that sludge you get at the bottom

Was this the sludge at the end of first racking or the cleaner lees of latter rackings? What kind of wine were you making when you did it? Was it a Kit that would have less sediment or a country wine from fruit that would give a lot of gunk? How much did you use to be equivalent to a packet of yeast? Did you get any taste from the wine or fruit? Was the resultant bread more like a sourdough?

Good observation. Lots of questions. Ray

well, i'll be candid here, I ferment and drink. that's about it. I've used one package of wine yeast over the past year. I simply pour a little sludge from one plastic bottle of wine into the new bottle and screw on a top that has an aquarium hose held in with silicone cement, all "home-made" (this all started as a way to enhance the aquarium plant growth with CO2 generation)

but once I figured it was real alcohol, hey, why buy that crap wine in the store with all those additives? And I've found the taste isn't bad at all if you make a Sangria affair with sliced fruit.

But then I thought, gee what a waste throwing all this sludge in the trash, so I figured if it's yeast it might make bread, and sure enough it does. So, just take the sludge, add some sugar and water (god forbid the alcohol should kill the yeast), let the yeast eat the sugar for a day or so, then add enough flour get a proper dough consistency.

I gave mine about a 4 hour rise time, and it rises a little more in the oven. It was DELICIOUS that's for sure.

It was also purple in color which might be a turnoff, but hey, who cares if it tastes good right? No taste of fruit or sourdough either. More like that "home made" bread taste if you know what I mean. As far as how much yeast?? Don't really know. It was the sludge from the bottom of a Walmart

64 oz bottle of grape juice. The cool part is that in addition to wine, I can get bread for only the cost of the flour!

Fair enough, no rules. Just do it.

Ray

Ummmm, that CRAP wine in the store has the same additives that homies use for their wine. Joanne

I don't bottle mine so I don't need sorbate or sulphite or any of the other stuff they add.

I believe that the good baker's yeast is actually just leftovers from beer primary fermentation. It's the same bacteria.

who said anything about bacteria?

what bacteria?

SORRY, I meant "yeast."

SORRY, I meant "yeast."

Forgive me Adam but I suspect that you are just a tad tending towards a "troll" in this matter. Many of your postings suggest that you are just "making waves".

It just doesn't ring true!

My apologies to you if I am wrong (I often am wrong!! ), but you seem to go from problem to problem -- and wine making just isn't that difficult --- especially if you are using wines kits. It may be that you are just a worrier but I do find your questions creating doubts in my reactions to this string.

Aw come on. In this case I wrote "bacteria" when I meant "yeast," but I've known about the whole baker's yeast before. I do a lot of cooking, so my experience comes from there.

When I made my first batch of beer, I had a ton of questions for the beermaking newsgroup too. This just seems more protracted because the whole process is taking a little bit longer.

Anyhow, I've posted a few questions and participated in a few discussions here. The first being the thing about Welch's grape juice, and then this. What gives you the impression I'm just bombarding the newsgroup with concerns?

Sorry, but I get very defensive when I'm called a troll, partially since half the time I can't tell if people are being serious. It's especially funny when I participate in something, speculate incorrectly, and then get called a troll. I don't know how it works; it's not like I'm going around posting the Pope's last wishes and praying for everybody in my posts--the current fad from what I can tell.