- #1
xtracx
- 5
- 0
Hi,
recently, I've gotten interested in culturing yeast for home-brewing. To keep the costs on the down low, I've made my culture solution (broth) from wholegrain cereal (containing essentil elements & malt extract). Problem is, this 'culture' contains SO2 as a preservative and obviously all micro-0rganisms cannot survive with SO2 around.
Hence, my question is how to removeor neutralise the SO2 in my solution. If possible it should be using home-based solutions to neutralise it. I was thinking of Alkalis, but I'm not too sure on how that will affect the yeast.
Any suggestions?
Thanks
recently, I've gotten interested in culturing yeast for home-brewing. To keep the costs on the down low, I've made my culture solution (broth) from wholegrain cereal (containing essentil elements & malt extract). Problem is, this 'culture' contains SO2 as a preservative and obviously all micro-0rganisms cannot survive with SO2 around.
Hence, my question is how to removeor neutralise the SO2 in my solution. If possible it should be using home-based solutions to neutralise it. I was thinking of Alkalis, but I'm not too sure on how that will affect the yeast.
Any suggestions?
Thanks