Weston,s Old Rosie yeast starter.

[Buster]

Here is my attempt at graysalchemy,s " How to make an Old Rosie Yeast starter ".. mine consists of the sediment from 2 Old Rosie bottles in 1 litre of Lidl cloudy crushed AJ ( not from concentrate ) pure 100% AJ and a teaspoon of Yeast Nutrient. I will keep all posted as to the wether it works or not. :thumb: Regards Buster.

http://www.flickr.com/photos/81365402@N ... /lightbox/

 

[graysalchemy]

So you drank two bottles all in the name of Brewing science :lol: :lol:

Be prepared to wait about 3 or 4 days before it starts to kick in. :thumb:

 

[doyley]

I tried this before with a singular lack of success. Keep us posted, if your's works I will have another go at it.

 

[Buster]

No problem doyley, I,ll post pics as an update. :thumb:

 

[Springer]

So you drank two bottles all in the name of Brewing science :lol: :lol:

"Sounds like you did the right thing for once Buster" (Quote Mrs. Brown for those that don't know )
:lol:

I'm in for this one as well, its got to work, last time I bought my two bottles I drank them and did'nt manage to do the yeast cultivation bit, which was the idea behind the purchase. :lol: Never mind I will put two more on the shopping list.
Mind you with the amount of flying stuff around the brewery at the moment, cider in the sealed fermenter is a good idea, only planning on beer brewing using my sealed system. (cannot forget the big brew I lost to the flys :evil: )
S
P.S. looking forward to the pics Buster.

 

[Ken L]

Presumably, this will also inoculate you brew with the bacteria for malolactic conversion.

 

[evanvine]

I've sucessfully grown yeast from draught "old Rosie".

 

[Springer]

Presumably, this will also inoculate you brew with the bacteria for malolactic conversion.

Are we saying that we don't need to add malic acid then, as Gray's recommended in his recipe somewhere. ?

 

[alanywiseman.]

Presumably, this will also inoculate you brew with the bacteria for malolactic conversion.

Are we saying that we don't need to add malic acid then, as Gray's recommended in his recipe somewhere. ?

Still need to add the malic acid otherwise there will be no malic acid in the brew for malolactic fermentation to take place :thumb:

 

[graysalchemy]

my 3L starter has finally finished after two weeks so i am crash cooling ready to get the yeast out. As for my 2 x 30L of TC on the go they have been going for about 3-4 weeks now and one of them has a MLF going on :party: :party:

Springer as Alan says if you don't have the acid then you won' get the MLF. You still need 1 tsp per gallon.

 

[Springer]

Thanks both :thumb:
S

 

[theboytony]

Presumably, this will also inoculate you brew with the bacteria for malolactic conversion.

If you want to guarantee it then you will need to buy a ready made up culture like this one http://www.brewuk.co.uk/store/wyeast-activator-malolactic-cultures.html

 

[Jonny69]

Here is my attempt at graysalchemy,s " How to make an Old Rosie Yeast starter ".. mine consists of the sediment from 2 Old Rosie bottles in 1 litre of Lidl cloudy crushed AJ ( not from concentrate ) pure 100% AJ and a teaspoon of Yeast Nutrient. I will keep all posted as to the wether it works or not. :thumb: Regards Buster.

http://www.flickr.com/photos/81365402@N ... /lightbox/

Well I think Lidl cloudy apple juice makes a pretty good turbo cider. It's my favourite to use out of all the supermarket 'budget' apple juices.

I'm currently polishing off a bottle of Old Rosie on an empty stomach this evening, so feeling a little merry, but I carefully poured it to leave as much sediment behind as I could. Bit of juice in the bottle and hopefully it'll be nice and lively fairly soon

 

[adensf]

im doing the exact same , didnt follow any recipes just shoved the sediment in a dj with 1l of aj and a teaspoon of nutrient left it for a week , then shoved another 3l and 400g of sugar in yesterday , going strong at the moment , looks good , planning to campden it at around 1.010 then rack and bottle it then , its crazily fizzy at the moment though

 

[Buster]

im doing the exact same , didnt follow any recipes just shoved the sediment in a dj with 1l of aj and a teaspoon of nutrient left it for a week , then shoved another 3l and 400g of sugar in yesterday , going strong at the moment , looks good , planning to campden it at around 1.010 then rack and bottle it then , its crazily fizzy at the moment though

Blimey, is this the sediment from 1 small bottle of Old Rosie or a Flagon, its the " crazily fizzy " bit that I cant understand. Mine is around a week old, using 2 small bottles of Old Rosie 1 teaspoon of yeast nutrient and up to now 3litres of Lidl cloudy apple juice ( not from concentrate ) and you cant see it moving.

 

[graysalchemy]

Mine didn't start fizzing up until it was made up to 4 gallons after about 2 weeks. It does take a while to get a culture going. Had a sample of my TC this afternoon and it is definately worth it. :thumb: :thumb:

 

[adensf]

yeh i was a bit stunned by it i used the last iunch of cider along with sediment from two pint size bottles , its now been in a 5l water bottle made upto about 4.5 l for a week and its still going pretty strong not checked sg yet

 

[Ken L]

Well here we go !
I'm just enjoying a pint of Old Rosie but I left the last cm or so in the bottom of the bottle along with the yeast and two thirds refilled it with apple juice. The top was then pushed back on and the bottle washed under the tap.
Because there seem to be a lot of fruit flies about at the moment, I've also tied a plastic bag over the top of the bottle to keep the little buggers away from the crown cap.
It's now sat in my kitchen and I'm expecting 5L of Suma concentrate to be delivered on Monday.

 

[Ken L]

It's now Monday morning and there's not a sign of life. I was very careful to prevent contamination by wild yeasts so I'll give it another 24 hours and then I'll be giving up on the Old Rosie yeast source and using a standard wine yeast instead.

 

[alanywiseman.]

My starter never looked like it was going when I did it. Persist with it.

HERE is what I did if it helps/reassures you.

I noticed that it was going when i started to crash cool it and ake the yeast out of suspension