- Aug 30, 2001I am getting started here and need some advice.
I am going to start with a pot still design, but I am having trouble with
the yeast for fermentation. The only yeast I can find is plain old baker's
yeast, which yields nothing in plain granulated sugar. If anyone has any
recepies for baker's yeast or a source for distillers yeast for sugar in the
USA, I would appreciate it. To start with, I am just looking for anything
that comes out of the still. It doesn't need to be any flavor or quality,
for I am not going to consume it.
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