Does anyone on this list know how to cultivate yeast?

I'm looking for a recipe to carry turbo yeast over from batch to batch. It
seems like you could create an environment where a part of the colony could
survive at a slower pace or go dormant, (as they are when you buy them). I'm
just looking for a way to save some money

Thanks in advance

q wrote:
> Does anyone on this list know how to cultivate yeast?
>
> I'm looking for a recipe to carry turbo yeast over from batch to
batch. It
> seems like you could create an environment where a part of the colony
could
> survive at a slower pace or go dormant, (as they are when you buy
them). I'm
> just looking for a way to save some money
>
> Thanks in advance

There are some procedures archived on the web, search for the brewing
FAQ and you'll find them.

Briefly, the procedure requires aseptic techniques, the medium
mentioned is malt, with agar added, and the culture is stored in the
refridgerator for up to several months before you use it to make a
starter, or repeat the process.

If your technique is poor, you'll contaminate your culture. If you
keep it too long, it will die. If you repeat the process too many
times, you may begin to select against your desired yeast in favor of a
less desireable mutant strain.

You'll get better results just buying the yeast. I did use the fine
lees from one batch of wine to make some hard cider, but that's as far
as I took the yeast recycling.

"q" > wrote in message
...
> I'm looking for a recipe to carry turbo yeast over from batch to batch.
> I'm just looking for a way to save some money

Buy fresh and keep it sealed tightly in the 'fridge. Yeast is cheap.

Tom S

Tom S wrote:
> "q" > wrote in message
> ...
> > I'm looking for a recipe to carry turbo yeast over from batch to
batch.
> > I'm just looking for a way to save some money
>
> Buy fresh and keep it sealed tightly in the 'fridge. Yeast is cheap.
>
> Tom S

I did a bit of googling, and the Turbo yeast, like the original poster
mentioned, is more expensive -- 6 USD$ for enough to ferment 25 liters
to 22% alcohol. Its not like my 0.89 cents for a package of Lavin
EC1118.

It appears turbo yeast can't be cultured the way wine or beer yeast
can. Its not just the strain of yeast that gives 20% alcohol -- its
the special nutrients loaded into the yeast as it goes dormant. You're
not going to find those instructions online -- those are trade secrets.

wrote:
>
> I did a bit of googling, and the Turbo yeast, like the original
poster
> mentioned, is more expensive -- 6 USD$ for enough to ferment 25
liters
> to 22% alcohol. Its not like my 0.89 cents for a package of Lavin
> EC1118.
>
> It appears turbo yeast can't be cultured the way wine or beer yeast
> can. Its not just the strain of yeast that gives 20% alcohol -- its
> the special nutrients loaded into the yeast as it goes dormant.
You're
> not going to find those instructions online -- those are trade
secrets.

I pretty sure (with a little research) you could come up with a
nurtient mixture that would work.

The major issue with reusing this yeast is that after sitting in a
solution of 20% alcohol, the yeast may not be in the best of shape.

I would recommend that the OP take a fresh culture and make a large
starter around SG 1.020 with lots of nutrients added (including O2).
When the population has increased, take a portion of the starter for
the current fermentation and then add more nutrient mixture to increase
the population again.



Andy

Tom S wrote:
> "q" > wrote in message
> ...
> > I'm looking for a recipe to carry turbo yeast over from batch to
batch.
> > I'm just looking for a way to save some money
>
> Buy fresh and keep it sealed tightly in the 'fridge. Yeast is cheap.
>
> Tom S

I did a bit of googling, and the Turbo yeast, like the original poster
mentioned, is more expensive -- 6 USD$ for enough to ferment 25 liters
to 22% alcohol. Its not like my 0.89 cents for a package of Lavin
EC1118.

It appears turbo yeast can't be cultured the way wine or beer yeast
can. Its not just the strain of yeast that gives 20% alcohol -- its
the special nutrients loaded into the yeast as it goes dormant. You're
not going to find those instructions online -- those are trade secrets.

"q" > wrote in message
...
> Does anyone on this list know how to cultivate yeast?
>
> I'm looking for a recipe to carry turbo yeast over from batch to batch. It
> seems like you could create an environment where a part of the colony
could
> survive at a slower pace or go dormant, (as they are when you buy them).
I'm
> just looking for a way to save some money
>
> Thanks in advance
>
This raises a question for me. If the wine is finished fermenting and
the yeast has all settled out, is it alive but lacking in sugar/nutrients
and thereby dormant, or is it just plain dead???? Hmmm?????

Bob wrote:
>
> This raises a question for me. If the wine is finished fermenting
and
> the yeast has all settled out, is it alive but lacking in
sugar/nutrients
> and thereby dormant, or is it just plain dead???? Hmmm?????


Both. Some of the yeast will die off, but there will still be a lot of
live cells that have just gone dormant because of a lack of sugar.

The problem with reusing the yeast is they may be very stressed out at
this point, especially if they are in a high alcohol solution. They can
have difficulty regulating what passes into and out of the cell. They
are also usually very low on compounds required to maintain cell
integrety.

Many/most of these compounds can be created by the cells but the
process can result in an increase in undesirable chemicals in the wine
depending on the available source chemicals.

Andy

"JEP62" > wrote in message
oups.com...
>
> Bob wrote:
> >
> > This raises a question for me. If the wine is finished fermenting
> and
> > the yeast has all settled out, is it alive but lacking in
> sugar/nutrients
> > and thereby dormant, or is it just plain dead???? Hmmm?????
>
>
> Both. Some of the yeast will die off, but there will still be a lot of
> live cells that have just gone dormant because of a lack of sugar.
>
> The problem with reusing the yeast is they may be very stressed out at
> this point, especially if they are in a high alcohol solution. They can
> have difficulty regulating what passes into and out of the cell. They
> are also usually very low on compounds required to maintain cell
> integrety.
>
> Many/most of these compounds can be created by the cells but the
> process can result in an increase in undesirable chemicals in the wine
> depending on the available source chemicals.
>
Thank you very much for this excellent explanation!
Bob
--
http://www.RoanokeIsland.com
35* 55' N, 75* 40' W



> Andy
>

"JEP62" > wrote in message
oups.com...
>
> Bob wrote:
> >
> > This raises a question for me. If the wine is finished fermenting
> and
> > the yeast has all settled out, is it alive but lacking in
> sugar/nutrients
> > and thereby dormant, or is it just plain dead???? Hmmm?????
>
>
> Both. Some of the yeast will die off, but there will still be a lot of
> live cells that have just gone dormant because of a lack of sugar.
>
> The problem with reusing the yeast is they may be very stressed out at
> this point, especially if they are in a high alcohol solution. They can
> have difficulty regulating what passes into and out of the cell. They
> are also usually very low on compounds required to maintain cell
> integrety.
>
> Many/most of these compounds can be created by the cells but the
> process can result in an increase in undesirable chemicals in the wine
> depending on the available source chemicals.
>
Thank you very much for this excellent explanation!
Bob
--
http://www.RoanokeIsland.com
35* 55' N, 75* 40' W



> Andy
>

Bob wrote:
>
> This raises a question for me. If the wine is finished fermenting
and
> the yeast has all settled out, is it alive but lacking in
sugar/nutrients
> and thereby dormant, or is it just plain dead???? Hmmm?????


Both. Some of the yeast will die off, but there will still be a lot of
live cells that have just gone dormant because of a lack of sugar.

The problem with reusing the yeast is they may be very stressed out at
this point, especially if they are in a high alcohol solution. They can
have difficulty regulating what passes into and out of the cell. They
are also usually very low on compounds required to maintain cell
integrety.

Many/most of these compounds can be created by the cells but the
process can result in an increase in undesirable chemicals in the wine
depending on the available source chemicals.

Andy

"q" > wrote in message
...
> Does anyone on this list know how to cultivate yeast?
>
> I'm looking for a recipe to carry turbo yeast over from batch to batch. It
> seems like you could create an environment where a part of the colony
could
> survive at a slower pace or go dormant, (as they are when you buy them).
I'm
> just looking for a way to save some money
>
> Thanks in advance
>
This raises a question for me. If the wine is finished fermenting and
the yeast has all settled out, is it alive but lacking in sugar/nutrients
and thereby dormant, or is it just plain dead???? Hmmm?????