Jim Karr
Well-Known Member
Several years ago, I bought some dry wine yeast in a 500 gram package. It was incredibly cheap, and very convenient to just dip some out for a batch. Before I was able to use it all up (about two years), it apparently died from exposure to oxygen. I always stored it in the fridge, and wrapped it up tightly before I returned it to the cold temps.
What I would like to do is to create a (or modify some existing) storage container that I can flush with CO2 to purge out the oxygen. It should be big enough to store a few 500 gram packs, and therefore must have a large enough opening to move them in and out.
Any ideas/thoughts/suggestions/smart remarks?
What I would like to do is to create a (or modify some existing) storage container that I can flush with CO2 to purge out the oxygen. It should be big enough to store a few 500 gram packs, and therefore must have a large enough opening to move them in and out.
Any ideas/thoughts/suggestions/smart remarks?