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RE: Yeast and alcohol
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...
Survey Research Laboratory
Arizona State University
> -----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