that's right! yeast has a retention value. I'd forgotten

"Dick Adams" <rdadams@smart.net> wrote in message
news:132diei850nijad@corp.supernews.com...[color=blue]
> harsley <harsley.2p8vn1@usenet.brewtank.com> wrote:
>[color=green]
>> Add champagne yeast at bottling if worried about conditioning...
>> strong beer yeast could be spent.[/color]
>
> This is as good an idea as sanitizing your carboys with vinegar
> and baking soda. ROTFLMAO
>
> Champagne yeast will start eating the unfermented sugars, raise
> the ABV, and put a hell of a lot of CO2 into the bottle.
>
> Nothing like lighting the fuse on a bottle bomb!
>[/color]