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One of the plan variants I have is to add belgian candi sugar and see if it responds. That may help indicate if the yeast are fine and that the fermentable malt sugars have run out.What about this idea?
One of the plan variants I have is to add belgian candi sugar and see if it responds. That may help indicate if the yeast are fine and that the fermentable malt sugars have run out.
What about this idea?
