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Google, as always, is a sucky engine for searching, and brings no relevant search results when I search. I know that yeast and bacteria need or use some biotin, and I know that baker's and maybe also brewer's yeast "likes" ascorbic acid (vitamin C), and I've also read that at least some yeast...

And, are brewing yeast better at surviving the alcohol than bacteria?

I am 9 days into trying to brew with some pancake mix (contains egg powder, milk powder, flour and a few other ingredients like salt and sugar and so on) and some fruits like apples, a few carrots, an unidentifiable rotten fruit (don't worry) I found in my fruit bowl. I know that prison...

Hi, new member here. Got some newbie questions relating to the biology of the yeast and how adaptation works in different environments, etc. I'm in the middle of brewing some stuff that I don't know whether it'll turn into church-wine (very low alcohol), beer, or "real" wine--or something...