Yeast Update

I’m excited to display some of the first photos of our yeast as we continue the purification process using differential media. Our cleanest samples are coming from the untreated apricots we mashed and fermented. Keeping the alcohol content high has helped us to eliminate some bacteria by lowering the ph and increasing the alcohol content. […]

Wild Summers – Zymology in the Clemson Musser Fruit Farm

Thanks to some summer funding from the Clemson Creative Inquiries Program, recent Biosystems Engineering Graduate Jared McKnight and myself spent the early part of our summer winding through the endless rows of peach, nectarine, apricot, and blueberry trees at Musser Fruit Farm. What were we doing there? Other than gorging ourselves on the freshest ripest […]