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Re: Wine yeast



Sylvia,

I dont know much about using yeast for Co2 production.  I do know
about using yeast in my bakery.

I read that you put salt into your yeast mix. In baking we use salt to
retard the action of yeast. Perhaps you might want to cut back on the
amount or not use any at all.

I would agree with Jamie Johnson it seemed to me that you are using a
bit too much yeast and not enough sugar. Your yeast is probably
consuming all the food before it even has time to get going. Jamie is
also right you need to activate your yeast before adding it to sugar.
That water needs to be lukewarm because at temps above 110 the yeast
dies.

Best of luck,
.. , . .`.
 ><(((>     `..`...><(((>
          ><(((>             ..`...
Keith and Lisa
www.leafandpaws.com
Natural products for the life of your pet.

Aquariums
www.net-link.net/kandl/