SC - Making Soda
Tyrca
Tyrca at aol.com
Tue Jan 6 17:59:33 PST 1998
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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