- Living in the United States, I wonder how any sort of yeast (or any
package of biological stuff) that I order from overseas will:
1: Be looked upon by those who are in charge of looking upon those
2: Survive any sort of electro-radiation or Chlorine gas
sterilization that will be going into effect in mail rooms?
- You have a good point. I had an email from a supplier in New Zealand the
other day. He said his shipments had been slowed significantly - and NZ is a
comparatively benign country. The best yeasts all come from Sweden. I
ordered some activated carbon from a supplier in Calgary, Alberta and was
told there was a slowdown for imports. Do you have an importer in the US
that may still have stock? We all hope that things will eventually get back
to normal and your Canadian neighbours wish you courage and fortitude.
----- Original Message -----
Sent: Wednesday, November 07, 2001 9:49 AM
Subject: [new_distillers] Imported Yeasts
> Living in the United States, I wonder how any sort of yeast (or any
> package of biological stuff) that I order from overseas will:
> 1: Be looked upon by those who are in charge of looking upon those
> 2: Survive any sort of electro-radiation or Chlorine gas
> sterilization that will be going into effect in mail rooms?
> Just wondering....
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> Your use of Yahoo! Groups is subject to http://docs.yahoo.com/info/terms/
- Use large amounts of the wine yeasts called "prisse de mousse" (by the red
star company), or EC-1118 (by the lavlin company) - these are the yeasts used
in the Turbo yeast packs- you just need to buy 100grams (4 ounces) of it and
pitch it all at once to get the turbo yeast performance (this also requires
100 grams of citric acid and about 100grams of yeast nutrient). Both these
yeasts are common winemaking yeasts in the U.S.- they are only
"decontaminating" stuff that goes to the D.C. area, and politician's offices.