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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