Enough of the easy questions ........ as I have been making a few batches in past 2-3 wks, I tried to keep a yeast culture going in a flask - KV 1116 - saving 100ml, topping up to 400 with water, and addding tspn of sugar, pinch of citric, and pinch of yeast booster - then feeding with a half spoon of suger daily - each time I added any sugar it fizzed beautifully - BUT then I discovered Vitamin B, and from reading up it seems most beneficial in helping yeasts for fruit wines, almost like a yeast booster, but without explanation as to how they differ.
So in goes a tablet - whoosh goes the bubbles - and thats virtually the last activity I have managed to generate from the yeast since!!
I gave it a little more sugar, even split the bottle in 2 and topped each up to 400 in case alcohol too hgh - but barely a flicker.
Where did I go wrong - was it the Vit B? was one tablet too much for 400ml or should I just have not used it? should I have been giving the yeast something more substantial to chew onlike some must, or is that only just prior to using as a starter?
Because I was reusing it weekly, I didn't chill flask in fridge - would that help if not using for say 2-4 weeks, or with that sort of gap it's time to start afresh with new yeast?
So in goes a tablet - whoosh goes the bubbles - and thats virtually the last activity I have managed to generate from the yeast since!!
I gave it a little more sugar, even split the bottle in 2 and topped each up to 400 in case alcohol too hgh - but barely a flicker.
Where did I go wrong - was it the Vit B? was one tablet too much for 400ml or should I just have not used it? should I have been giving the yeast something more substantial to chew onlike some must, or is that only just prior to using as a starter?
Because I was reusing it weekly, I didn't chill flask in fridge - would that help if not using for say 2-4 weeks, or with that sort of gap it's time to start afresh with new yeast?
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