So I was bord yesterday and wanted to see what I could do with some extra yeast. So I threw about 5 liters of apple juice, six and a half pounds of regular sugar, then topped it off to right around three and a half gallons. Then I pitched the yeast after making a starter. It's been about 24 hours and it's going like crazy here's what I noticed
1-The yeast doesn't have any type of noticable aromas
2- The starter I made was two staged (3/4 of a sacet of rehydrated yeast, and 1/4 of a sacet none ryhdrated sprinked on top) I believe this made the yeast work a little faster and ensures most of it works, and that some the yeast will be rehydrated to the environment it will be living in.
3-at 24 hours into the fermentation there is no foam( Premium Cuvee is know for this)
I'll repost tomorrow after the yeast gets a hold of the Fermaid K
1-The yeast doesn't have any type of noticable aromas
2- The starter I made was two staged (3/4 of a sacet of rehydrated yeast, and 1/4 of a sacet none ryhdrated sprinked on top) I believe this made the yeast work a little faster and ensures most of it works, and that some the yeast will be rehydrated to the environment it will be living in.
3-at 24 hours into the fermentation there is no foam( Premium Cuvee is know for this)
I'll repost tomorrow after the yeast gets a hold of the Fermaid K
