Set "starter" to boil.

Starter - 12 grams ground ginger, pot of sugar/water.

Boiled till sugar dissolves.

Force-cooled to "warm to touch" by sitting in icebath in sink.

Added active dry yeast.

Set aside a jar with just sugar/water and yeast as a plant to cultivate.

Main "plant" placed in half-gallon Gustafson Eggnog jug.

Screw-lid placed "loose" over neck, so as not to build pressure.

Looks good so far...


This is an experiement to see if I can get a "quality" batch using only
minimal resources.

"Chris" <rrufiange@cfl.rr.com> wrote in message
news:%Q2Gb.68156$Dt6.1708383@twister.tampabay.rr.com...[color=blue]
> Last time, I used simple Fleishmann's Active Dry Yeast, which bubbled up
> within minutes of introduction.
>
> This time, all the grocery store had was "Rapid Rise", again by
> Fleishmann's.
>
> This stuff seemed to be quite delayed, and while atleast 2 of the vessels
> produce alot of bubbles, it's alot slower acting than before. Has anyone
> ever worked with bread yeast, or more importantly this particular yeast?
>
>[/color]
I don't think you'll find a single soul here who brews with bread yeast.

On Wed, 24 Dec 2003 00:02:54 GMT, "Ken Anderson" >[color=blue]
>I don't think you'll find a single soul here who brews with bread yeast.
>[/color]

I've used bread yeast once for ginger beer and once for dandelion wine

worked out great both times

I've never used the quick rise variety though, I think they add some
stuff to that to get the "quick rise"

All vessels are fermenting perfectly.

Plastic eggnog container seems to be working the best of the 3. Yeasts
react to sugar fastest in there.

This could turn out even better than when I use professional equipment!

I'll still say, though, for "rapid rise" yeast, it's fermenting even slower
than the regular.
Must be the additives. Oh well, almost half-way done and still looking and
smelling the way it should.

Things are bubbling up all over, the yeasts still go berserk over the sugar.
Ferment appears superb.

2 more days to go till bottling. Mom's friend was already asking for some.
Due to the reactions witnessed, this batch might have a slightly higher
alcohol content than normal, but still well below serious "buzz" level.

Keep wishing me luck!

If you bottle too early you'll have amber grenades!!!

wait a day after the bubbling has completely stopped!


"Chris" <rrufiange@cfl.rr.com> wrote in message
news:kxXGb.79908$Dt6.1973039@twister.tampabay.rr.com...[color=blue]
> Things are bubbling up all over, the yeasts still go berserk over the[/color]
sugar.[color=blue]
> Ferment appears superb.
>
> 2 more days to go till bottling. Mom's friend was already asking for[/color]
some.[color=blue]
> Due to the reactions witnessed, this batch might have a slightly higher
> alcohol content than normal, but still well below serious "buzz" level.
>
> Keep wishing me luck!
>
>[/color]

"Yeh!Yeh!" <none@none.com> wrote in message
news:3fecb8aa$0$29692$61ce578d@news.syd.swiftdsl.com.au...[color=blue]
> If you bottle too early you'll have amber grenades!!!
>
> wait a day after the bubbling has completely stopped![/color]

Thanks for the tip.

We made 5 Gallons of Cherry wine using grocery bags full of cherries
.. regular table sugar and bread yeast .. years ago .. I don't know if

I ever taasted and better wine in my life. People would stop by that I
didn't even know and ask to taste it.. Word got out.

TheRat

On Tue, 23 Dec 2003 21:55:07 GMT, "Chris" <rrufiange@cfl.rr.com>
wrote:
[color=blue]
>Last time, I used simple Fleishmann's Active Dry Yeast, which bubbled up
>within minutes of introduction.
>
>This time, all the grocery store had was "Rapid Rise", again by
>Fleishmann's.
>
>This stuff seemed to be quite delayed, and while atleast 2 of the vessels
>produce alot of bubbles, it's alot slower acting than before. Has anyone
>ever worked with bread yeast, or more importantly this particular yeast?
>
>
>[/color]

In article <OI4Gb.5019$Vv2.1885239@news1.news.adelphia.net>, "Ken Anderson" <kapna@adelphia.reverse_ten> wrote:[color=blue][color=green]
>> Has anyone
>> ever worked with bread yeast, or more importantly this particular yeast?[/color][/color]

I used a bread yeast to make ginger beer. The bottles exploded because the
yeast did not stop fermenting at the correct time. Best to use the correct
yeast.

"Michael G.H." <michael_jd@hoNOSPAMtmail.com> wrote in message
news:400221a2$1@news.actrix.gen.nz...[color=blue]
> In article <OI4Gb.5019$Vv2.1885239@news1.news.adelphia.net>, "Ken[/color]
Anderson" <kapna@adelphia.reverse_ten> wrote:[color=blue][color=green][color=darkred]
> >> Has anyone
> >> ever worked with bread yeast, or more importantly this particular[/color][/color][/color]
yeast?[color=blue]
>
> I used a bread yeast to make ginger beer. The bottles exploded because[/color]
the[color=blue]
> yeast did not stop fermenting at the correct time. Best to use the[/color]
correct[color=blue]
> yeast.
>
>[/color]
There's some snippage error above. It was someone else asking about bread
yeast. I'll leave bread yeast experiments to others. ; )
Ken