Harvesting local wild yeast from fruit that is native to the US might be special. I mean it has to be right? I just have a hunch that there’s a saccharomyces strain out there particularly fond of a fruit that’s had a much longer time to develop that relationship. I could be completely wrong, but not matter what I’m going to learn how to harvest yeast.

Having hunch isn’t scientific at all , but in my curiosity I have been learning about fermentation , and that yeast is a very greedy organism.

Why wouldn’t a yeast who has feasted on a known fruit for many centuries not have a proclivity and profile that’s uniquely compatible with Paw Paws?

The real question is , is whether harvesting wild yeast means anything at all. What qualities of a wild yeast would matter if not that it had preferences, and so I’m buying up frozen paw paw pulp and intact fruits to explore both ideas .

Since I can store the frozen pulp, I’m able to build up the yeast in the mean time. My first thought was to add the fruit pulp on flame out , and play it safe with a safale-5 yeast… but that’s boring.

I want to make a beer that’s local in fruit and in yeast , to make a really special beer . something I can bottle and store. The farm selling the paw paw’s is located near rocky point park, which is already historically a very Rhode Island destination.

So far I have my 2 pounds of paw fruits to harvest yeast from and 4 pounds of pulp from Sunday . I’m going to go next Sunday to fulfill the ingredients of my next brew.