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wild yeast mead?

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rue:
I am sure that this would have been discussed before but the forum is very big and FULL of information.  Please just sign post me if there is already a thread.  I have made mead three times now following Saunders Katz wild fermentation method where you 'catch' the wild yeast to make the mead.  I definately caught something that got it bubbling and fermenting ready to air lock. However the 1st batch was crap mainly because I had no direct previous knowledge of making alcohol and didnt manage sediment properly so the whole thing is well just awful.  The second batch I siphoned off the sediment better and let it stand for months and its as clear as a bell but tastes like vinegar!  I have a 3rd batch in a car boy still glugging away. I have no idea if Ive made vinegar or mead yet....... I havent made any more (I was using run off from cappings to make use of this) until I work it out better.  Any ideas on what Im doing wrong?  Partner thinks that using purchased yeast will rectify the problem.  Would love to be able to 'catch' my own wild stuff tho' and make nice alcohol.  We are into self sufficiency and just going out and buying stuff goes against the grain a little.  There again maybe its like sourdough?  If I got some good yeast from someone or even buy can I use my own sediment from this to start next batch?

Michael Bush:
>as clear as a bell but tastes like vinegar!

Then it is probably vinegar.  Honey vinegar is a very pricey product...  You probably had too much oxygen.

The yeast in the bee bread and the sugar tolerant yeast on the comb will work fine (albeit may taste a bit wild) if you keep oxygen away from the brew.

If you want to catch wild yeast for sourdough (I have no used it for mead so can't say how it would work for that) I get it from juniper berries (which happen to be in my yard or I might try some other berries).  Take a handful of juniper berries and put them in a jar with some sugar, milk, flour and water and put it in a warm place.

BeeMaster2:
Rue,
It used to be that people would talk about wines as being a very good year and then not so good. You do not hear that now. The reason is that in the past, the yeast used was the natural yeast that came in on the grapes and it was different every year. Now they control which yeast goes into the brew and are able to get consistant results year after year. If you want wild yeasts you are at the whims of nature. If you want the best mead you can produce, add the yeast that will allow you to control it. Here in Jacksonville FL we have a Just Brew It that sells yeast of all different kinds. I am pretty sure they are on the internet under that name if there are no brewing stores in your area.
Jim

buzzbee:
As with any wine, leaving it exposed to the open air is risky. Even with catching wild yeasts it is best to kill all yeasts in the must when you start. Keep it covered with a cloth . Do not expose your wines to any vinegar vapors before airlocking. And be sure to keep the fruit flies out when no airlock is present.

KeyLargoBees:
Its the wild yeast thing.....some are good some are very very bad. None will kill you but unless you know whats in the air you are better off not taking chances on something that's going to use up a ton of honey and take 6 months to ferment out and clear. Home brewers and wine makers go to pretty extreme lengths to exclude wild yeasts from our products....in essence its because we want repeatable results and if you use a proven yeast you are one step closer to knowing its going to come out drinkable.

Spend a few dollars and get a package of dry champagne yeast from amazon or a local homebrew/wine shop (Lavelin EC-1118 works great) ....that way you are more guaranteed of a drinkable result ;-)

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