I've heard about using champagne or wine yeast for DIY CO2. How much
different is that from the normal quick rising yeast I get at the grocery
store? How much longer will it last etc. Does anyone use it successfully and
if so, what sort of proportions are used with sugar

Changing the mixture every week or so is getting a bit tiresome
thanx alot!

--
Dave Picklyk
www.picklyk.com/aquascape