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# Start with 75 mL of 6° Plato wort with yeast nutrient in a 250 mL flask. Add the sample (fruit, flower, bee, etc). If it's fruit, squish it up. Set the flask on a shaker or stirplate at 80-90F with a [https://www.facebook.com/groups/MilkTheFunk/permalink/1034954619866085/ foam stopper] (the foam stoppers can be autoclaved/boiled and create an aerobic environment; aluminum foil should work as a substitute) for 12-48 hours. Look for frothing and as soon as that happens put an airlock on the flask, but keep on stirplate to assist fermentation.
# After the 24-48 hours, decant and discard the liquid and leave the biomass at the bottom. Add new starter media to the flask (with the biomass still at the bottom of the flask) that is 8-10* Plato with yeast nutrient, and purge the flask with CO2. Put an airlock on it on a stirplate and grow until the sugars have fermented.# Again, decant and discard the liquid and leave the biomass at the bottom of the flask. Purge the flask (with the biomass still at the bottom) with CO2, and add 20° Plato wort with yeast nutrient and an airlock, and place on a stirplate or shaker. Look for the wort to ferment down to around 2 Plato or so.
# After the 20° Plato wort has finished fermenting, samples from the liquid (the liquid contains the more active yeast versus the biomass at the bottom of the flask) are streaked onto media to isolate the strains that have survived.