co2 mixture?
- Thread starter FtwayneFish
- Start date
yup lol. So I might try this jello recipe.
I read bevilking, cools his on a tray then cubes it for more surface area.
I read bevilking, cools his on a tray then cubes it for more surface area.
As far as recipe's go. I use champagne yeast.
2 cups 110deg water
2 cups sugar
mix, pour in bottle
1/2 cup 110 deg water. Drop 1/8tsp-1/4tsp yeast into this(do not stir). If using champagne yeast, raise water temp up to 114, bread yeast stay at 110. If bread yeast, let sit without stirring for 5 mintues. If champagne yeast, let sit without stirring for 15min. After the initial time, add a pinch of sugar, and stir vigoursly. You want to get oxygen to the yeast. Make bubbles. Do this for 30 secs or a minute. Then, pour it into the bottle.
14 days later, repeat.
Or 14 days later, slowly and gently pour off as much of the liquid(can't really call it "water" now, can we?) as possible. Do not pour off yeast. Then, add 2 cups sugar to 2 cups 110deg water, then pour in bottle.
You can of course do fancier stuff than this. This is what I do. It's easy, quick, and with a minimal amount of money spent on it. Start adding jello, having to put it in the refrigerator, give the yeast a massage, whatever, just too much for me.
2 cups 110deg water
2 cups sugar
mix, pour in bottle
1/2 cup 110 deg water. Drop 1/8tsp-1/4tsp yeast into this(do not stir). If using champagne yeast, raise water temp up to 114, bread yeast stay at 110. If bread yeast, let sit without stirring for 5 mintues. If champagne yeast, let sit without stirring for 15min. After the initial time, add a pinch of sugar, and stir vigoursly. You want to get oxygen to the yeast. Make bubbles. Do this for 30 secs or a minute. Then, pour it into the bottle.
14 days later, repeat.
Or 14 days later, slowly and gently pour off as much of the liquid(can't really call it "water" now, can we?) as possible. Do not pour off yeast. Then, add 2 cups sugar to 2 cups 110deg water, then pour in bottle.
You can of course do fancier stuff than this. This is what I do. It's easy, quick, and with a minimal amount of money spent on it. Start adding jello, having to put it in the refrigerator, give the yeast a massage, whatever, just too much for me.
