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Originally Posted by blacksmith37  Neat site for CO2. Years ago , when making wine. I found that yeast digested fructose much faster than the other sugars. I never saw it documented until seeing that site . I guess one could use a little fructose ( in any fruit) to kick start the yeast ,then the other sugars would produce a steady supply of CO2.
Hard to imagine gelatin helping much .I think it (protein ) would stabilize and increase the foam. |
Do you use a pressurized system?