Doesn't like Kool-Aid
Join Date: Feb 2003
Location: Hawthorne, New Jersey
I tried Anona's recipe. I am using Champagne yeast in my Hagen system, and using the suggested amounts of sugar and water.
The CO2 is flowing, and flowing and flowing! What a difference! I actually need to monitor the CO2 output for fear of crashing the pH!
So far, so good!