brewer's yeast

[John]

I am considering taking brewer's yeast as a nutritional
supplement. Anyone have any experiences they'd like to share?
Result's? Preferred brands?

Thanks, John.

[William A.]

I hate the taste of Plus brand yeast. Brand is very important
factor in determining the taste of the yeast.

The health food stores sell bulk food yeast, I like it.

Don't buy powdered yeast, it is very hard to mix in milk,
juice or water. Choose mini-flake or flake forms as the
dissolve much more easily.

"John" <jefuller@facstaff.wisc.edu> wrote in message
news:4d25bd37.0304181427.2af2aec1@posting.google.com...
> I am considering taking brewer's yeast as a nutritional
> supplement. Anyone have any experiences they'd like to
> share? Result's? Preferred brands?
>
> Thanks, John.

[markd]

Not very likely as a rule as it is not used in baking as other
"yeast". Brewer's yeast is the used up yeast sludge that
remains from the yeast used to ferment beer. Health food
stores are a more likely source.

>Is it possible to buy brewer's yeast at the grocery store

[William A.]

Mark De Toad is a half century out of date on the topic.
So-called brewer's yeast is, in fact, yeast that has been
grown for the very purpose of being a food supplement. Real
brewer's yeast is extremely very bitter due to a rather large
amount of hops in the "yeast sludge". Food yeast is grown as
culture without hops or other bitters.

Further, food yeast/so-called brewers yeast is dead; whereas,
baking yeast is still viable. The latter should not be eaten,
unless rendered non-viable by heating.

<markd@toad-net.com> wrote in message
news:407359f1$0$248$4d5ecec7@reader.city-net.com...
>
> Not very likely as a rule as it is not used in baking as
> other "yeast". Brewer's yeast is the used up yeast sludge
> that remains from the yeast used to ferment beer. Health
> food stores are a more likely source.
>
> >Is it possible to buy brewer's yeast at the grocery store

[anonymous]

ok, do you know how to make brewer's yeast taste good without
adding sugar? it's pretty nasty

[markd]

Sorry no, but maybe one, if any, of the brits here can. It is
a favorite used as a spread on bread such as with jam and
butter; the name for it escapes me right now; wait marmalite
or some such I think. It is said to be an aquired taste.

>ok, do you know how to make brewer's yeast taste good without
>adding sugar? it's pretty nasty

[markd]

From a health food retaler on the web:

"Available as a powder, flakes, or tablets, brewer's yeast is
a slightly bitter-tasting ingredient that's used in brewing
beer. It's also a by-product of beer-making.

snip

The live cells in brewer's yeast are also destroyed during the
brewing process, but the dead cells still have nutrient value.
The terms brewer's yeast and nutritional yeast are sometimes
used interchangeably, but they are not exactly the same.
Basically, nutritional yeast is any yeast grown for the
specific purpose of being a food supplement, Conboy explains.
While it might be a brewer's yeast, it could also be yeast
from another species."

>Mark De Toad is a half century out of date on the topic.
>So-called brewer's yeast is, in fact, yeast that has been
>grown for the very purpose of being a food supplement. Real
>brewer's yeast is extremely very bitter due to a rather large
>amount of hops in the "yeast sludge". Food yeast is grown as
>culture without hops or other bitters.
>
>Further, food yeast/so-called brewers yeast is dead; whereas,
>baking yeast is still viable. The latter should not be eaten,
>unless rendered non-viable by heating.
>
>
>
><markd@toad-net.com> wrote in message
>news:407359f1$0$248$4d5ecec7@reader.city-net.com...
>>
>> Not very likely as a rule as it is not used in baking as
>> other "yeast". Brewer's yeast is the used up yeast sludge
>> that remains from the yeast used to ferment beer. Health
>> food stores are a more likely source.
>>
>> >Is it possible to buy brewer's yeast at the grocery store

[Moosh:)]

On Tue, 6 Apr 2004 23:41:39 -0700, "William A. Noyes"
<no.address@ctc.net> posted:

>Further, food yeast/so-called brewers yeast is dead; whereas,
>baking yeast is still viable. The latter should not be eaten,
>unless rendered non-viable by heating.

Why?

[Anon]

On Wed, 07 Apr 2004 13:21:52 GMT,
anonymous@coolgroups.com wrote:

> ok, do you know how to make brewer's yeast taste good
> without adding sugar? it's pretty nasty

Seems there is some confusion about the terms. Where are you
getting yours and what does it look and taste like?

I just got some yeast flakes at the local health food store
in bulk bins. Gold color, big thin flakes. Taste kind of like
V8. I think they'd be good as a garnish for sauted brussel
sprouts or curries or a Frito enchilida casserole or
something like that.

Someone avoiding butter or oil might use them to give a sort
of taste like that of 'carmelized' onions.

[William A.]

<markd@toad-net.com> wrote in message
news:40743930$0$249$4d5ecec7@reader.city-net.com...
>
> From a health food retaler on the web:
>
> "Available as a powder, flakes, or tablets, brewer's yeast
> is a slightly bitter-tasting ingredient that's used in
> brewing beer. It's also a by-product of beer-making.

I've been told that by-product yeast is quite bitter and I
assume bound for use in animal feed.

>
> snip
>
> The live cells in brewer's yeast are also destroyed during
> the brewing process, but the dead cells still have nutrient
> value. The terms brewer's yeast and nutritional yeast are
> sometimes used interchangeably, but they are not exactly the
> same. Basically, nutritional yeast is any yeast grown for
> the specific purpose of being a food supplement, Conboy
> explains. While it might be a brewer's yeast, it could also
> be yeast from another species."

Thus the culture can be of a strain of brewers yeast or bakers
yeast when yeast is grown specifically for yeast. The Red Star
bakers yeast strain is commonly used raise nutritional/food
yeast. I quite like the flavor of this yeast. On the other
hand, torula yeast ( whatever that is) tastes quite awful IMO.

Conboy? What a name!! It sounds like a Usenet name;-)

Looks like Mark De Toad is now up to date:-)

end of comments............William A. Noyes


>
>
> >Mark De Toad is a half century out of date on the topic.
> >So-called brewer's yeast is, in fact, yeast that has been
> >grown for the very purpose of being a food supplement. Real
> >brewer's yeast is extremely very bitter due to a rather
> >large amount of hops in the "yeast sludge". Food yeast is
> >grown as culture without hops or other bitters.
> >
> >Further, food yeast/so-called brewers yeast is dead;
> >whereas, baking yeast is still viable. The latter should
> >not be eaten, unless rendered non-viable by heating.
> >
> >
> >
> ><markd@toad-net.com> wrote in message
> >news:407359f1$0$248$4d5ecec7@reader.city-net.com...
> >>
> >> Not very likely as a rule as it is not used in baking as
> >> other "yeast". Brewer's yeast is the used up yeast sludge
> >> that remains from the yeast used to ferment beer. Health
> >> food stores are a more likely source.
> >>
> >> >Is it possible to buy brewer's yeast at the grocery
> >> >store

[William A.]

"Moosh:)" <spam@less.ever> wrote in message
news:6mu870hmcer8854agher70v5toobnjb9d9@4ax.com...
> On Tue, 6 Apr 2004 23:41:39 -0700, "William A. Noyes"
> <no.address@ctc.net> posted:
>
> >Further, food yeast/so-called brewers yeast is dead;
> >whereas, baking yeast is still viable. The latter should
> >not be eaten, unless rendered non-viable by heating.
>
>
> Why?

A valid question. It is the comment I've read others make goes
as follows. The rationale was that live yeast had the
potential of surviving in the GI tract and impairing the
availability of of B vitamins.

Whether this is true or somewhat true I am not sure. I'd think
in the young person with strong stomach acid the yeast might
perish and be consumed. But in the very young and middle aged
and beyond, the yeast would have a great chance of surviving
and possible upset the gut flora.

[markd]

"Looks like Mark De Toad is now up to date:-)"

Was always so, but your original responce was incomplete and
misleading. As originally presented and as restated in the web
sorce, brewer's yeast is the product of beer making. Some in
the health food industry have conflated taht identification
with wanting any yeast product to be included under a new tent
of their own making and use for marketing. Brewer's yeast is a
set of specific species, two of them as I recall, and any
other yeast is not by definition. The product of beer making
has the dead cells of that used to ferment the beer. It is
like calling anything brewed in a cup "tea" when there is one
specific plant species that is tea and all othrs are infusions
of various plant materials. Glad you are now on board on this
and now realise how you have been misled by marketing intrests
quite apart from biological accuracy and completeness.

[William A.]

<markd@toad-net.com> wrote in message
news:40756d22$0$248$4d5ecec7@reader.city-net.com...
> "Looks like Mark De Toad is now up to date:-)"
>
> Was always so, but your original responce was incomplete and
> misleading. As originally presented and as restated in the
> web sorce, brewer's yeast is the product of beer making.
> Some in the health food industry have conflated taht
> identification with wanting any yeast product to be included
> under a new tent of their own making and use for marketing.
> Brewer's yeast is a set of specific species, two of them as
> I recall, and any other yeast is not by definition. The
> product of beer making has the dead cells of that used to
> ferment the beer. It is like calling anything brewed in a
> cup "tea" when there is one specific plant species that is
> tea and all othrs are infusions of various plant materials.
> Glad you are now on board on this and now realise how you
> have been misled by marketing intrests quite apart from
> biological accuracy and completeness.

Your lack of understanding concerning beer yeast is breath
taking. I count 104 different types of currently available
varieties and at least 5 separate species. Granted two
species provide the bulk of varieties. Nonetheless, each
strain makes a different beer flavor. Each one would produce
a "yeast sludge" (as you called it) with a somewhat different
nutrient profile.

I haven't been mislead by marketing as my comments are not
based on it. That is just an effort of yours to smear others.

You make Mooshe and Gohde look like the fully enlighten
beings.

........................William A. Noyes

[Moosh:)]

On Wed, 7 Apr 2004 21:56:26 -0700, "William A. Noyes"
<no.address@ctc.net> posted:

>
>"Moosh:)" <spam@less.ever> wrote in message
>news:6mu870hmcer8854agher70v5toobnjb9d9@4ax.com...
>> On Tue, 6 Apr 2004 23:41:39 -0700, "William A. Noyes"
>> <no.address@ctc.net> posted:
>>
>> >Further, food yeast/so-called brewers yeast is dead;
>> >whereas, baking yeast is still viable. The latter should
>> >not be eaten, unless rendered non-viable by heating.
>>
>>
>> Why?
>
>A valid question. It is the comment I've read others make
>goes as follows. The rationale was that live yeast had the
>potential of surviving in the GI tract and impairing the
>availability of of B vitamins.
>
>Whether this is true or somewhat true I am not sure. I'd
>think in the young person with strong stomach acid the yeast
>might perish and be consumed. But in the very young and
>middle aged and beyond, the yeast would have a great chance
>of surviving and possible upset the gut flora.

I've heard similar warnings about the ginger beer plant. That
it would grow inside you and take over.

I would guess that the low pH in the stomach of even older
farts like you and me would kill anything like this. Afterall,
we swallow thousands if not millions of viable spores of just
about anything every day in the air we breathe. Anything that
was going to ping you would have pinged you millions of years
ago and you would be only history.

Fungi are rather uncommon animal pathogens compared to
plants where they are commoner than bacteria. Bacteria are
commoner pathogens in animals often preferring a protein
substrate. Plant pathogens prefer the carb substrate
avilable more readily in plants. Well that's my story and
I'm sticking to it :)

[William A.]

"Moosh:)" <spam@less.ever> wrote in message
news:vajf705n574qc9urkk5on8rtj2cs463vlr@4ax.com...
> On Wed, 7 Apr 2004 21:56:26 -0700, "William A. Noyes"
> <no.address@ctc.net> posted:
>
> >
> >"Moosh:)" <spam@less.ever> wrote in message
> >news:6mu870hmcer8854agher70v5toobnjb9d9@4ax.com...
> >> On Tue, 6 Apr 2004 23:41:39 -0700, "William A. Noyes"
> >> <no.address@ctc.net> posted:
> >>
> >> >Further, food yeast/so-called brewers yeast is dead;
> >> >whereas, baking yeast is still viable. The latter should
> >> >not be eaten, unless rendered non-viable by heating.
> >>
> >>
> >> Why?
> >
> >A valid question. It is the comment I've read others make
> >goes as follows. The rationale was that live yeast had the
> >potential of surviving in the GI tract and impairing the
> >availability of of B vitamins.
> >
> >Whether this is true or somewhat true I am not sure. I'd
> >think in the young person with strong stomach acid the
> >yeast might perish and be consumed. But in the very young
> >and middle aged and beyond, the yeast would have a great
> >chance of surviving and possible upset the gut flora.
>
> I've heard similar warnings about the ginger beer plant.
> That it would grow inside you and take over.
>
> I would guess that the low pH in the stomach of even older
> farts like you and me would kill anything like this.
> Afterall, we swallow thousands if not millions of viable
> spores of just about anything every day in the air we
> breathe. Anything that was going to ping you would have
> pinged you millions of years ago and you would be only
> history.
>
> Fungi are rather uncommon animal pathogens compared to
> plants where they are commoner than bacteria. Bacteria are
> commoner pathogens in animals often preferring a protein
> substrate. Plant pathogens prefer the carb substrate
> avilable more readily in plants. Well that's my story and
> I'm sticking to it :)

In clinical practice there is ample evidence, flora often
survives the passage. The classic suggestion, I've seen in the
Merck Manual is to reestablish gut flora after the use of
antibiotics with limburger cheese, or even a capsule of
another humans feces, or as some suggest yogurt. I'll stick to
the first and the last if I take antibiotics.

And as to yeast I guess, I'll eat my bread baked. Though I
must say new wine in which the yeast is still active can be
quite nice......burp.

[Moosh:)]

On Wed, 7 Apr 2004 22:08:27 -0700, "William A. Noyes"
<no.address@ctc.net> posted:

>
><markd@toad-net.com> wrote in message
>news:40743930$0$249$4d5ecec7@reader.city-net.com...
>>
>> From a health food retaler on the web:
>>
>> "Available as a powder, flakes, or tablets, brewer's yeast
>> is a slightly bitter-tasting ingredient that's used in
>> brewing beer. It's also a by-product of beer-making.
>
>I've been told that by-product yeast is quite bitter and I
>assume bound for use in animal feed.

I think I've recounted this here before, but a friend of mine
used to dump brewery sludge on his market garden until the
health authority banned it for containing heavy metals. Can't
quite remember which ones, but cadmium seems to ring a bell.

>> The live cells in brewer's yeast are also destroyed during
>> the brewing process, but the dead cells still have nutrient
>> value. The terms brewer's yeast and nutritional yeast are
>> sometimes used interchangeably, but they are not exactly
>> the same. Basically, nutritional yeast is any yeast grown
>> for the specific purpose of being a food supplement, Conboy
>> explains. While it might be a brewer's yeast, it could also
>> be yeast from another species."
>
>
>Thus the culture can be of a strain of brewers yeast or
>bakers yeast when yeast is grown specifically for yeast. The
>Red Star bakers yeast strain is commonly used raise
>nutritional/food yeast. I quite like the flavor of this
>yeast. On the other hand, torula yeast ( whatever that is)
>tastes quite awful IMO.
>
>Conboy? What a name!! It sounds like a Usenet name;-)
>
>Looks like Mark De Toad is now up to date:-)
>
>end of comments............William A. Noyes

Good onyer Noisy you tell 'em mate :)

BTW, being a tight bassted, I pinch my wife's baking yeast to
brew the odd flagon of wine. Last batch failed coz I overdid
the metabisulfite :( Still we get jolly good wine here for
less than two bucks per litre. I like this Lambrusco Red at
the moment. Slips down real smoooooth :)

[William A.]

"Moosh:)" <spam@less.ever> wrote in message
news:mc4h70paqn2fimna8c7esape7kvqnt01vt@4ax.com...
> On Wed, 7 Apr 2004 22:08:27 -0700, "William A. Noyes"
> <no.address@ctc.net> posted:
>
> >
> ><markd@toad-net.com> wrote in message
> >news:40743930$0$249$4d5ecec7@reader.city-net.com...
> >>
> >> From a health food retaler on the web:
> >>
> >> "Available as a powder, flakes, or tablets, brewer's
> >> yeast is a slightly bitter-tasting ingredient that's used
> >> in brewing beer. It's also a by-product of beer-making.
> >
> >I've been told that by-product yeast is quite bitter and I
> >assume bound for use in animal feed.
>
> I think I've recounted this here before, but a friend of
> mine used to dump brewery sludge on his market garden
> until the health authority banned it for containing heavy
> metals. Can't quite remember which ones, but cadmium seems
> to ring a bell.

Perhaps it was the following? There was a cobalt additive that
was banned. It was poisoning beer drinkers and was banned in
the 70's as I dimly recall.

I wouldn't like cadmium as that is nasty stuff.

>
> >> The live cells in brewer's yeast are also destroyed
> >> during the brewing process, but the dead cells still have
> >> nutrient value. The terms brewer's yeast and nutritional
> >> yeast are sometimes used interchangeably, but they are
> >> not exactly the same. Basically, nutritional yeast is any
> >> yeast grown for the specific purpose of being a food
> >> supplement, Conboy explains. While it might be a brewer's
> >> yeast, it could also be yeast from another species."
> >
> >
> >Thus the culture can be of a strain of brewers yeast or
> >bakers yeast when yeast is grown specifically for yeast.
> >The Red Star bakers yeast strain is commonly used raise
> >nutritional/food yeast. I quite like the flavor of this
> >yeast. On the other hand, torula yeast ( whatever that is)
> >tastes quite awful IMO.
> >
> >Conboy? What a name!! It sounds like a Usenet name;-)
> >
> >Looks like Mark De Toad is now up to date:-)
> >
> >end of comments............William A. Noyes
>
>
> Good onyer Noisy you tell 'em mate :)
>
>
> BTW, being a tight bassted, I pinch my wife's baking yeast
> to brew the odd flagon of wine.

Here in the States a packet of good wine yeast costs less than
a dollar which is enough for a large carboy a 5 + gallon gas
jug.......they quite large.

> Last batch failed coz I overdid the metabisulfite :(

I did that myself.

> Still we get jolly good wine here for less than two bucks
> per litre. I like this Lambrusco Red at the moment. Slips
> down real smoooooth :)

Here five dollar will you on some fairly good wine though a 10
or 15 dollar bottle will likely be better. I understand much
of the price is tax.

Making it is vastly cheaper. It starts to make sense to cook
with wine when one makes it.

W.A. Noyes

[Moosh:)]

On Thu, 8 Apr 2004 22:22:49 -0700, "William A. Noyes"
<no.address@ctc.net> posted:

>
><markd@toad-net.com> wrote in message
>news:40756d22$0$248$4d5ecec7@reader.city-net.com...
>> "Looks like Mark De Toad is now up to date:-)"
>>
>> Was always so, but your original responce was incomplete
>> and misleading. As originally presented and as restated in
>> the web sorce, brewer's yeast is the product of beer
>> making. Some in the health food industry have conflated
>> taht identification with wanting any yeast product to be
>> included under a new tent of their own making and use for
>> marketing. Brewer's yeast is a set of specific species, two
>> of them as I recall, and any other yeast is not by
>> definition. The product of beer making has the dead cells
>> of that used to ferment the beer. It is like calling
>> anything brewed in a cup "tea" when there is one specific
>> plant species that is tea and all othrs are infusions of
>> various plant materials. Glad you are now on board on this
>> and now realise how you have been misled by marketing
>> intrests quite apart from biological accuracy and
>> completeness.
>
>
>Your lack of understanding concerning beer yeast is
>breath taking.

Where? I didn't see any.

>I count 104 different types of currently available varieties
>and at least 5 separate species.

And? I'd be interested in whether these, given the same
substrate, would be distinguishable one from the other. I
certainly couldn't tell.

>Granted two species provide the bulk of varieties.
>Nonetheless, each strain makes a different beer flavor.

I doubt that. I'd say the hops, amount of alcohol produced
(main difference between yeast varieties) and the malted
barley variety and recipe would all be much more important
contributers to a beer's taste.

>Each one would produce a "yeast sludge" (as you called it)
>with a somewhat different nutrient profile.

Not worth worrying about I would guess. Depends a lot on what
the yeast has to live on.

>I haven't been mislead by marketing as my comments are not
>based on it.

Sounds like you've been swallowing the hype from the home brew
shoppes. :)

>That is just an effort of yours to smear others.

Which others.

>You make Mooshe and Gohde look like the fully enlighten
>beings.

Garbage. I don't put you and me in the same league as
Mark. Gohde is beyond redemption at the opposite end of
the spectrum.

(Make that check out to cash will you Mark :)

[Larry Hoov]

> > ><markd@toad-net.com> wrote in message
> > >news:40743930$0$249$4d5ecec7@reader.city-net.com...

> > >Thus the culture can be of a strain of brewers yeast or
> > >bakers yeast when yeast is grown specifically for yeast.
> > >The Red Star bakers yeast strain is commonly used raise
> > >nutritional/food yeast. I quite like the flavor of this
> > >yeast. On the other hand, torula yeast ( whatever that
> > >is) tastes quite awful IMO.

I think I've got this attributed right (otherwise, it belongs
to Mr. Noyes), but torula yeast is often a byproduct of
paper-making, growing on the extracted pulp sugars which are a
major constituent of black liquor. I don't know if that's got
anything to do with the taste or not, or if it's an attribute
of the genus itself.

Lar

[Moosh:)]

On Sun, 11 Apr 2004 00:19:06 -0700, "William A. Noyes"
<no.address@ctc.net> posted:

>
>"Moosh:)" <spam@less.ever> wrote in message
>news:mc4h70paqn2fimna8c7esape7kvqnt01vt@4ax.com...
>> On Wed, 7 Apr 2004 22:08:27 -0700, "William A. Noyes"
>> <no.address@ctc.net> posted:
>>
>> >
>> ><markd@toad-net.com> wrote in message
>> >news:40743930$0$249$4d5ecec7@reader.city-net.com...
>> >>
>> >> From a health food retaler on the web:
>> >>
>> >> "Available as a powder, flakes, or tablets, brewer's
>> >> yeast is a slightly bitter-tasting ingredient that's
>> >> used in brewing beer. It's also a by-product of
>> >> beer-making.
>> >
>> >I've been told that by-product yeast is quite bitter and I
>> >assume bound for use in animal feed.
>>
>> I think I've recounted this here before, but a friend of
>> mine used to dump brewery sludge on his market garden until
>> the health authority banned it for containing heavy metals.
>> Can't quite remember which ones, but cadmium seems to ring
>> a bell.
>
>Perhaps it was the following? There was a cobalt additive
>that was banned. It was poisoning beer drinkers and was
>banned in the 70's as I dimly recall.

I just heard that recently, about cobalt and beer....
can't remember... short term memory shot from too much
beer or cobalt :)

>I wouldn't like cadmium as that is nasty stuff.

That was "itai itai" (it hurts, it hurts) disease in Japan,
wasn't it?

>> >> The live cells in brewer's yeast are also destroyed
>> >> during the brewing process, but the dead cells still
>> >> have nutrient value. The terms brewer's yeast and
>> >> nutritional yeast are sometimes used interchangeably,
>> >> but they are not exactly the same. Basically,
>> >> nutritional yeast is any yeast grown for the specific
>> >> purpose of being a food supplement, Conboy explains.
>> >> While it might be a brewer's yeast, it could also be
>> >> yeast from another species."
>> >
>> >
>> >Thus the culture can be of a strain of brewers yeast or
>> >bakers yeast when yeast is grown specifically for yeast.
>> >The Red Star bakers yeast strain is commonly used raise
>> >nutritional/food yeast. I quite like the flavor of this
>> >yeast. On the other hand, torula yeast ( whatever that is)
>> >tastes quite awful IMO.
>> >
>> >Conboy? What a name!! It sounds like a Usenet name;-)
>> >
>> >Looks like Mark De Toad is now up to date:-)
>> >
>> >end of comments............William A. Noyes
>>
>>
>> Good onyer Noisy you tell 'em mate :)
>>
>>
>> BTW, being a tight bassted, I pinch my wife's baking yeast
>> to brew the odd flagon of wine.
>
>Here in the States a packet of good wine yeast costs less
>than a dollar which is enough for a large carboy a 5 + gallon
>gas jug.......they quite large.

Yes, but when you only have baker's yeast in the house....
Works fine to my crass palate.

>> Last batch failed coz I overdid the metabisulfite :(
>
>I did that myself.

Shows it works, doesn't it.

>> Still we get jolly good wine here for less than two bucks
>> per litre. I like this Lambrusco Red at the moment. Slips
>> down real smoooooth :)
>
>Here five dollar will you on some fairly good wine though a
>10 or 15 dollar bottle will likely be better. I understand
>much of the price is tax.

Here the wine industry being a newish industry bringing in
much export revenue is given a tax break compared with any
other alcohol. We now have a huge glut of red grapes.

>Making it is vastly cheaper. It starts to make sense to cook
>with wine when one makes it.

I regard cooking with wine rather wasteful. That's because you
lose the only redeeming feature, the ethanol. I drink to get
pissed. I'm either honest or totally misguided. My sil is a
wine connoiss ,,, buff, and some of the expensive
prize-winning drops she has got me to taste are worse than
some of the $2 litres in chateau cardboard I have swallowed. I
generally drink half wine (chablis) and half orange juice.

[William A.]

"Moosh:)" <spam@less.ever> wrote in message
news:162i705o5vts234hrbddmo57h12v6uh3k6@4ax.com...
> On Thu, 8 Apr 2004 22:22:49 -0700, "William A. Noyes"
> <no.address@ctc.net> posted:
>
> >
> ><markd@toad-net.com> wrote in message
> >news:40756d22$0$248$4d5ecec7@reader.city-net.com...
> >> "Looks like Mark De Toad is now up to date:-)"
> >>
> >> Was always so, but your original responce was
> >> incomplete and
misleading.
> >> As originally presented and as restated in the web sorce,
> >> brewer's
yeast
> >> is the product of beer making. Some in the health food
> >> industry have conflated taht identification with wanting
> >> any yeast product to be included under a new tent of
> >> their own making and use for marketing. Brewer's yeast is
> >> a set of specific species, two of them as I recall,
and
> >> any other yeast is not by definition. The product of beer
> >> making has
the
> >> dead cells of that used to ferment the beer. It is like
> >> calling
anything
> >> brewed in a cup "tea" when there is one specific plant
> >> species that is
tea
> >> and all othrs are infusions of various plant materials.
> >> Glad you are
now
> >> on board on this and now realise how you have been misled
> >> by marketing intrests quite apart from biological
> >> accuracy and completeness.
> >
> >
> >Your lack of understanding concerning beer yeast is breath
> >taking.
>
> Where? I didn't see any.

Blind?
>
>
> >I count 104 different types of currently available
> >varieties and at least 5 separate species.
>
> And?

"And" what? He says 2 yeasts and the book says at least 5
species with 104 varieties. Duh.

> I'd be interested in whether these, given the same
> substrate, would be distinguishable one from the other. I
> certainly couldn't tell.

That you can't tell isn't a surprise. In all likelyhood, you
don't know or care which yeast is used to make your beer. In
my region of the planet, there are quite a few microbreweries
and even more wineries.

>
> >Granted two species provide the bulk of varieties.
> >Nonetheless, each strain makes a different beer flavor.
>
> I doubt that. I'd say the hops, amount of alcohol produced
> (main difference between yeast varieties) and the malted
> barley variety and recipe would all be much more important
> contributers to a beer's taste.

The Beer book says it important. If it was of no effect on
beer their wouldn't be all the various strains available from
the beer making supply companies. Recall the 104 number.

>
> >Each one would produce a "yeast sludge" (as you called it)
> >with a somewhat different nutrient profile.
>
> Not worth worrying about I would guess. Depends a lot on
> what the yeast has to live on.

That you don't value it is a given. Whether, it importance to
me or others is another issue. Understand, I am interested
less in the beer and more in food yeast production.

You sound like af generic beer drinker which also explains
your torus shaped fat deposit that encirles your waist;-)

>
> >I haven't been mislead by marketing as my comments are not
> >based on it.
>
> Sounds like you've been swallowing the hype from the home
> brew shoppes. :)
>
> >That is just an effort of yours to smear others.
>
> Which others.

Me to start with. Any who disagree with your family mantra.

>
> >You make Mooshe and Gohde look like the fully enlighten
> >beings.
>
> Garbage. I don't put you and me in the same league as Mark.
> Gohde is beyond redemption at the opposite end of the
> spectrum.

Ok Ok. I'll grant Gohde is over the edge and has been for
years. As to Mark he is as toxic as Gohde if more lucid. And
as Mark is more lucid, he is more toxic.
>
> (Make that check out to cash will you Mark :)

It will be dipped in toxics, you'd better require payment
thru Paypal.

You pose as Mooshe's man, but your reasoning is the same as
that of Mooshe the elderly female. It makes me think there is
but one Mooshe.

[William A.]

"Larry Hoover" <larryhoover@sympatico.ca> wrote in message
news:s7oec.1742$2Z6.183253@news20.bellglobal.com...
>
>
> > > ><markd@toad-net.com> wrote in message
> > > >news:40743930$0$249$4d5ecec7@reader.city-net.com...
>
> > > >Thus the culture can be of a strain of brewers yeast or
> > > >bakers yeast when yeast is grown specifically for
> > > >yeast. The Red Star bakers yeast strain is commonly
> > > >used raise nutritional/food yeast. I quite like the
> > > >flavor of this yeast. On the other hand, torula yeast (
> > > >whatever that is) tastes quite awful IMO.
>
> I think I've got this attributed right (otherwise, it
> belongs to Mr.
Noyes),
> but torula yeast is often a byproduct of paper-making,
> growing on the extracted pulp sugars which are a major
> constituent of black liquor. I
don't
> know if that's got anything to do with the taste or not, or
> if it's an attribute of the genus itself.
>
> Lar

It belongs to me, William Noyes.

I doubt, Mark De Toad would use nutritional yeast.

[William A.]

"Moosh:)" <spam@less.ever> wrote in message
news:13ep70tggn8bkg85vknrfd0k9sl5jvaf4k@4ax.com...
> On Sun, 11 Apr 2004 00:19:06 -0700, "William A. Noyes"
> <no.address@ctc.net> posted:
>
> >
> >"Moosh:)" <spam@less.ever> wrote in message
> >news:mc4h70paqn2fimna8c7esape7kvqnt01vt@4ax.com...
> >> On Wed, 7 Apr 2004 22:08:27 -0700, "William A. Noyes"
> >> <no.address@ctc.net> posted:
> >>
> >> >
> >> ><markd@toad-net.com> wrote in message
> >> >news:40743930$0$249$4d5ecec7@reader.city-net.com...
> >> >>
> >> >> From a health food retaler on the web:
> >> >>
> >> >> "Available as a powder, flakes, or tablets, brewer's
> >> >> yeast is a slightly bitter-tasting ingredient that's
> >> >> used in brewing beer. It's also a by-product of
> >> >> beer-making.
> >> >
> >> >I've been told that by-product yeast is quite bitter and
> >> >I assume bound for use in animal feed.
> >>
> >> I think I've recounted this here before, but a friend of
> >> mine used to dump brewery sludge on his market garden
> >> until the health authority banned it for containing heavy
> >> metals. Can't quite remember which ones, but cadmium
> >> seems to ring a bell.
> >
> >Perhaps it was the following? There was a cobalt additive
> >that was banned. It was poisoning beer drinkers and was
> >banned in the 70's as I dimly recall.
>
> I just heard that recently, about cobalt and beer.... can't
> remember... short term memory shot from too much beer or
> cobalt :)

Too much beer is bad for the memory while red wine is
apparently more benign and even healthful in some ways.

>
> >I wouldn't like cadmium as that is nasty stuff.
>
> That was "itai itai" (it hurts, it hurts) disease in Japan,
> wasn't it?
>
> >> >> The live cells in brewer's yeast are also destroyed
> >> >> during the
brewing
> >> >> process, but the dead cells still have nutrient value.
> >> >> The terms brewer's yeast and nutritional yeast are
> >> >> sometimes used interchangeably, but they are not
> >> >> exactly the same. Basically, nutritional yeast is any
> >> >> yeast grown for the specific purpose of
being
> >> >> a food supplement, Conboy explains. While it might be
> >> >> a brewer's yeast, it could also be yeast from another
> >> >> species."
> >> >
> >> >
> >> >Thus the culture can be of a strain of brewers yeast or
> >> >bakers yeast when yeast is grown specifically for yeast.
> >> >The Red Star bakers yeast strain is commonly used raise
> >> >nutritional/food yeast. I quite like the flavor of this
> >> >yeast. On the other hand, torula yeast ( whatever that
> >> >is) tastes quite awful IMO.
> >> >
> >> >Conboy? What a name!! It sounds like a Usenet name;-)
> >> >
> >> >Looks like Mark De Toad is now up to date:-)
> >> >
> >> >end of comments............William A. Noyes
> >>
> >>
> >> Good onyer Noisy you tell 'em mate :)
> >>
> >>
> >> BTW, being a tight bassted, I pinch my wife's baking
> >> yeast to brew the odd flagon of wine.
> >
> >Here in the States a packet of good wine yeast costs less
> >than a dollar which is enough for a large carboy a 5 +
> >gallon gas jug.......they quite large.
>
> Yes, but when you only have baker's yeast in the house....
> Works fine to my crass palate.
>
> >> Last batch failed coz I overdid the metabisulfite :(
> >
> >I did that myself.
>
> Shows it works, doesn't it.

I was referring to poisoning a batch of wine with an excess of
sulfite. I've never used baking yeast. Though I've skipped the
sulfites and the yeast and have gotten decent results.

When I was in high school, one of the other guys was brewing
his own fire water with sugar and baking yeast.

>
> >> Still we get jolly good wine here for less than two bucks
> >> per litre. I like this Lambrusco Red at the moment. Slips
> >> down real smoooooth :)
> >
> >Here five dollar will you on some fairly good wine though a
> >10 or 15 dollar bottle will likely be better. I understand
> >much of the price is tax.
>
> Here the wine industry being a newish industry bringing in
> much export revenue is given a tax break compared with any
> other alcohol. We now have a huge glut of red grapes.
>
> >Making it is vastly cheaper. It starts to make sense to
> >cook with wine when one makes it.
>
> I regard cooking with wine rather wasteful. That's because
> you lose the only redeeming feature, the ethanol.

I must like wine better than you.

> I drink to get pissed. I'm either honest or totally
> misguided.

My habits are pretty moderate. I keep the wine down to three
times a week with food often cheese and nuts.

> My sil is a wine connoiss ,,, buff, and some of the
> expensive prize-winning drops she has got me to taste are
> worse than some of the $2 litres in chateau cardboard I have
> swallowed. I generally drink half wine (chablis) and half
> orange juice.

When drinking wine the serving temperture is extremely
important as even 10 degree difference can make wine taste
good or bad.

[Moosh:)]

On Tue, 13 Apr 2004 23:52:43 -0700, "William A. Noyes"
<no.address@ctc.net> posted:

>> >Your lack of understanding concerning beer yeast is breath
>> >taking.
>>
>> Where? I didn't see any.
>
>Blind?

Must be. And you can't point it out either?

>> >I count 104 different types of currently available
>> >varieties and at least 5 separate species.
>>
>> And?
>
>"And" what? He says 2 yeasts and the book says at least 5
>species with 104 varieties. Duh.

Yep. Which book?

>> I'd be interested in whether these, given the same
>> substrate, would be distinguishable one from the other. I
>> certainly couldn't tell.
>
>That you can't tell isn't a surprise. In all likelyhood, you
>don't know or care which yeast is used to make your beer.

Nope, I don't like beer, so that's real handy.

>In my region of the planet, there are quite a few
>microbreweries and even more wineries.

Pretty common worldwide, I would guess, especially when folks
have too much money for their own good.

>> >Granted two species provide the bulk of varieties.
>> >Nonetheless, each strain makes a different beer flavor.
>>
>> I doubt that. I'd say the hops, amount of alcohol produced
>> (main difference between yeast varieties) and the malted
>> barley variety and recipe would all be much more important
>> contributers to a beer's taste.
>
>The Beer book says it important. If it was of no effect on
>beer their wouldn't be all the various strains available from
>the beer making supply companies. Recall the 104 number.

So every one of these claimed 104 varieties could be always
distinguished by a blind tasting test?

>> >Each one would produce a "yeast sludge" (as you called it)
>> >with a somewhat different nutrient profile.
>>
>> Not worth worrying about I would guess. Depends a lot on
>> what the yeast has to live on.
>
>That you don't value it is a given.

Value what? I like vegemite and an occasional beer on a hot
day.

>Whether, it importance to me or others is another issue.
>Understand, I am interested less in the beer and more in food
>yeast production.

Why? Do you like it? Sprinkle it on your steak instead of
fried mushrooms? Mmmmmm Mushies.....

>You sound like af generic beer drinker which also explains
>your torus shaped fat deposit that encirles your waist;-)

Funny, I could have sworn I didn't particulary like beer.
Sounds like Noisey is off his meds and resorting to personal
attack again :)

>> >I haven't been mislead by marketing as my comments are not
>> >based on it.
>>
>> Sounds like you've been swallowing the hype from the home
>> brew shoppes. :)
>>
>> >That is just an effort of yours to smear others.
>>
>> Which others.
>
>Me to start with. Any who disagree with your family mantra.

Huh?

>> >You make Mooshe and Gohde look like the fully enlighten
>> >beings.
>>
>> Garbage. I don't put you and me in the same league as Mark.
>> Gohde is beyond redemption at the opposite end of the
>> spectrum.
>
>Ok Ok. I'll grant Gohde is over the edge and has been for
>years. As to Mark he is as toxic as Gohde if more lucid. And
>as Mark is more lucid, he is more toxic.

Why? Did he tell you your obsessive, lifelong pillpopping was
silly, like I did?

>> (Make that check out to cash will you Mark :)
>
>It will be dipped in toxics, you'd better require payment
>thru Paypal.

My, you are bitter and twisted...

>You pose as Mooshe's man, but your reasoning is the same as
>that of Mooshe the elderly female. It makes me think there is
>but one Mooshe.

Yep, that's Noisey when backed into a corner :)

[Moosh:)]

On Wed, 14 Apr 2004 03:01:25 -0700, "William A. Noyes"
<no.address@ctc.net> posted:

>Too much beer is bad for the memory while red wine is
>apparently more benign and even healthful in some ways.

Wine industry bullshit... Some say that a little alcohol of
any sort is epidemiologically "good for you".

>> >> Last batch failed coz I overdid the metabisulfite :(
>> >
>> >I did that myself.
>>
>> Shows it works, doesn't it.
>
>I was referring to poisoning a batch of wine with an excess
>of sulfite.

So was I.

>I've never used baking yeast. Though I've skipped the
>sulfites and the yeast and have gotten decent results.

Lucky.

>When I was in high school, one of the other guys was brewing
>his own fire water with sugar and baking yeast.

So what did the yeast live on apart from energy?

>> >> Still we get jolly good wine here for less than two
>> >> bucks per litre. I like this Lambrusco Red at the
>> >> moment. Slips down real smoooooth :)
>> >
>> >Here five dollar will you on some fairly good wine though
>> >a 10 or 15 dollar bottle will likely be better. I
>> >understand much of the price is tax.
>>
>> Here the wine industry being a newish industry bringing in
>> much export revenue is given a tax break compared with any
>> other alcohol. We now have a huge glut of red grapes.
>>
>> >Making it is vastly cheaper. It starts to make sense to
>> >cook with wine when one makes it.
>>
>> I regard cooking with wine rather wasteful. That's because
>> you lose the only redeeming feature, the ethanol.
>
>I must like wine better than you.

I'm sure most anyone does. Or so they say.

>> I drink to get pissed. I'm either honest or totally
>> misguided.
>
>My habits are pretty moderate. I keep the wine down to three
>times a week with food often cheese and nuts.

Whatever floats your boat.

>> My sil is a wine connoiss ,,, buff, and some of the
>> expensive prize-winning drops she has got me to taste are
>> worse than some of the $2 litres in chateau cardboard I
>> have swallowed. I generally drink half wine (chablis) and
>> half orange juice.
>
>When drinking wine the serving temperture is extremely
>important as even 10 degree difference can make wine taste
>good or bad.

So they say. I've never found it to make much difference
except bad wines chilled don't taste so bad.

[Moosh:)]

On Tue, 13 Apr 2004 23:53:57 -0700, "William A. Noyes"
<no.address@ctc.net> posted:

nutritional yeast.

Is this akin to "nutritional steak" or "nutritional rice"?
Enquiring minds wish to know....

[William A.]

"Moosh:)" <spam@less.ever> wrote in message
news:0kur70hartsal7igpm55loh0ad7dt3nqeh@4ax.com...
> On Wed, 14 Apr 2004 03:01:25 -0700, "William A. Noyes"
> <no.address@ctc.net> posted:
>
> >Too much beer is bad for the memory while red wine is
> >apparently more benign and even healthful in some ways.
>
> Wine industry bullshit... Some say that a little alcohol of
> any sort is epidemiologically "good for you".

As opposed to drug industry bullshit? Anyway are you so sure
all the research was funded by the wine industry. Now who is
the cynic and disbeliever?

>
> >> >> Last batch failed coz I overdid the metabisulfite :(
> >> >
> >> >I did that myself.
> >>
> >> Shows it works, doesn't it.
> >
> >I was referring to poisoning a batch of wine with an excess
> >of sulfite.
>
> So was I.
>
> >I've never used baking yeast. Though I've skipped the
> >sulfites and the yeast and have gotten decent results.
>
> Lucky.
>
> >When I was in high school, one of the other guys was
> >brewing his own fire water with sugar and baking yeast.
>
> So what did the yeast live on apart from energy?

Ever hear of Mead? The ethanol containing brewed beverage. A
recipe for Dry Mead.
1.5 kg of light honey
2.75 liters of H20 4 teaspoons of citric acid
3/2 teaspoon of nutrient which is often primarily "yeast
hulls" aka brewer's yeast. .25 tsp grape tannin a package of
wine yeast 1 Campden tablet.....a sulfite source.

Another Mead called Melomel is made with orange juice.

Hmm.... a recipe for real ginger ale. The type with ethanol:-)
I might float both our boats. It is quick; no waiting a year
and half to get finished.

Anyway sugar and baker's yeast should work for a crude
product. That experiment is with your reach, Mooshe. It would
be really cheap and you could float your row boat.

>
> >> >> Still we get jolly good wine here for less than two
> >> >> bucks per litre. I like this Lambrusco Red at the
> >> >> moment. Slips down real smoooooth :)
> >> >
> >> >Here five dollar will you on some fairly good wine
> >> >though a 10 or 15 dollar bottle will likely be better. I
> >> >understand much of the price is tax.
> >>
> >> Here the wine industry being a newish industry bringing
> >> in much export revenue is given a tax break compared with
> >> any other alcohol. We now have a huge glut of red grapes.
> >>
> >> >Making it is vastly cheaper. It starts to make sense to
> >> >cook with wine when one makes it.
> >>
> >> I regard cooking with wine rather wasteful. That's
> >> because you lose the only redeeming feature, the ethanol.
> >
> >I must like wine better than you.
>
> I'm sure most anyone does. Or so they say.
>
> >> I drink to get pissed. I'm either honest or totally
> >> misguided.
> >
> >My habits are pretty moderate. I keep the wine down to
> >three times a week with food often cheese and nuts.
>
> Whatever floats your boat.

Go get pissed Mooshe, please.

>
> >> My sil is a wine connoiss ,,, buff, and some of the
> >> expensive prize-winning drops she has got me to taste are
> >> worse than some of the $2 litres in chateau cardboard I
> >> have swallowed. I generally drink half wine (chablis) and
> >> half orange juice.
> >
> >When drinking wine the serving temperture is extremely
> >important as even 10 degree difference can make wine taste
> >good or bad.
>
> So they say. I've never found it to make much difference
> except bad wines chilled don't taste so bad.

Old age has got your taste buds or perhaps you are short on
zinc as a shortage can impair the ability to taste.

[Skinny]

Where do you get citric acid?

Skinny
---------------

/snip/

> A recipe for Dry Mead.
> 1.5 kg of light honey
> 3.75 liters of H20 4 teaspoons of citric acid
> 1/2 teaspoon of nutrient which is often primarily "yeast
> hulls" aka brewer's yeast. .25 tsp grape tannin a package
> of wine yeast 1 Campden tablet.....a sulfite source.

[William A.]

A wine making and beer making supply shop and brewery. I'd
assume some lemon juice or orange would work though the issue
would be the amount.

"Skinny" <no@no.com> wrote in message
news:1nzzvg4dfcmj6$.1b76ceixvfhkp.dlg@40tude.net...
> Where do you get citric acid?
>
>
> Skinny
> ---------------
>
> /snip/
>
> > A recipe for Dry Mead.
> > 1.5 kg of light honey
> > 3.75 liters of H20 4 teaspoons of citric acid
> > 1/2 teaspoon of nutrient which is often primarily "yeast
> > hulls" aka brewer's yeast. .25 tsp grape tannin a
> > package of wine yeast 1 Campden tablet.....a sulfite
> > source.

[William A.]

try rec.crafts.winemaking, alt.beer.home-brewing,
rec.crafts.brewing

"Skinny" <no@no.com> wrote in message
news:1nzzvg4dfcmj6$.1b76ceixvfhkp.dlg@40tude.net...
> Where do you get citric acid?
>
>
> Skinny
> ---------------
>
> /snip/
>
> > A recipe for Dry Mead.
> > 1.5 kg of light honey
> > 3.75 liters of H20 4 teaspoons of citric acid
> > 1/2 teaspoon of nutrient which is often primarily "yeast
> > hulls" aka brewer's yeast. .25 tsp grape tannin a
> > package of wine yeast 1 Campden tablet.....a sulfite
> > source.

[William A.]

"Moosh:)" <spam@less.ever> wrote in message
news:fdt3809co3hmglrmdubrhs2fml69t2lfjd@4ax.com...
> On Wed, 14 Apr 2004 20:35:55 -0700, "William A. Noyes"
> <no.address@ctc.net> posted:
>
> >It would appear that within the Saccharomyces cerevisiae
> >species there is a range of traits like in the "genetic"
> >species that comprises wolves, coyotes, dachshunds, chows,
> >chichuahuas, Saint Bernard's, and jackals. Indeed, there
> >maybe a few foxes in the dogpile:-)
> >
> >Now to find a strain high in folic acid or B-6.
> >
> >Some other yeasts used to make beer are listed below.
> >
> >Brettanomyces lambicus Pediococcus cerevisiae Pediococcus
> >damnosus Pasteur Champagne yeast
>
> What's a ' "genetic" species' ? Enquiring minds want
> to know.

Mooshe, you haven't had an enquiring mind in years. That
phrase is the National Enquire's old slogan. It must be what
you read for your news.

Brain fart. Perhaps, I should have said Genus. I was simply
pointing out that even related "critters" can have different
traits. Remember this discussion is about yeasts and their
different strains.

[William A.]

"William A. Noyes" <no.address@ctc.net> wrote in message
news:40822f74$0$2193$a32e20b9@news.nntpservers.com...
>
> "Moosh:)" <spam@less.ever> wrote in message
> news:fdt3809co3hmglrmdubrhs2fml69t2lfjd@4ax.com...
> > On Wed, 14 Apr 2004 20:35:55 -0700, "William A. Noyes"
> > <no.address@ctc.net> posted:
> >
> > >It would appear that within the Saccharomyces cerevisiae
> > >species there is a range of traits like in the "genetic"
> > >species that comprises wolves, coyotes, dachshunds,
> > >chows, chichuahuas, Saint Bernard's, and jackals. Indeed,
> > >there maybe a few foxes in the dogpile:-)
> > >
> > >Now to find a strain high in folic acid or B-6.
> > >
> > >Some other yeasts used to make beer are listed below.
> > >
> > >Brettanomyces lambicus Pediococcus cerevisiae Pediococcus
> > >damnosus Pasteur Champagne yeast
> >
> > What's a ' "genetic" species' ? Enquiring minds want
> > to know.

What is a "genetic species", you ask?

Consider the following comments.

"Since they all can interbreed, that brings us back to
our initiao question: What should the scientific name of
these animals be? Are red wolves (Canis rufus), gray
wolves (C. lupus), coyotes (C. latrans), dogs (C.
familiaris), and jackels
(C. mesomelus, C. adustus, C. aureus, C. simemis) all
different species? The fact that they are genetically so
close creates infinite identification problems for
scientists."

Linneaen species are now called "morphological species".
Genetic haven't been understood that long and certainly not in
the 1730's when Carl von Linne devised his system classing
animals and plants.

" In 1982, J.H. Honacki and colleagues suggest that
Linnaeus's name for the do be changed to Canis lupus
familiaris to reflect its evolutionary descent. Not only
did they think the dog descended from the wolf, but given
its similarities to the wolf, they are suggesting that the
dog is not a distinct species, but rather a subspecies of
the wolf." Or to use my two words they are of the same
"genetic species". Species as a practical matter, often
describes animal breeding populations. Take the dingo,
clearly a dog but also clearly could a species. And the
Latin binomial system has wavered. First it called the
dingo as Canis dingo and now it classes the animal as Canis
familiaris dingo.

Now Mooshe, you should be able to infer what I meant when I
said "genetic species" in my illustration concerning yeast
species and subspecies.

Mooshe will go silent or sneer, I suspect.

William A. Noyes

[Moosh:)]

On Thu, 15 Apr 2004 17:50:10 -0700, "William A. Noyes"
<no.address@ctc.net> posted:

>"Moosh:)" <spam@less.ever> wrote in message
>news:0kur70hartsal7igpm55loh0ad7dt3nqeh@4ax.com...
>> On Wed, 14 Apr 2004 03:01:25 -0700, "William A. Noyes"
>> <no.address@ctc.net> posted:
>>
>> >Too much beer is bad for the memory while red wine is
>> >apparently more benign and even healthful in some ways.
>>
>> Wine industry bullshit... Some say that a little alcohol of
>> any sort is epidemiologically "good for you".
>
>As opposed to drug industry bullshit?

Wandering again, Noisey, or does the drug industry your way
moonlight in the vintners art?

>Anyway are you so sure all the research was funded by the
>wine industry. Now who is the cynic and disbeliever?

What research? Why bother with that nonsense when you have
good advertising people?

>> >> >> Last batch failed coz I overdid the metabisulfite :(
>> >> >
>> >> >I did that myself.
>> >>
>> >> Shows it works, doesn't it.
>> >
>> >I was referring to poisoning a batch of wine with an
>> >excess of sulfite.
>>
>> So was I.
>>
>> >I've never used baking yeast. Though I've skipped the
>> >sulfites and the yeast and have gotten decent results.
>>
>> Lucky.
>>
>> >When I was in high school, one of the other guys was
>> >brewing his own fire water with sugar and baking yeast.
>>
>> So what did the yeast live on apart from energy?
>
>Ever hear of Mead? The ethanol containing brewed beverage. A
>recipe for Dry Mead.

Yes, but you said "sugar", not honey. Doh! Pay
attention, Noisey.

>1.5 kg of light honey
>3.75 liters of H20 4 teaspoons of citric acid
>1/2 teaspoon of nutrient which is often primarily "yeast
> hulls" aka brewer's yeast. .25 tsp grape tannin a package
> of wine yeast 1 Campden tablet.....a sulfite source.
>
>Another Mead called Melomel is made with orange juice.
>
>Hmm.... a recipe for real ginger ale. The type with
>ethanol:-) I might float both our boats. It is quick; no
>waiting a year and half to get finished.
>
>Anyway sugar and baker's yeast should work for a crude
>product.

So I ask again, what does the fxxxg yeast live on?

>That experiment is with your reach, Mooshe. It would be
>really cheap and you could float your row boat.

And what does the yeast live on. You have supplied
energy only.

>> >> >> Still we get jolly good wine here for less than two
>> >> >> bucks per litre. I like this Lambrusco Red at the
>> >> >> moment. Slips down real smoooooth :)
>> >> >
>> >> >Here five dollar will you on some fairly good wine
>> >> >though a 10 or 15 dollar bottle will likely be better.
>> >> >I understand much of the price is tax.
>> >>
>> >> Here the wine industry being a newish industry bringing
>> >> in much export revenue is given a tax break compared
>> >> with any other alcohol. We now have a huge glut of red
>> >> grapes.
>> >>
>> >> >Making it is vastly cheaper. It starts to make sense to
>> >> >cook with wine when one makes it.
>> >>
>> >> I regard cooking with wine rather wasteful. That's
>> >> because you lose the only redeeming feature, the
>> >> ethanol.
>> >
>> >I must like wine better than you.
>>
>> I'm sure most anyone does. Or so they say.
>>
>> >> I drink to get pissed. I'm either honest or totally
>> >> misguided.
>> >
>> >My habits are pretty moderate. I keep the wine down to
>> >three times a week with food often cheese and nuts.
>>
>> Whatever floats your boat.
>
>Go get pissed Mooshe, please.

I do occasionally, but when it pleases *me*.

>> >> My sil is a wine connoiss ,,, buff, and some of the
>> >> expensive prize-winning drops she has got me to taste
>> >> are worse than some of the $2 litres in chateau
>> >> cardboard I have swallowed. I generally drink half wine
>> >> (chablis) and half orange juice.
>> >
>> >When drinking wine the serving temperture is extremely
>> >important as even 10 degree difference can make wine taste
>> >good or bad.
>>
>> So they say. I've never found it to make much difference
>> except bad wines chilled don't taste so bad.
>
>Old age has got your taste buds or perhaps you are short on
>zinc as a shortage can impair the ability to taste.

Snaaaaarf!!!! What a maroon. A mineral for every ailment. You
would have done well in the middle-ages.

[William A.]

"Moosh:)" <spam@less.ever> wrote in message
news:r9f680pi4r6pdbmuei6l8a45n5iivo3v8i@4ax.com...
> On Thu, 15 Apr 2004 17:50:10 -0700, "William A. Noyes"
> <no.address@ctc.net> posted:
>
> >"Moosh:)" <spam@less.ever> wrote in message
> >news:0kur70hartsal7igpm55loh0ad7dt3nqeh@4ax.com...
> >> On Wed, 14 Apr 2004 03:01:25 -0700, "William A. Noyes"
> >> <no.address@ctc.net> posted:
> >>
> >> >Too much beer is bad for the memory while red wine is
> >> >apparently more benign and even healthful in some ways.
> >>
> >> Wine industry bullshit... Some say that a little alcohol
> >> of any sort is epidemiologically "good for you".
> >
> >As opposed to drug industry bullshit?
>
> Wandering again, Noisey, or does the drug industry your way
> moonlight in the vintners art?

We need specifics. Both of us.

>
> >Anyway are you so sure all the research was funded by the
> >wine industry. Now who is the cynic and disbeliever?
>
> What research? Why bother with that nonsense when you have
> good advertising people?
>
> >> >> >> Last batch failed coz I overdid the metabisulfite
> >> >> >> :(
> >> >> >
> >> >> >I did that myself.
> >> >>
> >> >> Shows it works, doesn't it.
> >> >
> >> >I was referring to poisoning a batch of wine with an
> >> >excess of sulfite.
> >>
> >> So was I.
> >>
> >> >I've never used baking yeast. Though I've skipped the
> >> >sulfites and the yeast and have gotten decent results.
> >>
> >> Lucky.
> >>
> >> >When I was in high school, one of the other guys was
> >> >brewing his own fire water with sugar and baking yeast.
> >>
> >> So what did the yeast live on apart from energy?
> >
> >Ever hear of Mead? The ethanol containing brewed beverage.
> >A recipe for Dry Mead.
>
> Yes, but you said "sugar", not honey. Doh! Pay
> attention, Noisey.

Water has minerals. The baker's yeast may well have
cannabilized the needed nutrients.

>
> >1.5 kg of light honey
> >3.75 liters of H20 4 teaspoons of citric acid
> >1/2 teaspoon of nutrient which is often primarily "yeast
> > hulls" aka brewer's yeast. .25 tsp grape tannin a package
> > of wine yeast 1 Campden tablet.....a sulfite source.
> >
> >Another Mead called Melomel is made with orange juice.
> >
> >Hmm.... a recipe for real ginger ale. The type with
> >ethanol:-) I might float both our boats. It is quick; no
> >waiting a year and half to get finished.
> >
> >Anyway sugar and baker's yeast should work for a crude
> >product.
>
> So I ask again, what does the fxxxg yeast live on?
>
> >That experiment is with your reach, Mooshe. It would be
> >really cheap and you could float your row boat.
>
> And what does the yeast live on. You have supplied
> energy only.
>
> >> >> >> Still we get jolly good wine here for less than two
> >> >> >> bucks per
litre.
> >> >> >> I like this Lambrusco Red at the moment. Slips down
> >> >> >> real smoooooth :)
> >> >> >
> >> >> >Here five dollar will you on some fairly good wine
> >> >> >though a 10 or 15 dollar bottle will likely be
> >> >> >better. I understand much of the price is tax.
> >> >>
> >> >> Here the wine industry being a newish industry
> >> >> bringing in much
export
> >> >> revenue is given a tax break compared with any other
> >> >> alcohol. We now have a huge glut of red grapes.
> >> >>
> >> >> >Making it is vastly cheaper. It starts to make sense
> >> >> >to cook with wine when one makes it.
> >> >>
> >> >> I regard cooking with wine rather wasteful. That's
> >> >> because you lose the only redeeming feature, the
> >> >> ethanol.
> >> >
> >> >I must like wine better than you.
> >>
> >> I'm sure most anyone does. Or so they say.
> >>
> >> >> I drink to get pissed. I'm either honest or totally
> >> >> misguided.
> >> >
> >> >My habits are pretty moderate. I keep the wine down to
> >> >three times a week with food often cheese and nuts.
> >>
> >> Whatever floats your boat.
> >
> >Go get pissed Mooshe, please.
>
> I do occasionally, but when it pleases *me*.

Good. Toast more of those brain cells for me:-)

>
> >> >> My sil is a wine connoiss ,,, buff, and some of the
> >> >> expensive prize-winning drops she has got me
to
> >> >> taste are worse than some of the $2 litres in chateau
> >> >> cardboard I
have
> >> >> swallowed. I generally drink half wine (chablis) and
> >> >> half orange juice.
> >> >
> >> >When drinking wine the serving temperture is extremely
> >> >important as even 10 degree difference can make wine
> >> >taste good or bad.
> >>
> >> So they say. I've never found it to make much difference
> >> except bad wines chilled don't taste so bad.
> >
> >Old age has got your taste buds or perhaps you are short on
> >zinc as a shortage can impair the ability to taste.
>
> Snaaaaarf!!!! What a maroon. A mineral for every ailment.
> You would have done well in the middle-ages.

Better than living in the dark ages as a monk chanting in
latin "a varied balanced eucaloric grain based diet." as the
answer for all.

The minerals you need are mercury and arsenic. It will cure
your bad humour and loosen the green phlegm;-) And it is the
sovereign cure for syphilis;-) .......

Paracelsus was here.............William A. Noyes

[Moosh:)]

On Sun, 18 Apr 2004 00:21:47 -0700, "William A. Noyes"
<no.address@ctc.net> posted:

>
>"Moosh:)" <spam@less.ever> wrote in message
>news:fdt3809co3hmglrmdubrhs2fml69t2lfjd@4ax.com...
>> On Wed, 14 Apr 2004 20:35:55 -0700, "William A. Noyes"
>> <no.address@ctc.net> posted:
>>
>> >It would appear that within the Saccharomyces cerevisiae
>> >species there is a range of traits like in the "genetic"
>> >species that comprises wolves, coyotes, dachshunds, chows,
>> >chichuahuas, Saint Bernard's, and jackals. Indeed, there
>> >maybe a few foxes in the dogpile:-)
>> >
>> >Now to find a strain high in folic acid or B-6.
>> >
>> >Some other yeasts used to make beer are listed below.
>> >
>> >Brettanomyces lambicus Pediococcus cerevisiae Pediococcus
>> >damnosus Pasteur Champagne yeast
>>
>> What's a ' "genetic" species' ? Enquiring minds want
>> to know.
>
>Mooshe, you haven't had an enquiring mind in years. That
>phrase is the National Enquire's old slogan. It must be what
>you read for your news.

Never have I clapped eyes on the "National Enquire".

>Brain fart. Perhaps, I should have said Genus.

And perhaps not. Dogs are thought to be of the same species.

>I was simply pointing out that even related "critters" can
>have different traits.

If they didn't, they would be the same...

>Remember this discussion is about yeasts and their
>different strains.

And you are using all these other taxa incorrectly? I wonder
why. Too much of their waste product?

[Moosh:)]

On Mon, 19 Apr 2004 02:02:38 -0700, "William A. Noyes"
<no.address@ctc.net> posted:

>
>"William A. Noyes" <no.address@ctc.net> wrote in message
>news:40822f74$0$2193$a32e20b9@news.nntpservers.com...
>>
>> "Moosh:)" <spam@less.ever> wrote in message
>> news:fdt3809co3hmglrmdubrhs2fml69t2lfjd@4ax.com...
>> > On Wed, 14 Apr 2004 20:35:55 -0700, "William A. Noyes"
>> > <no.address@ctc.net> posted:
>> >
>> > >It would appear that within the Saccharomyces cerevisiae
>> > >species there is a range of traits like in the "genetic"
>> > >species that comprises wolves, coyotes, dachshunds,
>> > >chows, chichuahuas, Saint Bernard's, and jackals.
>> > >Indeed, there maybe a few foxes in the dogpile:-)
>> > >
>> > >Now to find a strain high in folic acid or B-6.
>> > >
>> > >Some other yeasts used to make beer are listed below.
>> > >
>> > >Brettanomyces lambicus Pediococcus cerevisiae
>> > >Pediococcus damnosus Pasteur Champagne yeast
>> >
>> > What's a ' "genetic" species' ? Enquiring minds want to
>> > know.
>
>What is a "genetic species", you ask?

Stalling for time by repeating the question noted :)

>Consider the following comments.

<snip irrelevant discourse about dogs>

>Or to use my two words they are of the same "genetic
>species". Species as a practical matter, often describes
>animal breeding populations.

Does it? And so what? What is a "genetic species"?

>Take the dingo, clearly a dog but also clearly could a
>species.

A member of a species? Your expression is terrible.

>And the Latin binomial system has wavered. First it called
>the dingo as Canis dingo and now it classes the animal as
>Canis familiaris dingo.

And this is relevant to a "genetic species?

>Now Mooshe, you should be able to infer what I meant when I
>said "genetic species" in my illustration concerning yeast
>species and subspecies.

Nope. Total nonsense! Clear as mud!

>Mooshe will go silent or sneer, I suspect.

And you as usual prejudge. I ask again, what is a "genetic
species". If you don't know, that's fine, but don't blather on
about dogs like the Rhode Island Red.

[Moosh:)]

On Mon, 19 Apr 2004 00:26:41 -0700, "William A. Noyes"
<no.address@ctc.net> posted:

>> Yes, but you said "sugar", not honey. Doh! Pay attention,
>> Noisey.
>
>Water has minerals.

Almost no potassium, nitrogen and phosphorus Noisey. What ones
had you in mind?

>The baker's yeast may well have cannabilized the needed
>nutrients.

To pick itself up in its own bucket, so to speak?

Very good, Noisey, next you will be proposing perpetual
motion. Oh, sorry, TC has already got dibs on that

>Good. Toast more of those brain cells for me:-)

Here's to your two braincells, Noisey.

>Better than living in the dark ages as a monk chanting in
>latin "a varied balanced eucaloric grain based diet." as the
>answer for all.

Grain based? You must have lost something in the
translation, Noisey.

>The minerals you need are mercury and arsenic. It will cure
>your bad humour

My humour is brill, Noisey. Look how easily I deal with
your idiocy.

>and loosen the green phlegm;-) And it is the sovereign cure
>for syphilis;-) .......
>
>Paracelsus was here.............William A. Noyes

And changed his name to "Noisey"

[William A.]

"Moosh:)" <spam@less.ever> wrote in message
news:d5h9809kht6la8oarvte4vdpvgqaalj065@4ax.com...
> On Sun, 18 Apr 2004 00:21:47 -0700, "William A. Noyes"
> <no.address@ctc.net> posted:
>
> >
> >"Moosh:)" <spam@less.ever> wrote in message
> >news:fdt3809co3hmglrmdubrhs2fml69t2lfjd@4ax.com...
> >> On Wed, 14 Apr 2004 20:35:55 -0700, "William A. Noyes"
> >> <no.address@ctc.net> posted:
> >>
> >> >It would appear that within the Saccharomyces cerevisiae
> >> >species there is a range of traits like in the "genetic"
> >> >species that comprises wolves, coyotes, dachshunds,
> >> >chows, chichuahuas, Saint Bernard's, and jackals.
> >> >Indeed, there maybe a few foxes in the dogpile:-)
> >> >
> >> >Now to find a strain high in folic acid or B-6.
> >> >
> >> >Some other yeasts used to make beer are listed below.
> >> >
> >> >Brettanomyces lambicus Pediococcus cerevisiae
> >> >Pediococcus damnosus Pasteur Champagne yeast
> >>
> >> What's a ' "genetic" species' ? Enquiring minds want to
> >> know.
> >
> >Mooshe, you haven't had an enquiring mind in years. That
> >phrase is the National Enquire's old slogan. It must be
> >what you read for your news.
>
> Never have I clapped eyes on the "National Enquire".

A supermarket tabloid.
>
> >Brain fart. Perhaps, I should have said Genus.
>
> And perhaps not. Dogs are thought to be of the same species.

See the next posting (already posted) under the heading "Re:
brewer's yeast (off topic response just for Mooshe)". For a
somewhat improved comment on the use and meaning of the
classification and term "species".

>
> >I was simply pointing out that even related "critters" can
> >have different traits.
>
> If they didn't, they would be the same...

??
>
> >Remember this discussion is about yeasts and their
> >different strains.
>
> And you are using all these other taxa incorrectly?

I sure hope so or at least I planning to:-)

Hmmm......signs on an education.....must be mister Mooshe.

> I wonder why. Too much of their waste product?

Damn right...... at times..

.............William A. Noyes

[William A.]

"Moosh:)" <spam@less.ever> wrote in message
news:oei9801ipp68mif3cqdmsamnh3mqtkgj32@4ax.com...
> On Mon, 19 Apr 2004 02:02:38 -0700, "William A. Noyes"
> <no.address@ctc.net> posted:
>
> >
> >"William A. Noyes" <no.address@ctc.net> wrote in message
> >news:40822f74$0$2193$a32e20b9@news.nntpservers.com...
> >>
> >> "Moosh:)" <spam@less.ever> wrote in message
> >> news:fdt3809co3hmglrmdubrhs2fml69t2lfjd@4ax.com...
> >> > On Wed, 14 Apr 2004 20:35:55 -0700, "William A. Noyes"
> >> > <no.address@ctc.net> posted:
> >> >
> >> > >It would appear that within the Saccharomyces
> >> > >cerevisiae species there is a range of traits like in
> >> > >the "genetic" species that comprises wolves, coyotes,
> >> > >dachshunds, chows, chichuahuas, Saint Bernard's, and
> >> > >jackals. Indeed, there maybe a few foxes in the
> >> > >dogpile:-)
> >> > >
> >> > >Now to find a strain high in folic acid or B-6.
> >> > >
> >> > >Some other yeasts used to make beer are listed below.
> >> > >
> >> > >Brettanomyces lambicus Pediococcus cerevisiae
> >> > >Pediococcus damnosus Pasteur Champagne yeast
> >> >
> >> > What's a ' "genetic" species' ? Enquiring minds want to
> >> > know.
> >
> >What is a "genetic species", you ask?
>
> Stalling for time by repeating the question noted :)

For effect....l unless you read really slowly, I wasn't
stalling for more than a few seconds.......
>
> >Consider the following comments.
>
> <snip irrelevant discourse about dogs>
>
> >Or to use my two words they are of the same "genetic
> >species". Species as a practical matter, often describes
> >animal breeding populations.
>
> Does it? And so what? What is a "genetic species"?

As you could have seen in the snipped "irrelvant discourse" as
you just called it that species classification doesn't refer
to the absence of cross fertility. Different species that are
genetically close can sometimes crossbreed even though classed
as of separate species and sometimes even as of separate
genera; hence, some species could be said to be within the
same "genetic species". Since I coined the term, I get to say
what it means:-).

>
> >Take the dingo, clearly a dog but also clearly could a
> >species.
>
> A member of a species? Your expression is terrible.

So. Hang on Mooshe.
>
> >And the Latin binomial system has wavered. First it called
> >the dingo as Canis dingo and now it classes the animal as
> >Canis familiaris dingo.
>
> And this is relevant to a "genetic species?

It shows that species classification doesn't always refer to
full range of the genetic pool available in theory or in
practice to plants, animals, or microorganisms.

>
> >Now Mooshe, you should be able to infer what I meant when I
> >said "genetic species" in my illustration concerning yeast
> >species and subspecies.
>
> Nope. Total nonsense! Clear as mud!

Clearly among various dogs breeds, wolves, dingoes, coyotes
there are different different traits we human either exploit
or are at least are aware. In the case of yeast strains of
even in the same species, the differences will be more
metabolic in nature and the yeast hulls of said strains should
have a range of nutrient values which one might hope to
exploit when growing yeast as a food supplement. For example,
as source of more pyridoxine, pantothenate, folinic acid, a
higher levels some specific amino acid, perhaps any of a
number of valuable quinones and so on.

You make these concepts so hard for yourself. You are making
mole hill in a mountain.

>
> >Mooshe will go silent or sneer, I suspect.
>
> And you as usual prejudge.

Prejudging is a useful device in discussion. Anyway, you do go
on to sneer in the next sentence. So clearly I was dead on in
my judgement. he he

> I ask again, what is a "genetic species". If you don't know,
> that's fine, but don't blather on about dogs like the Rhode
> Island Red.

Mooshe I've now explained what I meant by "genetic species"
and even explained the point on interest to
me. And I find it odd that you so interested as you aren't
interested in food supplementation or innovation.

Perhaps we should take the argument to a sci.bio newsgroup and
see what the resident posters say;-)

[William A.]

<Snipped > the trading of insults

Mooshe claims baker's yeast won't ferment a solution of
sucrose in tap water to ethanol.

OK Mooshe I'll do it. I am pretty sure I've tested the
viablity of bakers yeasts by adding it to a sugars solution
and it has foamed up which indicates rapid yeast activity. So
lets see if we get some Ethanol.

[William A.]

"William A. Noyes" <no.address@ctc.net> wrote in message
news:4085e1f1$0$35082$a32e20b9@news.nntpservers.com...
> <Snipped > the trading of insults
>
> Mooshe claims baker's yeast won't ferment a solution of
> sucrose in tap water to ethanol.
>
> OK Mooshe I'll do it. I am pretty sure I've tested the
> viablity of bakers yeasts by adding it to a sugars solution
> and it has foamed up which indicates rapid yeast activity.
> So lets see if we get some Ethanol.
>
>
Your claim that baker's yeast can not ferment a simple sucrose
solution is wrong. My solution of sucrose and distilled water
is perking along quite nicely. In couple more days, I'll check
the ethanol level.

Record of previous conversation between Mooshe and me.

W.A.Noyes says: "The baker's yeast may well have cannabilized
the needed nutrients.'

Mooshe replies: ''To pick itself up in its own bucket, so
to speak?''

And then Mooshe sneers: ''Very good, Noisey, next you will be
proposing perpetual motion. Oh, sorry, TC has already got
dibs on that''

[William A.]

"William A. Noyes" <no.address@ctc.net> wrote in message
news:40887c16$0$35095$a32e20b9@news.nntpservers.com...
>
>
> "William A. Noyes" <no.address@ctc.net> wrote in message
> news:4085e1f1$0$35082$a32e20b9@news.nntpservers.com...
> > <Snipped > the trading of insults
> >
> > Mooshe claims baker's yeast won't ferment a solution of
> > sucrose in tap water to ethanol.
> >
> > OK Mooshe I'll do it. I am pretty sure I've tested the
> > viablity of bakers yeasts by adding it to a sugars
> > solution and it has foamed up which indicates rapid yeast
> > activity. So lets see if we get some Ethanol.
> >
> >
> Your claim that baker's yeast can not ferment a simple
> sucrose solution is wrong. My solution of sucrose and
> distilled water is perking along quite nicely. In couple
> more days, I'll check the ethanol level.
>
> Record of previous conversation between Mooshe and me.
>
> W.A.Noyes says: "The baker's yeast may well have
> cannabilized the needed nutrients.'
>
> Mooshe replies: ''To pick itself up in its own bucket, so to
> speak?''
>
> And then Mooshe sneers: ''Very good, Noisey, next you will
> be proposing perpetual motion. Oh, sorry, TC has already got
> dibs on that''

Sunday. The solution now clearly contain ethanol and is a
little carbonated though it still sweet. Perhaps the
fermentation will stall without additional nutrients beyond
sugar and the yeast. Clearly though the story I recounted was
accurate on the point of ethanol production for a simple sugar
solution and live yeast.

Seems Mooshe has left the building?

Can Mooshe admit he or she is wrong on a point?

[Javi]

William A. Noyes wrote:
> "William A. Noyes" <no.address@ctc.net> wrote in message
> news:40887c16$0$35095$a32e20b9@news.nntpservers.com...
>>
>>
>>
>>Your claim that baker's yeast can not ferment a simple
>>sucrose solution is wrong. My solution of sucrose and
>>distilled water is perking along quite nicely. In couple
>>more days, I'll check the ethanol level.
>>
>>Record of previous conversation between Mooshe and me.
>>
>>W.A.Noyes says: "The baker's yeast may well have
>> cannabilized the needed nutrients.'
>>
>>Mooshe replies: ''To pick itself up in its own bucket, so to
>>speak?''
>>
>>And then Mooshe sneers: ''Very good, Noisey, next you will
>>be proposing perpetual motion. Oh, sorry, TC has already got
>>dibs on that''
>
>
>
> Sunday. The solution now clearly contain ethanol and is a
> little carbonated though it still sweet. Perhaps the
> fermentation will stall without additional nutrients beyond
> sugar and the yeast.

The yeast only needs sugar. It is not a complex organism, so
it does live on sugar only. The fermentation will stop when
your beverage reaches around 14% alcohol, as a higher
percentage is deadly toxic to the yeast. You know, they had to
invent distillation to get spirits.

Cheers

[William A.]

"Javi" <poziNOSPAMyo@hotmail.com> wrote in message
news:c6rgh8$f3odr$1@ID-177688.news.uni-berlin.de...
> William A. Noyes wrote:
> > "William A. Noyes" <no.address@ctc.net> wrote in message
> > news:40887c16$0$35095$a32e20b9@news.nntpservers.com...
> >>
> >>
> >>
> >>Your claim that baker's yeast can not ferment a simple
> >>sucrose solution is wrong. My solution of sucrose and
> >>distilled water is perking along quite nicely. In couple
> >>more days, I'll check the ethanol level.
> >>
> >>Record of previous conversation between Mooshe and me.
> >>
> >>W.A.Noyes says: "The baker's yeast may well have
> >> cannabilized the needed nutrients.'
> >>
> >>Mooshe replies: ''To pick itself up in its own bucket, so
> >>to speak?''
> >>
> >>And then Mooshe sneers: ''Very good, Noisey, next you will
> >>be proposing perpetual motion. Oh, sorry, TC has already
> >>got dibs on that''
> >
> >
> >
> > Sunday. The solution now clearly contain ethanol and is a
> > little carbonated though it still sweet. Perhaps the
> > fermentation will stall without additional nutrients
> > beyond sugar and the yeast.
>
> The yeast only needs sugar. It is not a complex organism, so
> it does live on sugar only. The fermentation will stop when
> your beverage reaches around 14% alcohol, as a higher
> percentage is deadly toxic to the yeast. You know, they had
> to invent distillation to get spirits.
>
> Cheers

Cheers and bottoms up. The sugar is pretty much all ethanol
now. I just had a half cup of the stuff. It taste like it has
about 3% ethanol. I didn't add enough sugar to get high power
fire water. Anyway, a fruit juice would have yielded a better
product though was surprised that my experiment drinkable.

Hey Mooshe, will admit you were wrong?

Is this why you two disappeared from the Usenet?

[Pizza Gurl]

They ***USED*** to have to invent distillation to higher
percentages. Some home kits contain yeasts that can produce
yeilds of 24% alcohol and higher.

"William A. Noyes" <no.address@ctc.net> wrote in message
news:4095848e$0$35108$a32e20b9@news.nntpservers.com...
>
> "Javi" <poziNOSPAMyo@hotmail.com> wrote in message
> news:c6rgh8$f3odr$1@ID-177688.news.uni-berlin.de...
> > William A. Noyes wrote:
> > > "William A. Noyes" <no.address@ctc.net> wrote in message
> > > news:40887c16$0$35095$a32e20b9@news.nntpservers.com...
> > >>
> > >>
> > >>
> > >>Your claim that baker's yeast can not ferment a simple
> > >>sucrose solution is wrong. My solution of sucrose and
> > >>distilled water is perking along quite nicely. In couple
> > >>more days, I'll check the ethanol level.
> > >>
> > >>Record of previous conversation between Mooshe and me.
> > >>
> > >>W.A.Noyes says: "The baker's yeast may well have
> > >> cannabilized the needed nutrients.'
> > >>
> > >>Mooshe replies: ''To pick itself up in its own bucket,
> > >>so to speak?''
> > >>
> > >>And then Mooshe sneers: ''Very good, Noisey, next you
> > >>will be proposing perpetual motion. Oh, sorry, TC has
> > >>already got dibs on that''
> > >
> > >
> > >
> > > Sunday. The solution now clearly contain ethanol and is
> > > a little carbonated though it still sweet. Perhaps the
> > > fermentation will stall without additional nutrients
> > > beyond sugar and the yeast.
> >
> > The yeast only needs sugar. It is not a complex organism,
> > so it does live on sugar only. The fermentation will stop
> > when your beverage reaches around 14% alcohol, as a higher
> > percentage is deadly toxic to the yeast. You know, they
> > had to invent distillation to get spirits.
> >
> > Cheers
>
> Cheers and bottoms up. The sugar is pretty much all ethanol
> now. I just had a half cup of the stuff. It taste like it
> has about 3% ethanol. I didn't add enough sugar to get high
> power fire water. Anyway, a fruit juice would have yielded a
> better product though was surprised that my experiment
> drinkable.
>
> Hey Mooshe, will admit you were wrong?
>
> Is this why you two disappeared from the Usenet?