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RE: Yeast and alcohol

To: "'killietalk at aka_org'" <killietalk at aka_org>
Subject: RE: Yeast and alcohol
From: William Edwards <Bill.Edwards at asu_edu>
Date: Fri, 09 Oct 1998 11:26:05 -0700

Well, maybe not entirely. 

Adding a only a small amount of yeast allows whatever
is eating the yeast (or it's by-products) to keep up.
Otherwise, the culture can crash (be it fruit flies or
daphnia or whatever) from CO2 or alcohol...

Bill Edwards 
Survey Research Laboratory
Arizona State University
http://www.public.asu.edu/~bedwards/bille.htm

> -----Original Message-----
> From: Daniel Carle [mailto:Daniel.Carle.dcarle at nt_com]
> Sent: Friday, October 09, 1998 10:47 AM
> To: 'killietalk'
> Subject: Yeast and alcohol
> 
> 
> "Only a little
> yeast has to be added, otherwise too much alcohol is produced."
> 
> This is wrong. Alcohol content depends only on the quantity 
> of fermentable
> sugar; it will only take more time is you start with less yeast. 
> 
> Daniel Carle
>

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