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Wine Yeast as a Starter?

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Wont work very well as peppers are very low sugar. You could add a bunch of other ingredients but then you'd have alcohol instead of Lactic Acid and still have to add an acid to reduce the ph low enough to be considered shelf stable.

Cheers,
RM
 
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I tried about 15 grains of yeast (the kind you make bread with) in a 1/2 quart of habanero/bhut mash last year and it worked great. Went nuts right away and settled down after a couple weeks. No bread flavor!
 
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benvanned said:
Could you not make a small starter with yeast, a very small amount of corn sugar, and yeast nutrients?
Click to expand...

You could, it would be much the same and starting a batch of Mead I would think. As I have had perfect results using Lactobacillus though I'll just keep using it for pepper mashes and save my more expensive Yeast for Beer and Wine. If you decide to do a yeast mash though post pics as it proceeds. We'll be interested in seeing how it turns out for you.
 
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++ Rocketman
I agree. Wine and beer yeast are made to make wine a beer; not pepper sauce.
While the yeast will ferment the available sugars in peppers quickly in about 3 days the lacto bacteria are still needed to ferment the lactose and that will still take a long time (3 months). If you think that throwing in some yeast to ferment the peppers quickly you are mistaken. All you will get is slightly alcoholic peppers.
 
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