The Old Bubod Viability Update

a continuation of my previous experiment…

After seven days. I accidentally noticed that the PET bottle where I filled the mixture of pineapple juice, old bubod and sugar was beginning to bulge. Perhaps the bubod yeast began feeding on sugar and producing carbon dioxide. Maybe I closed the cap too tight that gas was building up inside.

Due to bulging, the bottle cap has reached the shelf sealing and started pushing down the glass rack. It will break for sure If I never noticed.

I removed the PET bottle from shelf carefully and loosened its cap. The rush of escaping air caused the juice to spray around wetting the floor and my hand. It smelled like pineapple wine.

bubbling fermenting pineapple wine

….. Yes! My old bubod is still good for fermenting wine. I am hoping for a nice tasting wine. Few weeks more and I can have a taste of it.

See Bubod Pineapple Wine Final Update.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Ensuring Consistent Wine Taste Quality

Using high quality fruits. Leftovers and reject fruits fits perfectly for wine making. High quality fruits are the best however. Final wine flavor rely on starting fruit flavors plus those created during fermentation and aging process. No artificial flavors added. Thus prime fruits are best for making high quality wines.

Proper hygiene. Ensure the cleanliness of workplace and production staffs.  Any form of contaminant, no matter how big or small, is enough to ruin the product.

Adjustment of must properties. Acidity and sweetness should be adjusted to favorable values. It should be the same every batch. Deviation from set values might have a significant impact on final taste.

Pure cultures and proper room temperature. Different yeast strain have different alcohol output. Choose the right strain. Always ensure the purity of starter culture. Practice the microbiological isolation technique or buy from a reputable source.  Performance is affected by temperature. Conduct a strict temperature monitoring and adjustment. Lower by means of air conditioner and increase by means of light bulbs. E.g. Temperature and starter culture requirements of red wine and white wine are different.

Mixing of different outputs. Apparently the hardest to implement. Every finished batch that passed quality check have slightly to significant taste differences. Fruits from high altitude place might have better flavor. Fruits from nutrient rich soil might have better taste. Subject each batch to panel of expert wine tasters. Then the final wine is made by mixing portions from several batches. The proportion is decided by the expert panel.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Some Important Facts About Yeast

1) Bread yeast is intended for bread making and it should be used as intended. It can be used for making wines  but tends to impart a bready flavor. The same game for brewers yeasts – for making beers.

In general, it can live in a wide range temperature, 0 to 50 ºC. Optimal temperature is 20 to 30 ºC. Optimal range may vary depending on strain. The Sacchromyces bayanus is effective from 45 to 95 ºF.

2) Fermentation process produces heat and might exceed the microorganism’s limit. Room ventilation should be provided.

3) In case of halted/stuck fermentation, the dead yeast releases substances to prevent the growth of another yeast. Introduction of another culture will be successful through the use of Saccharomyces bayanus or other strains capable of restarting stuck fermentations.

4) Use of recommended strain for champagne making won’t work. Champagne like quality can be achieved but the sparkling wine is still not. Champagne are made only in Champagne Region of France.

5) Yeast cannot tolerate too much alcohol. Most will produce about 14% before dying. Higher percentage is achieved by distillation or use of tolerant strains. The famous wine yeast brands Red Star Premier Curvée and Lalvin EC-1118 can tolerate up to 18 percent alcohol. Use Wyeast Eau de Vie if higher alcohol content is desired. It can produce up to 21 percent but reported as slow fermenter. There are few strains able to tolerate up to 70% but the activity is quite slow.

6) Addition of sugar to prepared should be limited up to 40%. Only few strains are able to live in higher sugar concentrations.

7) Juice pH should be between 4 to 4.5. It is the optimal pH range for yeast growth and perhaps limiting to other microorganisms.

8) Unpasteurized and loosely covered juice will ferment naturally. Addition of pure culture is not necessary. It is necessary only if a specific alcohol content and quality are desired. Spontaneous fermentation is likely to yield about six percent alcohol with unexpected taste quality.

9) Yeast require oxygen for growth. It will use the atmospheric oxygen if available or grab the oxygen from a glucose molecule if not. The anaerobic process results to production of alcohol and release of carbon dioxide.

10) Yeast also requires nitrogen for growth and development. Fruit pulp should be included in the prepared juice to provide some nitrogen. Lack of this nutrient will halt fermentation.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Got Two Wine Yeast Cultures, Lalvin EC-1118 And Red Star Premier Cuvée

Here it is! In the flesh. Two pure wine yeast cultures. The Lalvin EC-1118 and the Red Star Premier Cuvée. How do I got these? I used method number “6”. My friend Bong used method 4 – he has a close relative living in the US.

lalvin and red star wine yeast

Quick view of two wine yeast brands.

Lalvin 1118
Saccharomyces bayanus, strain isolated from champagne experiment.
Net Weight is five grams per sachet
GMO and gluten free
Produced for LALLAMAND Inc.
Product of Canada

Tolerant up to 18% alcohol.
Ideal for making quick wines.
Has the ability to inhibit wild yeasts.
Good for sparkling wines, champagne, dry meads, late harvest and secondary stuck fermentations.
Low foam and hydrogen sulfide production.
Most widely used cause of its wide temperature range – 10-30 ºC or 50 to 86 ºF.

Stuck fermentation is an unintentional halt of fermentation process. Dead yeast release substance inhibiting the growth of other yeast. Bayanus strain is able to withstand and continue the halted process.

Ingredients: yeast, emulsifier

Direction for use. Dissolve the dry yeast in 50 ml of warm (not hot, 40-43ºC) water. Let stand 15 minutes without stirring, then stir well to suspend all the yeast. Add to previously sulfited must. Note: the yeast should not be kept in the rehydration medium longer than recommended.

Red Star Premier Cuvée
Strain – Davis#796, bayanus strain from French Wine
Net Weight is five grams per sachet
Manufactured in Belgium by Algist Bruggeman N.V. Langerbruggekaai 37, 9000 CENT for FERMENTIS
Temperature range  45-95 ºF.
Alcohol tolerance – up to 18%
Resistant to free sulfur dioxide.
Low foam, urea and fusel oil producer.
Recommended for red wine, white wine and champagne.
The fastest and cleanest culture offered by Red Star

Ingredients: yeast, emulsifier: sorbitan monostearate (E491).

Preparation: The envelope contains enough yeast to make up to 5 gallons (20 to 23 liters). For best results, dissolve yeast by adding about 1/4 cup (50ml) of water at about 38 to 45 ºC. After opening, the yeast should be used within one month and kept under refrigeration.

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

How to Get a Pure Wine Culture / Starter

Are you a Filipino? Yes? Do you want to get a pure and good quality yeast for wine making venture? Yes? Then you might find it hard to get one! The active dry yeast is a common product. It can be bought in most supermarkets, large groceries, bakeries and bakery supply shops. However, this active dry yeast is not meant for wine making. This variety is specially cultured for bread making. Based from my own experience, the resulting wine quality is inferior and  has a bready taste and aroma. The variety specific for making wine is not locally available. Not available as of writing this. Hope someone take the initiative of manufacture.

Here are some ways to get it.

1) The hard and costly identification and isolation method. You read it right, identify and isolate your own wine yeast.  Study hard until you are well versed with all the physical structures of all valuable wine yeast. Study microbiology techniques. Then invest in a clean room with all the equipment needed. You are now ready to do it. For the start – get some fruits and let the natural fermentation commence.

Good luck! Who knows, you might discover a new variety that can produce 70% alcohol.

2) The method 1 is for serious scientist. Why do the hell of identification and isolation if you can buy a pure culture from a university laboratory or other private institutions. The next phase is less of burden. Multiply the pure culture using appropriate media.

3) If you have the means, it can be bought online. Buy pure and dry cultures from  eBay, Amazon and or online shops. Most sellers accept credit cards and paypal. The dry culture can also be multiplied using appropriate media.

4) If you have a relative or close friend living in United States or other countries where wine making is a popular industry, then ask him to buy some dry culture for you.

5) Befriend a man who is into wine making business. Then ask him to share some cultures. Unfriend him if he refused. Ha! ha!

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.