Enartis

Ingredients
41

Just as an example of how mutating Yeast would work.

There is UVA and UVB light, so a good method of mutation would be to make 3 identical batches of propagating Yeast in 1 Gallon or 6 Gallon Glass Carboys, and have one with UVA light, one with UVB light and one with both. Then do different combinations of mixing them, and switching them to new light, etc. And make new batches and try different combinations. Then add amino acids, and DNA from plants.

Then mix the mutated Yeast with other Yeast strains, and go through the process again.

42

Let’s be honest, there is almost no skill or craft required to make beer, wine, cider, champagne or mead.

Don’t listen to anyone here. Ferment with any yeast you’d like but make sure to get the temperature into the 90s quick for maximum esters and alcohol heat. You and your friends will love it.

43

And you guys are ridiculous. I just found this thread where someone basically does the same thing I am doing, but they use a Red Star Yeast with no Ester specifics provided. It is just a “Red or White Wine Yeast”.

I got specifically White Wine Yeasts, meant to compliment Fruit and Apples specifically.

44

Plus I am using Cider Yeast first, then 2nd stage fermenting like half of mine (in the bottles) to create bubbles. So I’ll have a champagne version also.

45

sounds like you got it all figured out. Report back to us as to how it turns out my friend.

46

Back in the day, on the old B&V, there was a poster from Sweden who went by the handle of “Fredrik.”  Does anyone else who remembers those days note the resemblance?  :wink:

47

Here are the Recipes I am going to use.

Recipes

Bananas

I will either use 6 Gallon Carboys or 5 Gallon buckets for the Bananas.

Here is how I am going to juice the Bananas for the Banana batch

But instead of filtering it like he does at the end, I will just brew the Bananas with the Amylase Enzyme, and at the end I will filter them out with Bubble Bags (Silk Screens) once the fermentation is finished.

Then I will ferment it maybe adding a few lbs of sugar (I’ll find the perfect amount after a few batches), and then maybe do a Champagne type fermenting stage, to create the Bubbles. Or eventually just get a Keg and pump the CO2 in.  I have read about people using Graham Crackers and stuff in the ferment in order to get other flavors, like Banana Bread and everything, so I might try that on one of the batches.

I will be using 5 Gallon buckets or 6 Gallon Carboys, so these batches will vary with the Yeast used. I may use Cider Yeast sometimes, I may use ES 123, and I may use WS, or any combination of the 3.

Apples

With the Cider, I am going to use this recipe:

5 Gallons 100% Juice
Enough Concentrate to make 60 Gallons of Juice
4 lbs of Sugar
4 lbs of Brown Sugar
4 lbs of Cinnamon Sticks
Water until it is about 50 gallons

Mangrove Jack M02 Cider Yeast
Then I will transfer about 20-30 Gallons into 5 Gallon buckets, filtered through Silk Screens, and the rest will go into bottles and be fermented with ES 123, WS or both.

48

sounds delicious

49

I am still working on a Mead Recipe. I’m trying to find the thing that is to Mead that Cinnamon is to Cider. It seems like most people use different kinds of Berries, so I just have to find the right one.

50

Of all the info posted, the banana juice is the only bit that really makes sense or interest me. I’d be down to try it.

51

I am also going to try a batch of Cider with 1 Gallon of Caramel made from Brown Sugar. Just not the first one and I don’t know if I will do it regularly.

52

yeah, not really sure what fermentation does to banana flavor. Everything else sounds like prison hooch.

53

That sums up my fear with the banana juice as well. It could end up a nasty fusel mess. Nutrients will for sure be added at cider quantities. I think I might try it next time I see the $1 bag of ripe bananas at the grocery story.

54

Lol. The Banana flavor stays strong, it’s the same thing as Pear. It’s Isoamyl Acetate, and it stays around during and after fermentation and doesn’t break down.

And Prison Hooch is made from rotting bread and orange juice, maybe with some sugar packs if someone is diabetic.

There is a sticky thread on this website too where people talk about making Cider from Juice. So I see where you are trying to make the leap that Juice makes “hooch”, but this is a very common way to make Cider.

55

And I will use Apples eventually. I just have to find a good B2B website for Apples, and get a Cider press and everything. Then I can choose my Apple strains and everything too. But Apple Juice is not really different from Apples, you just don’t get to pick the strain.

56

Bananas are already pretty cheap. You can order 40 lbs for $30. You have to peel them and everything, but even $60 for all the fruit for 1 maybe 1.5 ferments would be ok.

57

I think you guys are just mad because you think this Yeast is going to be awesome, and you want to bury it in 30 pages of complaining.

58

Btw, earlier someone was saying 500g was too much to invest in. So here is a 4oz bag of WS if anyone wants to get some.

And I am going to make 10g bags and give it out so that people can start culturing it and spreading it.

59

You nailed it. This yeast will make some awesome stuff and I can’t handle it.

60

Have you even actually commented on where it came from, or anything from the website it came from, or the company that made it? Or are you just complaining? Either you have some kind of feelings or you are a troll. I don’t mean to offend you if that is offensive, it’s just that I am not sure you have even used the word “Enartis” in this whole discussion, and that is the Yeast company we are talking about.

You complained that I didn’t use one of the commonly used companies here, then just kept finding new complaints from there, and you have made absolutely Zero points about the topic of the thread.