SC - Making Soda

[Tyrca]

In a message dated 98-01-02 11:36:33 EST, you write:

<< 
 I vaguely remember some comments about stopping a yeast reaction by
 giving it too much sugar.  If that is the case, then using the champagne
 yeast in an over-sugared solution would likely produce a sweet, fizzy
 drink.  Tyrca may have the answer.  If she doesn't, I'm having Sunday
 supper with our local braumeister and I'll ask him.
 
 Bear
  >>
I am not the yeast expert, your dinner guest is.  He has strains memorized,
and can quote them by flocculation rate!  I just make nice sweet pyment.

tyrca
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