I started a thread over on GotMead (I'm primarily a mead maker) about some non-saccharomyces yeast that are out now, and I wanted to see if anyone here was interested.
There are two products we're interested in: Chr Hansen Prelude, and Concerto, the first a strain of T. Delbrueckii, the second K. Thermotolerans. Here are some reference papers:
http://www.enolviz.com/modulos/pdfs/productos/levaduras/28/699118_PRELUDE.nsac.pdf
http://catalog.gusmerenterprises.com/Asset/PI%20Viniflora%20Concerto%20UK%20June%20111.pdf
Gusmer enterprises is the only one I know of that carries them in the US, but only in 500g packs. Last I checked it's between $0.18-$0.20/g of yeast. So far I've got ~175g of each accounted for.
If anyone is interested, post up what you'd like. Also, if anyone wants to beat me to it and buy the pack and package it yourself, that's cool, just make sure you can vacuum seal the individual packs; if you have access to a clean room with a laminar flow hood, please offer your services!
I'm hoping I don't get those replies of: I do non-sacch stuff all the time, I use brett and lacto and pedio. I'm not talking about beer yeast/bacteria, these are specifically designed for wines. Let me know
There are two products we're interested in: Chr Hansen Prelude, and Concerto, the first a strain of T. Delbrueckii, the second K. Thermotolerans. Here are some reference papers:
http://www.enolviz.com/modulos/pdfs/productos/levaduras/28/699118_PRELUDE.nsac.pdf
http://catalog.gusmerenterprises.com/Asset/PI%20Viniflora%20Concerto%20UK%20June%20111.pdf
Gusmer enterprises is the only one I know of that carries them in the US, but only in 500g packs. Last I checked it's between $0.18-$0.20/g of yeast. So far I've got ~175g of each accounted for.
If anyone is interested, post up what you'd like. Also, if anyone wants to beat me to it and buy the pack and package it yourself, that's cool, just make sure you can vacuum seal the individual packs; if you have access to a clean room with a laminar flow hood, please offer your services!
I'm hoping I don't get those replies of: I do non-sacch stuff all the time, I use brett and lacto and pedio. I'm not talking about beer yeast/bacteria, these are specifically designed for wines. Let me know