seth8530
The Atomic Wine Maker
Ok, we have all heard the story that bread yeast is useless for fermenting sugars into drinking alcohol because the bread yeast would get so drunk that it dies before it can create a beverage that is much higher than say 8 percent alcohol.
Well Leanne claims she was able to ferment sugar water to 20% plus by step feading the yeast, So i of course am gona try and see if i can replicate the results. I myslef have seen bread yeast ferment way higher than one should expect so im all game for this experiment.
Procedure: (1) fill a gallon sized container 3/4 of the way up with sugar water untill i get a potential alcohol of 10 percent. ( 1.075 for all of yall specific gravity folks)
(2)add in a ground up B 100 complex vitamen
(3) pour in the bread yeast starter ive made
(4)Once the fermentation starts crawling take a gravity reading and pour in a cup and a half more suga. Take a new reading afterword and keep track of all readings so that a final alcohol can be determined.
How does this sound to yall? any recomendations or suggestions?
Well Leanne claims she was able to ferment sugar water to 20% plus by step feading the yeast, So i of course am gona try and see if i can replicate the results. I myslef have seen bread yeast ferment way higher than one should expect so im all game for this experiment.
Procedure: (1) fill a gallon sized container 3/4 of the way up with sugar water untill i get a potential alcohol of 10 percent. ( 1.075 for all of yall specific gravity folks)
(2)add in a ground up B 100 complex vitamen
(3) pour in the bread yeast starter ive made
(4)Once the fermentation starts crawling take a gravity reading and pour in a cup and a half more suga. Take a new reading afterword and keep track of all readings so that a final alcohol can be determined.
How does this sound to yall? any recomendations or suggestions?