simple question... why is it that all the pollen substitute recipes I find call for brewers yeast over any other type of yeast? It's much easier to find a type of baking yeast. Any idea?
The stuff from the brewery is dead. Fermentation stops when the alcohol concentration gets too high for the yeast to survive in. The yeast from the store is alive and as soon as it gets some water and sugar, it is going to start eating, growing, and fermenting.Why use brewers yeast from a brewery vs. store bought dry?
Vitamin C is otherwise called Ascorbic Acid and can be used instead of the apple cider vinegar to invert the sugar.You may also omit the Vit C as bees appear to be able to synthesize their own Vit C.