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A very close friend of mine is a microbiologist with a strange fascination with yeasts.
We had an interesting conversation about the potential of genetically modifying yeast strands for the wine, beer, and spirits industry.
Curiously enough I was told that most if not all the yeasts used in production today are naturally cultivated strands, and that the "Genetically Modified Organism" status stamp will out weigh the usefulness of any modified yeast and render it unmarketable for a, usually, sophisticated and naturalistic industry.
My point of view was simple, if you offered me a modified yeast brand with some sort of "armor plated" cell membrane that can handle 30% ABV ,for example,, I would buy up your yeast stock ,not to mention the possibilities of engineering yeasts to yield specific flavors or lack of by products,.
Was curious to pitch this in this forum and see what the general reactions are.
If it"s ok asking, would be really interested to see what you have to say about this Rick.
I"m sure you have a bit more of an overview on things.
Cheers!
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Alex,
I couldnt agree with you more. I would buy 'em like they were goin outta style. Given the price were within a reasonable range for $/vol of same final %abv product as current yeast. the different yeast to yield different flavor results would be really tempting too - in a manner of simplicity. although sometimes it is more enjoyable to do the 'work' yourself.
Rob
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Alex,
And then perhaps you could modify some grains or malt them in a way that leaves them with a great oaky flavor, so that combined with your armor plated yeast all we would have to do is pitch it, wait a few days, and then dip in our laddles for one step whiskey.
Please hear the GOOD NATURED sarcasm.
I have never been a fan of modifications for specific and individual uses. Time and time again these seeds,,and yes, I'm grouping your would be tank yeast into this catagory, have adversly affected crops not intended. While true that some modifications to plants have remained benign while useful, I think that has been as much an uplanned happenstance as the ones that have not remained benign.
What would happen if your tank yeast started producing in the wild? I don't.
But then again, the planet's about to burn up, so what the hell, go for it.
Being today's Pessimistic Ludite,
Yours,
PJ Lily
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I do know that there is work being done on this ,and has been for a few years,, but there is nothing directly on the horizon. The primary problem is that things can be done in a very controlled laboratory environment that cannot be reproduced within the home setting.
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I read somewhere that gert strand,and others like him are working on genetic modified yeasts.
something like super duper turbos that can produce more alc.with the same amount of fermentables. would be great for fuel production,but would probably taste like crap.
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[PJ, I'm havin a difficult time sending you mail from this hotel. Whitewater
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Yep I am with you guys - the appliance of science - on the whole it provides more good than bad - however why stop at 30% - do any of you guys know the max that could in theory be extracted from 6kgs of sugar in 21l of water ?
I currently use alcotec triple still with the liquid carbon - giving circa 20% in 7 or 8 days
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