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Re: Yeast CO2 Reactors

I've been using champagne yeast for the last four months in three tanks (4
reactors).  I have tried two types.  Red Star Pasteur Champagne, and Lalvin
EC-1118 wine yeast using the following recipe:

1/2 teaspoon yeast dissolved in a small amount of warm water
1cup table sugar
approx. 60 oz of water

The Red Star clearly outperforms the Lalvin in this application.  The
solutions remain active for about 3-4 weeks, only slightly better than my
experience with ordinary baker's yeast (2-3 weeks).  The main difference
between champagne yeast and baker's yeast seems to be that champagne yeast
comes to full activity much more slowly.  Baker's yeast is selected to give a
fast burst of activity, while wine yeast is in it for the long haul.  This is
a slight advantage in our application, though I don't think it's worth the
additional cost and trouble.  When I run out of champagne yeast, I plan to go
back to my trusty bottle of good old Red Star baker's yeast.  My best protocol
to date remains:  1 tsp baker's yeast, 1/2 cup sugar, 60 oz water.  Change
every two weeks.

William Cwirla
Hacienda Heights