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Re: Microworms (was APD V3 #920

Hello Bob,
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)
> and
> >  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.