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Subject:
From:
Richard Yarnell <[log in to unmask]>
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Date:
Sun, 10 Jan 1999 17:25:22 -0800
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Are you sure about this, Garth.  If one replenishes the sugar, and
provided the alcohol content is not too high, yeast will revive and
continue the fermentation.  I am under the impression that the spent yeast
is the carnage after the food source runs low - the sugar, or the
pollution gets to great - the alcohol.
 
Is the heating process to rid the slurry of alcohol, or is it needed to
kill a pathogen which is a danger to the bees?
 
 
>> fermenting liquid out of the primary (initial) fermentation container into
>> a secondary fermenting container in order to improve the clarity of the
>> brew.  This leaves behind a considerable amount of "spent yeast" that has
>> settled to the bottom of the primary container -- anywhere from a 1/2 inch
>> to 1+ inch thick paste.
 
>The reason this yeast is called spent is it has run out of fats that
>it cannot produce in the absence of oxygen - I suspect these fast are
>good for bees, hence if it were to be used for food it would be good
>to place the yeast in a bucket, aerate it and give it a little sugar
>to reinvigorate it before killing it and feeding it to the ladies.
 
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