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Re: Microworms (was APD V3 #920
What are you using as your microworm substrate?
I use enriched corn meal ("Indian Head Old Fashioned Stone Ground Yellow
Corn Meal"), wetted with boiled (not boiling!) water and a "pinch" of
dry Feischman's yeast. The cultures produce for up to 3 months. There
are live worms in the culture for months after that.
Cooked corn meal produces a faster initial growth of microworms, but
does not last that long.
> If I introduced this "wine yeast" into a microworm culture, do you suppose the
> wine yeast would take over and keep the culture going a little longer? Mine
> last a month, and if I let them go a full five weeks, they are dead. Maybe I
> could get a "time buffer" in my worms for when I screw up?
> Bob Dixon
> James Purchase writes:
> > I went into a "home-brew" shop the other evening and asked about
> > "champagne" yeast (which actually, is not used to make champagne at all)
> > the guy there told me that the ability of yeasts to grow in solutions
> > containing alcohol varies quite a bit. Ordinary "baking yeasts" die if the
> > alcohol content is more than a few percentage points. He sold me a few
> > packets of "wine yeast" which he says can live in solutions containing
> > upwards of 12-13% alcohol. He told me that he has other varieties which can
> > handle even more alcohol.