Aquatic Plant Forum banner
1 - 1 of 1 Posts

·
Registered
Joined
·
1 Posts
Strange I was expecting at least one person to mention using High Tolerance Champagne or Wine yeast as it can tolerate almost 3 times the Alchohol % of bread and beer yeast, aslo using sucrose instead of sugar, and adding the sugar in incremants per week and not a huge dose up front allows the brew to ferment at a more consistant rate, also have two of these bottles running so that as one finished the next one has finished its really busy inital phase and has settled down so the tank has a nice consistant suppy of CO2
 
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top