curbdawg
Active Member
Whats a general idea for knowing how much yeast will ferment how much sugar? Is it possible for a yeast to die out before all the sugar has been fermented because of not using enough yeast??
Can you use to much yeast and not enough sugar and have a bad taste/flavor?
I'm just starting to learn the whole process and know this is probally one of the mosre basic questions for it was hard for me to search for it in these forums. I usally see use one package of said wine yeast per 5 gallons cider. Is each yeast different as far as how much sugar it can ferment? Thanks in advance
Can you use to much yeast and not enough sugar and have a bad taste/flavor?
I'm just starting to learn the whole process and know this is probally one of the mosre basic questions for it was hard for me to search for it in these forums. I usally see use one package of said wine yeast per 5 gallons cider. Is each yeast different as far as how much sugar it can ferment? Thanks in advance