homemade yeast nutrient results

Hello home brewers!
So it's that time! the results from the homemade yeast nutrient.
When i started this experiment my goal was to see if I could produce something approximating a yeast nutrient that would yield better results than using none at all.
for comparison I did 3 test batches, 1 with not yeast nutrient, one with home brewing nutrient and one with my own diy nutrient.
the results were actually surprising!
I really couldn't have seen these results!
enjoy :)

[@sergiosanse8537]

Great work! Thank you for the information!

[@slaprakshas]

Watched the first part long ago... missed that you were making a part 2. Loved it! Funnily in the meanwhile I had had exactly same experiment with brewers yeasts after watching the first part and guess what? The boiled yeast trumps the commercial nutrient again. Now.. I own an online homebrew shop in India (please let me know if you want to know the name since I don’t want any undeserved publicity), I have been suggesting a lot of my customers to do this with good results. I may like to think I’m a fair guy but honestly we don’t make much profit from the DAP. All good, worlds a better place thanks to you! P.S. dead yeast do contain selenium and other trace minerals, contrary to some guys doubting it

[@hamad1979]

hi .. r u guys boiling bread yeast to kill it and use it as yeast nutrients? am actually don't have yeast nutrients and that's why I am here looking for substitute . hope anyone can help me.

[@slaprakshas]

@@hamad1979 oh yes just bread yeast... nothing fancy... Good luck!

[@peterdavis4816]

That was a great series, thanks. I have used yeast as a nutrient in all grain beer brewing on a few occasions with good result. I use the sachets of brewing yeast that comes with extract beer kits, just chuck it in for the last 5 minutes of the boil.

[@phallca]

Another great vid series thanks, it would be interesting to see the results of a full ferment using the home made nutrient to see how it went with fruits, veg, or wild plants etc.

[@CrazyIvan865]

Bread yeast is basically the same a brewers yeast. Saccaromyaces cervacea. Like cervesa, the Spanish word for beer. Nit there are subspecies of ir that have evolved or adapted to what they were used to brew other time. However you can do the same evolution or adaptation by saving yeast from one batch and using it specifically for another batch of the same base. For instance, if you're brewing hard cidar, save the yeasts and use it the next time you make an apple based cidar. Or if you're brewing mead, save the yeasts and use for another mead. This is especially effective it you wash the yeast. Which is where you take the Lees, add a little must and nutrient to act as a starter with water (say in a 1qt/L jar),shake vigorously and wait 20-30 minutes for the dead yeast to floculate out. Then siphon off the liquid, cold crash it so the live active yeast go to sleep, siphone off the liquid from the cold crashed yeast cakemake a more sugar and nutrient directly to the yeast cake, stir and wait for it to foam up. Place the foamy liquid between W pieces of parchment paper and allow it to dry someplace dark and relatively sterile and between 60 and 90 degrees Fahrenheit. Once it has dried, crush it up and crush, going or throw in a coffee grinder to make it a powder. Now it can be stored in the freezer for your next batch of brew. If you use yeast specific to what you're making they'll adapt and you should get better results over time.

[@retroonhisbikes]

Thats great news, i will revisit the first part. Keep it up

[@nazteeb]

Congrats! I have no doubt about your results as you added less other chemicals. Well done. :)

[@makinghomebrewwildandcheap]

lol, thanks. it was really a good result, I was expecting it to work better than no nutrient but it working better than the store brought nutrient was a surprise :)

[@rivenmain2175]

thank you very much looks amazing!

[@PaulSmith-jr1qe]

The one you like is very close to Shady's sugar shine recipe from the home distillers forum and is probably the most neutral tasting alcohol you can make, even better if you put it through your air still .

[@marcoooos92]

I literally couldn't stop laughing when you said it tasted like wet dog haha, great vid though mate

[@stevehurst8187]

I have got to try that good information thank you buddy

[@DrSpooglemon]

The yeast extract will have more in it than just ammonium salts. The yeast in the other ferments would have to make do with whatever minerals were in your tap water. Makes sense it would turn out better.

[@panzerbieranadier]

I actually tried to make sake with boiled rice, bread yeast, water and sugar. I mean, the starches in the rice arent gonna break down without some enzymes but i got 3 liters of it, and then pasteurized it in a pot of hot water. Actually it pretty much tastes like cheap storebought wine, and probably as the yeasts were dead, there were no weird aftertastes except for the rice residues, lol. Definitely gonna try the homemade yeast nutrient to make a starter for my beer though, thanks for the awesome video :) (the wine recipe was also: 3 parts water, 1 part sugar and 1 part rice, but i dont think rice is required. and also a packet of bread yeast.)

[@Helliconia54]

Australia's Tandaco dried bakers yeast brewed out to 14.85 ABV. Not all bread yeasts are the same

[@buffal0chip]

Paste yeast usually taste better than powder nutrient. And third generation bread yeast will yield higher alcohol. But cooking and washing your own yeast, takes time and practice. Love your channel.

[@makinghomebrewwildandcheap]

I find they both have their place. I haven't tested using the diy version with actual home brewing yeast but it definitely works better on bread yeast. reusing the bread yeast would give better results over time as it would weed out the weaker yeast. like a yeast fight pit :) cheers

[@jfangx]

Your result are interesting, thank you for taking the time to make these videos. I have to finish a fermentation and receive my new hydrometer but I will be testing this method. Once finished I will report back with my findings.

[@makinghomebrewwildandcheap]

not a problem, glad they may be of use :)

[@jfangx]

@@makinghomebrewwildandcheap So the process went really well, the fermentation started in about an hour and was pretty aggressive for a little over a day. I ended up with a final product at 8%. It did end up smelling like yeast farts but that's to be expected and was easily remedied by degassing and a cold crash. Considering I used bread yeast i'm pretty impressed with the taste. Thst said, I'm stand on the shoulders of giants so I have the brewing community to thank for everything going smoothly. Thanks again for the information, this was really helpful. ✌😊 I hope this find you in good... spirits 😏 heh heh

[@makinghomebrewwildandcheap]

glad it helped you along the way :) bread yeast while it can be hit and miss, can be used with not to bad a results, if you can get the hang of it :) the bread yeast ginger beer i made has to be the nicest thing I made with bread yeast, people still ask for the recipe :)

[@ahmedahmed-oj2dk]

Wow you are genius may i ask can i do sugar wash and freeze it with home made nutrient and bread yeast thx

[@gguevara4852]

What is the recipe for #2? Is it good for making rum? Thanks

[@Lorentz_Factor]

did you use bread yeast for making the nutrient, perhaps you used a better yeast that survived is added to the fermentation

[@madhusudhan979]

Can you please also post, how do you prepared home made yeast.

[@marilynreno7510]

I'm new to your channel and haven't made any wine as yet. What do you think about using brewer's yeast or nutritional yeast instead of the diy yeast nutritient?

[@makinghomebrewwildandcheap]

hey and welcome :) the diy nutrient is excellent for low alcohol applications for bread yeast or wild yeast. nutritional yeast isn't alive so could be substituted easily and you can use brewers yeast too ( although if you have brewing yeast, brought nutrient would be better )

[@marilynreno7510]

Can't wait to set up a batch. I have no active yeast on hand so have to wait but I was thinking of carrots to begin and low and behold I see you have done it..haven't watched that video yet but carrots may just be my first try. Thanks for sharing all of this and you make stuff easy to understand.

[@makinghomebrewwildandcheap]

hey, not a problem :) . the carrot wine i made was alot like a whisky but it was fun to make and did the job. ( an older video, just so you know ) glad you are finding it helpful and enjoy a spot of brewing :)

[@erbij]

Did I miss something? How much nutrician is needed for the yeast? For exsample how much nutrician, how much yeast and how much sugar would you use for a 50 liter sugarwash?

[@CountDrunkula]

You can make good batter with the sugar wash. The alcohol evaporates leaving you with a really crispy batter. I prime and cap 250ml bottles of it just for tempura. It's no more freakish than brewing anything else... I tell myself. The sugar in the no-nutrient one would caremelise and make it a bit darker. The hydrogen sulphide is really volatile so don't worry about having farty-batter. It's also a pretty good replacement for chinese cooking wine.

[@makinghomebrewwildandcheap]

lol, I haven't tried using sugar brew for batter, I usually use beer. still i can see the similarities between sugar wine and rice wine. farty batter sounds lovely!

[@sellelpoc]

The cane sugar turned my brew Brown as opposed to my first Kilju which apparently turned out like your #1 I saw some that the diammonium whatchamacallit that I had bought as Nutrient was compared as being like candy for yeast as opposed to a wholesome meal So I boiled bread yeast for 20 minutes since yeast are cannibals and EC-1118 is a beast

[@VlogsNiKuyang]

How much home made yeast you added per kilo of sugar? Thanks in advance

[@Tyler-mp7kh]

very confusing. the audio and visual aren't aligned and you keep referring to them as "this one" yet I have no idea which one you're referring to... can anybody share the results with me?

[@gerhardkirsten7657]

So I just want to make sure. No2 was bread yeast heated up to kill the yeast you then added sugar only and new bread yeast that was alive to ferment the sugars and dead yeast?

[@madasinwat2]

I think so

[@allfreetechhub]

Yeast nutrient helps in yeast's growth (reproduction). So, testing it in small bottles may or may not give sensible results, depending on how much yeast you used. If the amount yeast used is enough for fermenting the liquid, then it won't add much value, to use either homemade or store bought nutrient, except that it will brew a little faster. (In this case, you are brewing only sugar water, which doesn't have any growth nutrients for the yeast, a wort or must has some organic nitrogen sources from the ingredients like grains & food) To test reliably, you need to intentionally under-pitch the yeast(even for the small bottle size), and then see which one promotes yeast growth to optimal level, and hence performs better in the same time. Also, it's better to take multiple readings every 2-3 days, to see what's the speed of fermentation. (If you test after 10 days, one of them may have finished on day 3, and the other one at day 9, but you wouldn't know as the end state is same)

[@makinghomebrewwildandcheap]

Nutrient is used for more than just reproduction, in home-brewing healthy yeast makes better alcohol.

[@johnoconnell5202]

Super interesting, thanks

[@makinghomebrewwildandcheap]

My pleasure!

[@hamishdavey9959]

This is very interesting as were in lock down and only have access to supermarket products

[@makinghomebrewwildandcheap]

It is a very interesting concept and did work pretty well considering. I have to say my best bread yeast brew was a honey and ginger beer. It is in my opinion the best bread yeast brew I have ever done based on taste. 😁

[@Incorrigible_Bastahd]

What measurements did you use to make #2? I have about 3.5 Gallons of Mixed Berry and White Grape Wine going with Lalvin EC-1118, and I need to get a nutrient in it faster than I can order and wait for shipping. I really want to keep things natural and old-school anyway. I would like to make the exact same amount you had in those 2 litre bottles, the exact same way you made it.

[@makinghomebrewwildandcheap]

Hey the part 1video is kzbin.info/www/bejne/r5CslKGAbq6FeNk Wine yeast does preform much better with real nutrient, it gives a much cleaner finish. You can add in a healthy tablespoon of marmite of a 3 gallon batch, it's a more refined and concentrated version of the nutrient I came up with 😁

[@leeadams4795]

@@makinghomebrewwildandcheap Wow!! Marmite?? Thats a pretty strong flavour to add to a fruit wine musk no??

[@makinghomebrewwildandcheap]

@@leeadams4795 the fruit should drown out any lingering flavor but a teaspoon isn't that much. going natural has its draw backs. Alot of people swear by raisins but unless you go buy the expensive none oil coated ones, they can be a total pain. I presume you added sugar as you have a champagne yeast.

[@leeadams4795]

@@makinghomebrewwildandcheap I did a test in a 5 gallon fruit mash I got going..1 Table spoon of Marmite and couldn't taste it at all so you are right!! Whew!! Yes,champagne yeast and about 6 Kilos of Brown sugar and 7 Kilos of over ripe fruit +water. Starting..OG 1.090 What do you reckon??

[@JohneChalach]

how much dead yest you need per 5 gallons ??

[@buffal0chip]

I ran from professional products when I first started. Basics with a little more work and patience, makes the old ways new again.

[@makinghomebrewwildandcheap]

hey, sometimes going old school is the way to go. turns out if you use bread yeast adding yeast nutrient makes it taste terrible. lol :)

[@JohnSmith-lp7px]

Being from across the pond, your description of the flavor of exp1 has a completely different definition lmao

[@makinghomebrewwildandcheap]

hey, glad it brought you amusement even if it was unintended :P

[@rsa420]

are you just using the water once the yeast has settled? or the yeast that has settled and got rid of the water?

[@makinghomebrewwildandcheap]

i used it all

[@Danielson1818]

Just to keep this completely transparent. You are saying that your homemade nutrient is nothing but bread yeast that was killed by bringing it to a simmer/low boil?. That was added to the sugar water, mixed around, and then pitched live yeast? I just want to make sure it's as simple as I interpreted.

[@PhyleXTension82]

Would it be to do with the nitrogen source in bottle 3 pushing the bread yeast too hard?

[@makinghomebrewwildandcheap]

hey, I really haven't got a clue why it happened! it must be something that's in the brewing nutrient to give it that unique and truly nasty taste. I used yeast nutrient in my bread yeast cinnamon mead, if it also has the same funky taste I guess it's confirmed...

[@PhyleXTension82]

Cheers for the response! Congrats on the channel, I look forward to your upcoming content

[@makinghomebrewwildandcheap]

not a problem, I do my best to respond to everyone :) hopefully i shall keep you entertained and also wondering what you can brew :D

[@joechapman2531]

can you make the bread yeast nutrient . then use reg wine yeast later when i get ready to make my mead ??

[@makinghomebrewwildandcheap]

Hey, this was a small batch experiment for bread yeast as adding actual yeast nutrient to bread yeast gives less than great end taste. If you have wine yeast, spring for actual nutrient. It's going to give you consistent results

[@joechapman2531]

@@makinghomebrewwildandcheap yes I do use reg wine nutrient. And thanks

[@makinghomebrewwildandcheap]

@@joechapman2531 no problem. It's interesting and handy of there's nothing about but if there's a choice then it's always the brought stuff or a whole bunch of fruit 😊

[@trotter2099]

I read somewhere that Berocca can make a good nutrient

[@makinghomebrewwildandcheap]

hey, indeed alot of multi vitamin tablets can be used as a nutrient but they impart flavors. you can just add raisins as a nutrient but it also imparts a flavor :)

[@GreenWitch1]

Have you tried this with wine yeast?

[@makinghomebrewwildandcheap]

no, i haven't. its really only for bread yeast as wine nutrient doesn't work well with bread yeast

[@GreenWitch1]

making homebrew wild and cheap I didn’t know that. Thanks! I’ve been using Fleischmans with good results during the shut down. I just received my 71beast today! Anxious to use real wine yeast. I’d just rather not use Diammonium Phosphate in my brews, so I thought I’d try this instead of added chemicals.

[@makinghomebrewwildandcheap]

@@GreenWitch1 I personally love yeast nutrient but I don't use stabilizers if it can be helped. You don't need nutrient for all fruit brews. It's just handy for heavily added sugar wines

[@GreenWitch1]

making homebrew wild and cheap I’m still learning 😉

[@fiftysomething7199]

What was your homemade nutrient recipe? Looks like a happy accident to me. Cheers.

[@makinghomebrewwildandcheap]

bread yeast and a good boil to extract the yeasty goodness :)

[@anleekij]

Nice video. I don't suppose you have an experiment with a test jug 4 with say a macro, micro and vitamin nutrient

[@makinghomebrewwildandcheap]

Hey, at the minute no test batch 4 :) my yeast breading is testing out the yeast nutrient to see how it handles higher percentages, if it fails I will go back to testing and blending :)

[@anleekij]

Appreciated and thanks you have a new subscriber

[@makinghomebrewwildandcheap]

:) always good to have a new recruit ;) hope you enjoy the channel

[@DrSpooglemon]

10:26 - Number one would have killed you! lol

[@falerving2588]

Then i would be dead a long time ago

[@NathanTeskey]

Hey dude. Is it safe to freeze distill kilju?

[@makinghomebrewwildandcheap]

hey, you can! it's will end up being super sweet but it is possible to do. :)

[@NathanTeskey]

making homebrew wild and cheap thanks man I'll try it and tell you how it turned out in about 2 weeks :) your videos are great, really informative and enjoyable too. Keep it up :)

[@makinghomebrewwildandcheap]

lol, now your just fluffing me up :P cool, let me know how it turns out. :)

[@CountDrunkula]

It's safe to freeze distill absolutely anything that was safe to drink before it was done because you concentrate methanol and ethanol at the same ratios and ethanol is the antidote to methanol. Sometimes you'll be some tossweasel telling you it's not. You know better.

[@makinghomebrewwildandcheap]

lol, love the tossweasel's they make it hilarious all while usually going on about how they only drink red wine which usually has the highest amounts of methanol per liter :P