by blond.chap » Tue Jun 25, 2013 2:36 pm
From what I understand, using wild yeast is very easy, but takes a while to ferment out.
If you mix up a wash and leave it open, stirring regularly, eventually wild yeast will take hold and ferment it out. If you then reuse the yeast bed over and over, the fermentation should speed up as the yeast selectively mutates.
It won't be a single strain (as is commonly used in fermentation), and it'll be pot luck as to whether it is good or not, but it's a fairly easy process.
If your wash doesn't fire off you can make a wild yeast starter culture. One I've used before is called a "ginger bug", as follows:
- Peel about 6 inches of unwashed ginger (organic would be best)
- Add the peel into a mug with a tablespoon of sugar
- Add warm water (avoid mains water, as the chlorine kills the yeast) and stir it up
- Stir every 12-24 hours for a week or so, adding a bit of sugar every few days
After a day or 2 you'll see bubbles in the cup, showing that the yeast is active. It'll be ready for use after a week or so.