I currently use 2 1.87L bottles for my yeast production. I can keep
the CO2 levels up around 20ppm or higher for the better part of the
week. But when I hit about the one week mark my yeast production drops
way off, like to the point where its only 1 bubble every 15 seconds.
This is the same with both bottles. I have tryed changing all the
variables to make it go longer. These bottles where both started at
the same time. Im thinking the only thing that it could be is the
yeast..Should I try a different type...or is there something else that
im missing?

Thanks
Ryan Wilson

my yeast drops off at about 1week and i usually change it when i do weekly
maintenance. by 2 weeks time it is pretty weak.

jtm

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"Ryanw1234" wrote in message
om...
I currently use 2 1.87L bottles for my yeast production. I can keep
the CO2 levels up around 20ppm or higher for the better part of the
week. But when I hit about the one week mark my yeast production drops
way off, like to the point where its only 1 bubble every 15 seconds.
This is the same with both bottles. I have tryed changing all the
variables to make it go longer. These bottles where both started at
the same time. Im thinking the only thing that it could be is the
yeast..Should I try a different type...or is there something else that
im missing?

Thanks
Ryan Wilson

On 6 Feb 2003 12:37:41 -0800, (Ryanw1234)
wrote:

I currently use 2 1.87L bottles for my yeast production. I can keep
the CO2 levels up around 20ppm or higher for the better part of the
week. But when I hit about the one week mark my yeast production drops
way off, like to the point where its only 1 bubble every 15 seconds.
This is the same with both bottles. I have tryed changing all the
variables to make it go longer. These bottles where both started at
the same time. Im thinking the only thing that it could be is the
yeast..Should I try a different type...or is there something else that
im missing?

Thanks
Ryan Wilson


Go to a shop where you can get wine making supplies and get some
yeast from Red Star called PREMIER CUVEE. It works well at lower
temps and can handle a alcohol content around 16%. It's much better
than bread yeast.

Wine/champagne yeast is the way to go. I use Lalvin EC1118(Champagne) or
Lalvin K1-V1116(white wine) which last me 5 weeks! I use a heater as well
to keep the temp above 20C. Otherwise try to get a yeast with a high
alcohol/sugar tolerance otherwise it'll produce inconsistant bubble
production or go kaput at 3-5% alcohol(1-2 weeks) using standard bread
yeast. I've read Fleischmans is supposed to be a good bread yeast if you
can't get your hands on the wine yeasts.

"Ryanw1234" wrote in message
om...
I currently use 2 1.87L bottles for my yeast production. I can keep
the CO2 levels up around 20ppm or higher for the better part of the
week. But when I hit about the one week mark my yeast production drops
way off, like to the point where its only 1 bubble every 15 seconds.
This is the same with both bottles. I have tryed changing all the
variables to make it go longer. These bottles where both started at
the same time. Im thinking the only thing that it could be is the
yeast..Should I try a different type...or is there something else that
im missing?

Thanks
Ryan Wilson

For 3 bucks a month you can buy the hagen mix designed for their yeast
system. It works fine for me!

On 7 Feb 2003 11:02:55 -0800, (Andre Malenfant) wrote:

For 3 bucks a month you can buy the hagen mix designed for their yeast
system. It works fine for me!


For $0.65 I can get enough wine yeast to last for six months.

Damn it costs me AU$3.50 for 6 months worth.

"Cannibul" wrote in message
...
On 7 Feb 2003 11:02:55 -0800, (Andre Malenfant) wrote:

For 3 bucks a month you can buy the hagen mix designed for their yeast
system. It works fine for me!


For $0.65 I can get enough wine yeast to last for six months.

You can add backing soda, it will stabilize the reaction. Something
like twice the yeast quantity. That's what hagen puts in the
stabilisator pouch (i think)