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Re: Starting w//ol no I don't have baking soda???

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  • Jesse
    Message 1 of 11 , Apr 26, 2008
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      ---. This will finish at around 4 or so. If you
      > start too low, the fermentation will be slow and may even stop
      > (stuck) because of excess acid.
      >
      > DON'T STRESS THE YEAST. It will make wierd things in your booze.
      >
      > Slainte!
      > regards Harry
      >
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