough to sauerkraut; why aren't sour beers done this way, too? Daniel Warnernoreply@blogger.comtag:blogger.com,1999:blog-21271644.post-9972838412911829712014-11-18T13:08:08.540-08:002014-11-18T13:08:08.540-08:00Are you going to send me a bottle?Are you going to send me a bottle?Brewers Union Local 180https://www.blogger.com/profile/05786517873195170945noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-52052014292316613652014-11-18T10:34:34.385-08:002014-11-18T10:34:34.385-08:00Dividing is a good idea: you'll get more exper...Dividing is a good idea: you'll get more experiemental results that way!Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-58954422626808119612014-11-18T10:28:36.664-08:002014-11-18T10:28:36.664-08:00Should have harvested what you had. Wild results, ...Should have harvested what you had. Wild results, as you know, are unpredictable. Definitely divide the wort and see what happens.Pete Dunlophttps://www.blogger.com/profile/17456380762400522665noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-4411376272776067602014-11-18T10:10:35.578-08:002014-11-18T10:10:35.578-08:00Ed, an interesting point. Rodenbach starts with a ...Ed, an interesting point. Rodenbach starts with a normally-fermented beer and then uses mixed fermentation thereafter. (It's why people who ferment directly with Roselare yeast usually end up with gasoline.) Wonder if I should divide a wort in two and try both methods--regular fermentation followed by the cider-yeast pitch along with a straight cider-yeast pitch into wort. Jeff Alworthhttps://www.blogger.com/profile/02930119177544342495noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-58145231678516214922014-11-18T10:06:50.806-08:002014-11-18T10:06:50.806-08:00I would say it's an experiment well worth the ...I would say it's an experiment well worth the effort!<br />Leslie Chttps://www.blogger.com/profile/01637592078710499873noreply@blogger.comtag:blogger.com,1999:blog-21271644.post-39841415076275980742014-11-18T09:59:33.016-08:002014-11-18T09:59:33.016-08:00Give it a go, you'll find out if you're cl...Give it a go, you'll find out if you're clever or a bonehead when you taste it!<br /><br />It should ferment OK, but being a mixed fermentation it may turn out very sour. Edhttps://www.blogger.com/profile/13844169940650659196noreply@blogger.com