How to Capture Wild Yeast for Mead
As an experienced sommelier and brewer, I have experimented with various techniques to capture wild yeast for mead. One fascinating method that I have found quite successful is using a fresh log, typically made of juniper or birch. This log acts as a natural vessel for yeast collection, allowing the fermentation process to occur naturally and impart unique flavors to the mead.
1. Choosing the Right Log:
– Juniper or birch logs are preferable due to their porous nature, which aids in yeast collection.
– Ensure the log is fresh and recently cut, as older logs may have already begun to decompose.
2. Drying the Log:
– Place the log in a well-ventilated area, allowing it to dry out completely.
– This drying process is crucial as it creates cracks in the log, providing ideal spots for yeast to settle and multiply.
3. Creating Yeast Collection Points:
– Once the log has dried, carefully inspect it for any natural cracks or crevices that have formed.
– You can also carve small runes or symbols into the log's surface, creating additional collection points for yeast.
– These cracks and carvings will serve as yeast reservoirs, allowing them to multiply and thrive.
4. Introducing the Log to the Mead:
– Prepare a new batch of mead, ensuring it is properly sanitized.
– Drop the dried log into the bottom of the fermentation vessel, making sure it is fully submerged in the mead.
– The log will gradually release yeast from its cracks and carvings, kick-starting the fermentation process.
5. Patience and Observation:
– Allow the mead to ferment naturally, without the addition of commercial yeast strains.
– During this period, closely monitor the fermentation process, observing the progression and flavors developing.
– It is important to note that wild yeast fermentation may take longer than using commercial yeast, so be patient and allow nature to take its course.
6. Harvesting and Reusing:
– Once the fermentation is complete, carefully remove the log from the mead.
– Harvest any yeast colonies that have formed on the log's surface or within its cracks.
– These collected yeast can be used to inoculate future batches of mead, creating a consistent and unique flavor profile.
7. Experimentation and Adaptation:
– Remember that capturing wild yeast for mead is a creative and ever-evolving process.
– Feel free to experiment with different types of logs, such as oak or pine, to explore the diverse flavors they can impart.
– Adapt the technique to suit your preferences and the specific characteristics you wish to achieve in your mead.
Capturing wild yeast for mead using a dried log is a fascinating and rewarding method. It allows you to harness the natural environment and create truly unique and flavorful meads. So, embrace your adventurous spirit, and let the wild yeast guide you on a journey of discovery in the world of mead-making. Cheers!