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Re: Wine yeast
Keith and Lisa wrote:
> 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.
Actually, it's Tanganyikan *buffer*, not salts, as in sodium, but hardening
minerals. My water is quite soft.
> 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
I dissolve the yeast in warm water before mixing up with sugar. I recall from
breadmaking days, though, that they advise dissolving the yeast in a warm
honey solution, no?
When I used more sugar, I got too much co2. I guess lowering the quantity of
yeast, rather than the quantity of sugar was in order.