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Re: Champagne yeast
James Purchase writes:
> I went into a "home-brew" shop the other evening and asked about
> "champagne" yeast (which actually, is not used to make champagne at all)
> the guy there told me that the ability of yeasts to grow in solutions
> containing alcohol varies quite a bit. Ordinary "baking yeasts" die if the
> alcohol content is more than a few percentage points. He sold me a few
> packets of "wine yeast" which he says can live in solutions containing
> upwards of 12-13% alcohol. He told me that he has other varieties which can
> handle even more alcohol.
If I introduced this "wine yeast" into a microworm culture, do you suppose the
wine yeast would take over and keep the culture going a little longer? Mine
last a month, and if I let them go a full five weeks, they are dead. Maybe I
could get a "time buffer" in my worms for when I screw up?