OK. newbie to DIY CO2 and have been looking around for info on yeasts and brewing and have a few questions.....
I found this really cool brewing website that specialises in brewing equipment for beer, wine and sparkling wine. They have a bewildering array of yeasts and fermentation additives and I was wondering if anyone had tried any of them or knew what they are for ?
I'm going to have a go with..
- GERVIN YEAST No.3 (for sparkling wines)
- SAFLAGER S-23 - LAGER YEAST (ferments at lower temperatures 9 to 15C)
- ALCOTEC VODKASTAR TURBO YEAST (Reference #1585) (sounds like it might produce loads of CO2 for 5 days and then die)
I also notice that most DIY users add sugar as the food for the yeast, but for brewing they recomend adding a Nitrogen supplement to sustain the yeast as well. Anyone tried one ?
(see this link for information about yeast nutrients)
Worse yet, you may even ruin your wine due to hydrogen sulfide contamination (a symptom of which is a "rotten egg" smell) caused by a lack of nitrogen and a vitamin known as pantothenic acid.
This is kind of worrying... anyone had any problems with hydrogen sulphide being emitted from their DIY setup and killing the fish ?