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Re: [Aquatic Plants Digest V6 #95]


I only use 1/8 tsp of champagne yeast whenever i switch bottle plus ~1/4 tsp
of baking soda to keep the pH from getting too low, which helps the bottle
last even longer.  Also, when you switch the bottle next time, don't rinse out
all the gunk at the bottom, there are some yeasties in there, making the wait
to start getting CO2 shorter.  Instead of a very high spike and then a rapid
dropoff, you should see a steady, medium-level release of CO2 for 6-8 weeks. 

Christine Bennett
christine.bennett at usa_nospampleez.net
Date: Mon, 24 Mar 2003 04:55:26 -0800 (PST)
From: Diana Berberich <fishfaceid at yahoo_com>
Subject: DIY CO2 with champagne yeast

Hello Folks:
    Could someone send me the preparation for using
champagne yeast to use in my DIY CO2?  Is it a
different recipe or the same as the usual bread yeast
preparation.  I bought the champagne yeast and am
ready to prepare a mix. Also, does one add something
for a stabalizer?
Thanks, Diana