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Almost certainly the starter yeast is yeast slurry that's been stored frozen in liquid nitrogen. Interestingly, one of the most common methods is to store it inside sealed-off portions of plastic drinking straws. Commercial yeast labs have large collections (sometimes called libraries) of pure cultures of different strains of yeast stored this way (pure ...


Great question. There should be enough yeast still present to carbonate your bottles. If you want to be sure, it wouldn't be wrong just to add about 1 gram of fresh yeast before bottling. You don't need a whole pack, just a tiny amount. But this is optional. I'll bet if you don't add any more yeast it will still carbonate just fine.

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