<< Use a [beer] brewers yeast, not a wine or turbo yeast, and aim for about
8% alcohol yield, give or take a few percent. >>
I would also recommend experimenting with a combination of brewers yeast and
bakers yeast for an interesting "Old Style" flavor to your brew. I would
recommend starting out with 4-5 days with the bakers yeast and a pinch of
the brewer's yeast. Rack it off and pitch the brewers yeast in and sit on it
for about 2 weeks. You might need to add some sugar when you rack.
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