The ultimate extraction would likely be achieved with high proof alcohol. Sugar syrup I think would be less effective than with dry sugar as the dry sugar would exert more osmotic pressure on the tips to draw liquid (and thus flavor) out of the tips.
You can also add them to the boil as you would hops.
I’ve done similar stuff with fresh evergreen cones, pack em in a jar, fill all the gaps in with sugar, wait for the sugar to suck water out of the cones and produce a syrup. No need to set it in the sun either.
Goes great on pancakes, would probably be a fun addition to a beer as well.
It dissolves into salt water.
Except it doesn’t dissolve, this is not the term they should be using, you can’t just dry out the water and get the plastic back. It breaks down into other things. I’m pretty sure an ocean full of dissolved plastic would be a way worse ecological disaster than the current microplastic problem…
I’ve seen like 3-4 articles about this now and they all use the term dissolve and it’s pissing me off.
You can reuse those caps, the tamper proof loop literally only exists for showing if the bottle has been opened previously, it does nothing to help hold the cap on the bottle.
Last weekend I brewed some NEIPAish beer (pretty rare for me to make anything resembling an IPA but my sister and family are coming for a visit and they’re hop heads) using azacca and strata hops, ten gallons of that so I’ll put it in two kegs and dry hop them each differently, I haven’t decided on what so any suggestions are welcome. Fermented with Ebbegarden kveik.
I also brewed a hoppy grape ale, loads of Hallertauer Blanc at the end of boil and then fermented with Lallemand/Escarpment Pomona yeast and added moscato wine pomace to the primary ferment. I pressed the beer off the pomace a couple days ago as it seemed like fermentation was slowing down. I like to press these beers off the pomace while there is still yeast activity so that the yeast will take up any oxygen introduced by pressing.
could be a Pichia strain?
This seems like a good place to put this meme I made a couple months ago
I have fermenting a split batch of wild “tripel” both with the same wild yeast culture that is very belgiany, instead of candi sugar, one batch has a kilo of honey from my bee hive and the other has a kilo of palm sugar I got at the asian grocery store. Additionally I also have (from the same mash as the tripel) a split batch of saison to test out two new wild yeast cultures, one harvested from my bee hive (comb, honey and worker bees in the starter), and the other from Juniper berries my wife collected on Granddad’s Bluff near LaCrosse, WI when she was there visiting relatives earlier this year. They’re all fermenting away together at 75F/24C, initially it was quite sulfury smelling but that has tapered off in the last day or so. Hopefully they turn out well.
More evidence that this is a kveik derived strain. Kveik are well known for needing a lot of nutes, that’s part of why they are able to ferment so quickly. As long as your wort is above ~1.050 you probably don’t need to add any additional nutrient. If you’re making mead or wine with it, then you’ll want to add more than normal.
I would bet money that this is a kveik derived strain and not turbo distillers yeast. Probably they just started propping up Lutra from Omega (which is an isolate from the Hornindal culture). It ferments very clean even at high temps, it does not produce a lot of esters, it’s non-phenolic and also does not produce a ton of fusels or diacetyl.
There are certainly better places to harvest yeast but that doesn’t have anything to do with whether or not the yeast in the bottom of a naturally carbonated bottle of beer is alive or dead. It’s not dead, just dormant.
Birch sap does contain sugar but not a lot. You have to boil 100L of sap down to get 1L of birch syrup (while for maple syrup you only need to boil 60L down to get 1L).
Fermenting the sap directly you’re not going to get much of anything, probably less than 0.5% abv if you don’t add any other sugars. I know you said you are going to add sugar, but I do wonder if you’ll be tasting much flavor from the sap at all if you don’t concentrate the sap.
For super cheap pseudo temp control, you could build a swamp cooler, basically put your carboy into a tub of water with a t-shirt or some cloth around it to soak water up around the entire thing and then blow a fan on it to create evaporative cooling.
Another option would be to use kveik yeast and then you don’t really need to worry about ferment temp (other than maybe being too cold).
That yeast isn’t dead, it’s just gone dormant as there’s no food (sugar) left in the bottle for it to eat. You could easily build up more yeast from the stuff in the bottom of one of these bottles.
looks like only the stuffie is available now. I’d really like a shirt.
TBF they’d probably take your lunch money for wearing a shirt with some latin words on it too
Che Guevara t-shirts seem to get sold quite a lot.
Got a link to where this stuff can be bought when available?
Everyone has a right to sell a shirt with some latin words written on it too. That didn’t stop bluesky from making a bunch of money doing so.
It’s not illegal in the US for homebrewers, it would be for a commercial brewery (though they can buy vanilla extract which uses alcohol for the extraction and use that with no issues), in reality no one is checking this stuff and there’s probably a lot a commercial brewery can get away with that is technically illegal, just put spruce tips on the label, no one cares/asks how it was extracted.