Well, with the little info on liquid used and quantity, I'll take a stab at why.... When you add yeast to granulated sugar, the yeast begins to absorb moisture from the air surrounding the yeast. If there is no liquid to suspend the sugar in, the yeast feeds until it dies, normally from alcohol poisoning. The specific gravity and strain of yeast determine how long the yeast feeds and when it dies, so to speak. Some yeast tends to live longer or is more tolerant of alcohol than others, such as champagaine yeast which can live in concentrations of up to 18% by weight of alcohol. It sounds like the yeast was not 'pitched' into a slurry that was high enough in liquid to support good yeast activity. Like I said in the beginning, this is just a guess.
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I used a 1.5L lemonade bottle and I half filled I actually quarter filled with hot water disolved my sugar and then filled to approx 750ml or half way up the bottle, Thanks for your help!!!
I CUP!!! of sugar has overfed the yeast, and killed it! It's kind of exploded.
Well you ain't giving us much here - what volume of liquid did you start with, sugar, yeast etc. You need to give us more than one cup sugar and one teaspoon active yeast L
How much water did you use?