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Updated: May 17, 2025
The fermentable liquid was composed of yeast-water sweetened with 5 per cent, of sugar candy; the ferment employed was sacchormyces pastorianus. The impregnation took place on January 20th. January 21st. Fermentation commenced; a little frothy liquid issued from the escape tube and covered the mercury. The following days, fermentation was active.
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