The thought occured to me while I was watching my wild yeast bubble away this morning:
Would it be possible, to selectively breed a strain of yeast that's high-alcohol tolerent, and able to process the required amount a sugar in say, a couple of days, Simply by reusing yeast cakes with more and more sugar each batch??
Would it be possible, to selectively breed a strain of yeast that's high-alcohol tolerent, and able to process the required amount a sugar in say, a couple of days, Simply by reusing yeast cakes with more and more sugar each batch??