rb wrote:
[color=blue]
> And if the added yeast is more attenuative than the original couldn't
> you end up with bottle bombs?
> I'm sure it's been done, but as a rule of thumb using champagne or wine
> yeast should be avoided, no?[/color]

For bottling, it's not really an issue. I prefer to use ale yeast, but
have used champagne yeast with no ill effects. There's so little
fermentables there, it doesn't much matter.

---------->Denny
--
Life begins at 60 - 1.060, that is.

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