Hello,
I have always wondered about this: Why does yeast convert sugar to alcohol at first (until it makes its environment toxic and goes dormant), but if given sugar again (priming sugar), produce Co2 instead.
Maybe part 2 of my question is: Is there any way to boost the alcohol content once the yeast has gone dormant already?
Thanks!
I have always wondered about this: Why does yeast convert sugar to alcohol at first (until it makes its environment toxic and goes dormant), but if given sugar again (priming sugar), produce Co2 instead.
Maybe part 2 of my question is: Is there any way to boost the alcohol content once the yeast has gone dormant already?
Thanks!