"Modern, commercially available yeasts are like laboratory rats: created to serve a purpose and not natural:"
"The second thing I think I did wrong was pushing the yeast. I didn't know what I was doing, and added way too much sugar to the wine. I wanted a sweet wine, so I thought there was a way to stop the fermentation around 11%, and leave the undigested sugar in there as a sweetener. But that's really not how this whole thing works. The yeasts are like obese buffet diners. They just keep eating and eating everything that's there until they are miserable."
"The most important thing in any fermentation is to have fresh yeast. This ensures the best chance of creating and recreating the flavors in subsequent batches. We almost always prop our yeast to ensure when it's time, they're ready to go. I also like to make an analogy that Belgian yeasts are like children. The key to brewing great Belgian-style beers is to be like a teacher and control and derive the most from each."
"Yeasts are like the perfect guest: they eat everything put in front them and leave copious amounts of alcohol behind."
"Ethanol from grass is difficult, it takes expensive enzymes to get the cellulose to break down. Yeasts are like kids, they like simple sugers, not locked up inside vegetables."
METAMIA is a free database of analogy and metaphor. Anyone can contribute or search. The subject matter can be anything. Science is popular, but poetry is encouraged. The goal is to integrate our fluid muses with the stark literalism of a relational database. Metamia is like a girdle for your muses, a cognitive girdle.