[Growwine] Encapsulated yeast

[peter salonius]

So Larrry or  Paul
 
Most of us can not use a KILOGRAM of yeast before its expiry date.
 
Is either of you willing to make small packages (small plastic bags with a twist tie)
to resell to interested experimenters? ---- now that you have already gone through the
pain of acquiring it.
 
Put me down for a package and let me know by return email the cost (I will send you the $$ in advance)
for a couple of grams PLUS POSTAGE.
 
Thanx in advance for considering this important service, I am
 
Peter Salonius
=====================================================
From: paul at vivezza.comTo: growwine at littlefatwino.comDate: Tue, 13 Nov 2007 16:13:59 -0800Subject: Re: [Growwine] Encapsulated yeast




Starling Lane Winery used it in there bubbly. I will try it this year. 
http://www.starlinglanewinery.com/
 
Paul

----- Original Message ----- 
From: Larry Paterson 
To: growwine at littlefatwino.com 
Sent: Tuesday, November 13, 2007 4:09 PM
Subject: Re: [Growwine] Encapsulated yeast

The yeast was ordered from Scott Labs, and cost about $280 delivered for a kilo.  It was a pain to get it here, I don't think anyone else in Canada is using it.  I've ordered it three years running, and it's wonderful stuff as long as you keep free SO2 very low.
 
Lardy
 
Larry Paterson, lfw, rd, adcc(Little Fat Wino, Roving Drunk, Alcohol Distribution Channels Critic)
 
http://www.littlefatwino.com/
 
 
----- Original Message ----- 
From: Laura 
To: growwine at littlefatwino.com 
Sent: Tuesday, November 13, 2007 6:39 PM
Subject: Re: [Growwine] Encapsulated yeast

where did you buy it Lardy ? 
 
Laura 

----- Original Message ----- 
From: Larry Paterson 
To: Growwine List 
Sent: Tuesday, November 13, 2007 10:40 AM
Subject: [Growwine] Encapsulated yeast

Hi everyone:
 
I've been using encapsulated yeast (from Scott Labs, see  http://www.scottlab.com/products/fermentation/yeast.asp#encapsulated
 
they've loaded a better users guide at  http://www.scottlab.com/products/fermentation/documents/UsersguideforProElif.pdf    
 
I've been using some of the leftovers from last year (which seem to have survived well in my fridge) to do some unique fermentations.  I started by putting the probably 30 grams of ProElif DV 10 into the four litres plus of really nice ripe Vidal from the end of my house in Peterborough.  When this was down to a nice residual sugar (around 4 per cent sugar right now, may take it a bit farther yet) I ran the wine through a new coffee filter, trapping the encapsulated yeast easily.  
 
This yeast, which was somewhat larger than it started, was then added to four litres of apple juice, and quickly fermented this dry.  At this point, I took the yeast and added it into two litres of reverse-osmosis water.  Also, I put in 12 grams of tartaric acid, and 400 grams of sugar, and about 1.5 grams of fermaid.  This made it 20% sugar, with 6 grams per litre of acidity, and an incredible pH of about 2.3.  This too fermented quickly and the now-much-larger yeast beads are fermenting another four litres of water, without benefit of yeast nutrient this time.
 
http://littlefatwino.com/temporary1.jpg
 
http://littlefatwino.com/temporary2.jpg
 
http://littlefatwino.com/temporary3.jpg
 
The process is much like a sixties lava lamp, with beads rising and falling all over the carboy.  Amazing to watch.  Can't wait to explore uses for this water wine.  Can't imagine anything further happening when it is just reverse-osmosis water, a bit of acid and some alcohol.  May be perfect general-purpose topup wine!  (and how about running this through the coffee maker to serve to overnight wino guests who may have had a slight excess)
 
comments?
 
Lardy
 
Larry Paterson, lfw, rd, adcc(Little Fat Wino, Roving Drunk, Alcohol Distribution Channels Critic)
 
http://www.littlefatwino.com/
 
 



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