Thanks for the post. Chalk up another one for natural yeast I guess. At least it's not flammable? By the way, any good reading on yeast strains? I know Germany is one of the leading yeast-isolating countries and have found a little info, but I'd like a reference for the characteristics of different strains.
Hi Bill, sorry I did not recognize you on the Chat last evening! Jamie Goode, in his recent book Science of Wine has a whole chapter on yeasts and lactic-acid bacteria. Its Chapter 17, pages 129 through 135. It all seems to be well described, hope this helps. It is a terrific book if somewhat scientific to me anyway!!
There is a wealth of info about yeast strains for winemaking on the net. Every manufacturer of yeast strains available to home winemakers has a web site. The Wine Maker’s magazine has a fairly extensive matrix of yeast strains for home wine makers. Jack Keller (Advanced Winemaking) also has a nice chapter dedicated to yeast strains.