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I hydrated distillers yeast (8 tsp in 3 cups of water @ 100°F). The water had yeast nutrients and DME (for the yeast sugars) dissolved into it. I pitched that hydrated yeast in my UJSSM. The first 48 hours it was bubbling out of the fermenter lock 1-2 every second, now about 5 days into the ferment the bubbling has slowed to about 1 every minute.
Thanks for any help.