Bread Yeast vs D47 - Taste Test
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- Опубліковано 10 чер 2019
- Bread Yeast vs D47 - Taste Test
So about 2 months ago we started up two cranberry wine batches. The only change was the yeast. One used Baker's yeast, Fleischmann's Active Dry Yeast, and the other used Wine Yeast, Lalvin D47. Today we find out how different they are and which is better! Yes, this is still early, and the wine is green, but, it's the initial result, so our hopes aren't all that high to be honest!
Some links to items used in the Video:
* Autosiphon amzn.to/2Wuv2mi
* Hydrometer amzn.to/2W7EQSV
* 100 Ml Cylinder for Hydrometer: amzn.to/2W2tnUJ
* TRBOS (The Red Bucket of Sanitization): amzn.to/2W96tuF
* Star San Sanitizer: amzn.to/2FLmC3I
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You guys have inspired a new hobby. Its addicting!
I agree and i haven't gotten into just yet but I'm going too
@@ethanshenk2058 I have and it is for sure,it is very interesting not only wine,mead, but beer you can make.I wish I had room though for a wine refrigerator.My Italian grandfather in the Bronx NYC of all places would grow his own thick skin wine grapes and make his own wine to age in oak barrels in a damp basement.I could never forget the smell ,it was great.
Try making apple jack
Thank you both for this, just what I was hoping for...
All of my "testing" with wine yeasts, Lalvin K1-V1116 is the by far winner for Cranberry for my social circle here! Love you guys' videos!
Great vids! I really like that your background music is soft & low, & not overpowering. Plus you guys have classy cred, with using a hydrometer! Nice. Thanks.
Haha love you guys ❤ best hobby ever, it’s been a couple months and there’s no turning back!!
Same, I just done 3*4 ltrs of mead, two cherry, one tradish, to be ready for the winter following Brian and Derica's steps! Thanks from Ireland!!!!
I’m so happy I found this channel. I’m so interested in making my own mead now because of you both so thank you for the awesome teaching
IKR JEZ
I love this comparison series! 😍
I really enjoy all y'all's videos.
I dug out my old brewing equipment because of your inspiration. Could barely take a reading because my plastic graduated cylinder was so scratched up I could barely see through it. I got a new glass one, which my wife proceeded to knock off the counter after I had only used it once. Fortunately, I had bought a set of two.
You guys have inspired me 😊.....thank you guys for all you do....
This setup you have is so much better. You guys are more relaxed!
This is exactly my experience with those two yeasts. It will he interesting to see the difference after they age a bit.
Great video guys!
fuqinazhole I had the same thought. I have noticed that age really does play a big role in flavor.
Awesome job with the yeast comparison. I think a lot of what we know or believe about fermentations comes from commercial applications. I love to see experiments like this on a home brewing scale. Makes me want to see more comparisons like this! Thanks for another great video.
This is not the result I was expecting at all, at least as far as the flavor goes. Great vid!
Mostly homebrew beer for four years, recently (last six months) wines, and 3 days ago mead. And, I never thought/knew about "degassing", will try! Thanks!
This is what I was looking for.
Have been waiting for the results, and I could not be more pleased. All I have ever used is bread yeast with great results. Always wonder if I may get better mead if I used wine yeast. Thank you.
Good Video, I am doing the same thing, and after watching some other videos, I expected to not know the difference. I think you just confirmed what I expect.
something tells me you two are big DnD nerds, respect :)
I love you guys. Happy trails
I would have made it Ferris bueller joke at the end, but Tracy was pretty funny. I have yet to comment on any of your videos. But for about a week now I've just been listening to them while driving( for work) And while at work (rekeying locks) occasionally at home but mostly at work. Love to channel love what you guys are doing love how much information is there, so thank you. :)
I've never had problems with cranberry wine in the fermenting stage. I make quite often and I love it. :)
I’m almost done getting all my equipment in the mail. Your videos have inspired me to begin brewing, I’m also looking into getting bees, also inspired by your videos.
Did you get the honeybees yet,I have been thinking about the same thing.
I am a Bee Keeper and found this channel after I was wondering what I could do with honey that I had left over after each harvest.
Mead made with your fresh Honey is far better than mead made from shop bought.
If you can get fresh Honey from a Local Bee Keeper, I would recommend that rather than buy shop supplied Honey, there is no comparison, a lot of shop bought Honey also has cheap syrups added to them, there is a Documentary on this, it's worse than I thought it was.
It's also why Diabetics get affected by Shop bought Honey more than they do from your own Bees or a Local Bee Keeper.
There was a product called Pat Mack’s Brew Caps and they fit on a standard 2liter bottle as a high pressure gas release valve for making sparkling alcoholic beverages. They don’t sell anymore but I still have two and they work great
Brian: Derica, keep talking while I finish these off. LOL
Thanks very much. I've already stopped my IT job and am ready to star wine making business. Thanks for giving me inspiration.
Impressive. Don't forget all the permits.
@@CitySteadingBrews oh, you need that?
I've been watching for a few weeks now. I don't subscribe to channels but I'm just gonna go ahead and smash the sub button. I dig what you do. Thanks
Oh, and I guess you finally talked me into getting one of them measuring sticks. lol
Finally? Seriously... it's a good thing to have.
@@CitySteadingBrews yeah I know I'm late to the game. Ordered one last night.
my guess is the D47 helps to bring consistent "industry standard" tasting wines whereas bread yeast will give you more variety in flavour but each batch will taste inconsistent from the last
That's got possibilities.
I still love this video! Een though I make wine with the propper yeast I still find myself making wine with bread yeast in a pinch.
I did a similar experiment when I brewed an ale from an authentic prohibition recipe. One portion of the wort was fermented with bread yeast as per the recipe, the rest was fermented with a Belgian ale yeast. If I had used, say Nottingham ale yeast, they probably would have been closer, but they were both very good and very drinkable.
Hey y'all, first off, I love the videos, you guys have inspired a new hobby for me and I've been having a blast with it!
Some quick newbie questions for y'all;
1. Do you have any guides that go into the "why" of fermenting/brewing? (eg what exactly differentiates different kinds of yeast, how secondary ferments generate bubbles when first ferments don't seem as effective, etc)
2. How do you know when to stop stirring to degas? When the sulfur-y smell dissipates?
3. Can I utilize mashed whole fruits or purees in winemaking? How does this affect the final product?
4. I love these yeast comparison videos! Have you guys noticed a trend where one kind of yeast generally does better or is the trend more one-to-one?
Thanks for all the awesome content y'all put out, you guys really know your stuff and y'all's passion really shows
1) There are thousands of yeasts... it'd be impossible to categorize them all that way. Your comment on secondary vs primary... I don't understand as it's actually quite the opposite.
2) When it stops foaming.
3) Yes, you can, and we show this in our original Viking Blood video. It adds tannins and some other components to the brew, but if done correctly either whole fruit or juice works just fine.
4) Different yeast work differently in different brews. That's why we have so many types!
I laughed when you concluded: "There's NOT much difference between them". 😀 That has been my experience also.
I'm totally binging your channel tonight. Yes I could have gone out but I want AMAZING Mead... I may try one or 2 of your wines... or combine them banana mead with honey & brown sugar? I think it may be good!
Thumbs up! I just started a new big batch of hard apple cider in my videos and I used Red Star Dry Active bread yeast. So far it looks to be doing well, just a few days into primary fermentation and it almost looks like it has a low boil there’s so much fermentation happening!
What brand of juice did you use and what is the temperature where your vessel is fermenting ?
12 bottles of Langer’s apple juice concentrate, 5 gallons water, about 75 to 90 degrees in my garage, heater on at night.
Great experiment, nice result. Take that, yeast snobs! Interested to see what aging does to them. Part 3 in a couple of months?
Yup! They're gonna sit for 3-6 months and we will taste again!
I just started making homemade mead. I have my kit coming, but for now I’ve just started with a simple car boy and good quality bread yeast. Going well so far, but I can’t wait to try the D47!
IKR JEZ
i hope the next tasting you do of this is live live live
just want to say in all your videos you are great partners !
I miss this song :) Bring it back guys!
We have found that skipping intros and outtros works best with our content and our audience.
Surprising results. I have been using Fleishmans yeast so much more since watching this channel with great results.
I like your background music I like the videos by especially like how you put in the background music
These yeast use videos are extremely cool. I am surprised they are all so close though. It makes me curious if there is indeed a truly specialized purpose for each one, or if marketing has made us all feel elitist with "my yeast."
Well, there are differences. Keep in mind, bread yeast is made for making baked goods and D47 is a wine yeast, but it's just one wine yeast. We plan to do more head-to-head competitions with yeasts so we can find out the real differences.
I am excited to see where this all goes. I know it would be a lot of work but perhaps a spreadsheet detailing the 🔺️SG, the flavor difference (fruity, tart, complex), how each mellows over time.
I am sure you guys have already thought of all this. Just vocalizing
Love the Ferris Bueller ending.
Hi.. I’m new to home brewing, and I was wondering if you could elaborate more about the topic of vinegar, when you briefly mentioned it between 6:40 - 7:05.. and about being careful not to agitate or oxygenate the wine as you were pouring it.. (Thx)
It is only because I love your videos so much...and I just tasted my Welches' grape mixed with Ocean Spray cranberry juice...yumm, that is real good, althoug as you say...time is your friend...in this case, I think time has run out for my CranGrape wine...heh heh.
Love your channel. I am just getting started. What commercial yeast you would reccomed for medium sweet wine?
D47 is a popular choice.
Hey guys - love your channel and I've become addicted. My wife would say you created a monster. I'm buying wine more to use the jug as a fermenter than to actually drink the contents. Everything looks like a fermentation vessel now...
I have a suspicion on why your fermentations might have got stuck: you started with a pasteurized cranberry juice and didn't really oxygenate it in the first video. So, maybe lack of oxygen in the must caused struggling yeast colonies and the high finishing gravity?
When you racked and degassed, you probably introduced some more oxygen, so I expect that both of these will revive and ferment at least another 20 points or so - maybe more for the D-47. I'm looking forward to your next video on this!
Time to make some mead.
Thank you for this video. Where do you get the containers and the airlock?
Half gallon fermenters: amzn.to/2DgVqYR
Airlocks amzn.to/2XnUvNV
Having watched the making followed by the tasting, its funny how they were at about the starting gravity of the juice. Could it be unfermentable sugars in the juice?
17:50 Ha! I had a good laugh at the end of this video. It reminded me of something different--the end of Ferris Bueller. "You're still here?! Go home!"
What jars/containers are you using? What would I search for to find them?
This is a weird question, but:
Could you make wine out of Jell-O mix? There are some pretty cool flavors of Jell-O.
this is great im doing a 2 gallon batch right now of apple cider and i used some of this brand yeast i was concerned it would be too different.
Been doing this awhile and I've had nothing but poor results with Lalvin yeasts, especially D47 (primarily taste). I've had excellent results with Red Star Premier Blanc (Yellow Packet) and Safale US-05. I continue to experiment with other yeasts.
Awesome
That's funny you get "just a sweet wine" with the D47, I use mainly bread yeast mostly because I have a lot of it. I've made several batches of cranberry wine but all I ever taste with the bread yeast is just a sweet wine. Mind you, I do mine the hillbilly way, make it in the jug it came in. I have never degassed it. Which wouldn't be a bad thing to look into, because, my god when I get to drinkin it. It tastes so damn strong. Not sure if it has to do with the left over gasses or what but man, it becomes so hard to drink
I started a cranberry wine back on the 10th of Dec. it is now feb 14th and it still is fermenting but very slowly. it is losing about 1 point per week after having quit for 2 weeks at 1.050 it finally is starting to get lees in the bottom.
Definitely like the shorter goatee!
Brian, do you think I should use tea in my plum wine, too? It's the first time I'm making wine, and the plum I'm using has 3 times more malic acid than regular plums, so it's really sour (though taste really good!), but has no tartaric acid or tannins in it. I added some calcium carbonate to compensate the extreme sourness, but should I also add tea to it to have some tannins for the mouthfeel? OR how about a small piece of a cinnamon stick and clove? Would they work too?
Personal preference. As for more acids... did you take a pH reading? Not sure I would have added calcium carbonate to a wine, but that's just me.
Just sitin here watchin with a glass of home brew choke cherry wine. A question popped into my head. Have you folks ever made wine from jello?
Have you guys ever tried making your own cranberry juice? It is perhaps the easiest juice to make. Store bought cranberry juice vs homemade... store bought would be a 2 or 3... homemade a 9 or 10. They are not even in the same league. I do know it is off season for cranberries. I usually get cases for $5 to $10 then make the juice and can it. (No juicer or steam juicer required.) I am obsessed with making things from scratch. If you ever hit up a crazy sale where they are .19 cents a package... load up.
Where do I buy the small containers??
Sometime, Cranberrie juice did not ferment well and take lot of time to complete. At least, it was i have observed.
Are there any fruits you absolutely do not want to attempt to make wine out of? For example, is it possible to make an all lemon wine? I mean something seriously citrus such as 20 lb of lemons in a 5-gallon carboy. on the same note, is it possible to brew something from a fruit or vegetable that may actually be dangerous to brew?
love your videos u should use silicone hose not that vinyl tube its full of nasty plasticizes
I whip (degass) fruit wine once a day for the first week. Definitely helps to prevent CO2 lock.
You can do that.... I just prefer not to mess with them.
THanks for the video again. Can you tell me what abv can a bread yeast yield?
They don't really have a true rating, but in our experience, usually right around 12% +/-
@@CitySteadingBrews I was thinking that was the number.
So True
What does oxygenation look like? I have a little head room in my one gal carboy and it’s got like gunk on it. Dark yellowish tint. It’s still fermenting in primary for about a week and a half. Should I be worried?
Thanks! Love the channel so much!
If it’s still in primary and only a week and a half old... probably fine.
How does it smell?
It’s nice to see brewers who aren’t instantly crapping all over bread yeast, the fact that the bread yeast was similar to an actual purpose made brewing yeast is pretty funny to me. I usually use bread yeast because there aren’t many brewing shops where I live and with my current living situation, I live with an ex alcoholic, I have to keep what I’m doing low key. I usually bake bread a lot so having lots of bread yeast around is easy to justify, I’m currently making a batch of red spruce wine with some white pine needles being boiled with the spruce sprigs and a little honey and agave nectar, it should be pretty good when finished, I only used about a tsp of bakers yeast for the gallon batch. I’ve also found that boiling some bakers yeast, approx 1tsp per gallon, in some of what your going to be fermenting and adding chopped up raisins works pretty well as a cheap way to make yeast nutrients.
We actually use bread yeast pretty often in our videos. :)
The best homebrewing I ever did was in my dorm room in college with Fleischman's yeast. 12 years later and many professional brewers yeasts later I still reminisce about those homebrews I made with Fleischman's. They really did have a more dynamic flavor.
I mean, not hard to grab some juice from the store and some yeast from the bakers isle for old times sake?
I made a half gallon of Welches grape juice using Fleischman's, and it was awesome. It tasted like grape popsicles LOL! It was too sweet as I'd added a cup and a half of sugar, so this time I'm only using 1 cup.
Thank you for these 2 videos, the ones I have watched so far anyway, I was just wondering if the measurements were not a bit lower than actual alcohol content for both samples; I was quite frankly expecting to see alcohol volumes higher than 10°, for some reason. Ok Pawpaw wine making videos (lol).
He doesn’t take measurements. He guesses. At best, using his recipe it’s 12.4%. I do not recall what we had in these videos tbh.
Cranberry... that’s why. Cranberry can be difficult to ferment.
@@CitySteadingBrews Great! Now I know what to expect from cranberry. I really appreciate your input on that one. And yes, Pawpaw says 16 ABV, but I guess he is consistently getting between 10 and 13, which is not bad at all for baker's yeast if you ask me.
No it’s not bad, but it shows his lack of understanding. He simply isn’t putting in enough fermentables to get that abv. He doesn’t understand that basic concept and that makes me concerned for his ‘teaching’ of others. Granted, he just makes simple wine so no harm done really.
I came up with 7.1% ABV for the bread yeast one and 8% (7.875) ABV for the wine yeast.
oh, and just one more thing...where is your video on the wine v. mead? think you did the original over a month ago...just proving what I said earlier...instant gratification...lol
Ehh, technical difficulties, but it's coming.
Droooool!!! Belvinie!! NOMNOMNOM Tough to find the 17 year...
Hey, since I don't have Facebook I figured I might ask here: I made a cyser with (all natural) apple butter and honey. 1.080 OG, 0.996 final after 5 weeks. So obviously done and all the way dry, but it has NO flavor! Tastes like water and alcohol. I don't get any apple nor honey at all... Is this just a time issue (will resting/aging help here)?
Thanks, and great content! Keep it up
btw, that comes out to ~11% ABV, so it's stout!
Time will help.
Derica, I’m confused...what vessel did you sanitize everything in? You didn’t mention it.
heh.
Derica's inner Vana must be taking the day off. 😁
When I was in one of America’s many wars I used simple grape juice off-the-shelf sugar and baking used wine was ready in 15 days lots of sugar made lots of alcohol and I made lots of friends! And sometimes good enough is good enough. The number one thing keep your equipment clean and if you don’t have anything bleach water Set your equipment out in the sun chlorine dissipates and sunlight and you’re done every 15 days you can have a new batch
What the benefit frpm degasing ?
Sorry to be a pain, but when you were switching around it did get a bit confusing about which you were tasting and talking about as you kept saying things like "that one" and "this one". Is there any chance in future videos you could add some sort of annotation? Or maybe a simpler solution would be to keep the tasting glasses at a fixed location and each of you keep switching places to taste the opposite one. Whatever you think would be easier, but I was getting a bit lost with which one was which when it came to tasting.
Definitely, agree that "no one likes to swim in their own waste." So, more yeast is NOT better. A good test would be to make side-by-side wines. One using the precise measurement for a gallon or half gallon. And the other with just "damuch".
We can do that.
It was interesting to hear you say that there wasn't much difference between them, as so often I hear bread yeast ferments poo-poohed for wine making. (I mostly make wine so that I can then turn around and make vinegar, so I was wondering if the yeast was a factor.) Would be very interested in hearing your thoughts on Wild vs. Bread Vs. packaged brewing yeasts. Currently I use wild as I have grapes, blueberries and raspberries growing here and it's very difficult to buy commercial wine yeasts where I live. (I could, however, easily switch to bread yeasts, so I'm wondering Wild vs. Bread, if you have a thought as to which might be better in terms of yielding a higher alcohol content.)
Although an interesting concept it would be very difficult to convey that information to our international audience. My wild yeast found on the fruit in my back yard are going to react differently than your wild yeast. Variables in environmental conditions both outside and in your brewing area will affect the ability for yeast strains, both wild and commercial. I wish this is something we could do, but there would be very little consistency in results for our viewers. In addition, you do not want a higher alcohol content when making vinegar as you would have to dilute it down if it went beyond around 10% ABV.
@@CitySteadingBrewsThanks very much !!! OK, so simply put, would you take a wild yeast over a bread yeast? Or vice versa? Or are there too many variables. Might a wild be better than a bread sometimes and not others.
Wild yeast vary greatly so to say I prefer one or tue other is literally a needle in a haystack. Commercial yeasts are more consistent even bread yeast.
Hello, im currently brewing, trying to brew rice wine.. i saw many videos where they use s type airlock, so i used it to. but never paid attention whether lid to the airlock should be there or not .. please help.. should i have closed the lid of the airlock ?? Plzz reply
Answered on another post on another video.
How do you guys sanitize the towels that you always seem to be working on?
We don't... they're clean, and we let items sit on them, and the sanitizer soaks into the towels. Seriously, you don't have to be super over-the-top crazy with sanitation. Just use common sense and be as clean as you can.
@@CitySteadingBrews awesome, thanks for the reply! I've been using star San in a spray bottle instead of a bucket, and just giving my work surfaces a quick spritz before I set things down on it the first time.
Throwing this out there, I've noticed some of the wine yeasts need a little more help with nutrients. I'm guessing since Cranberry is a little tough if you had added some Fermaid O to the D47 for the first 3-4 days and degassed a little (the D47 seemed to produce a LOT of gas in this one) then it would have burned through much more sugar and maybe would have tasted different.
Ehh not our way. We trsted nutrients and they didn’t help.
Did you guys say what the ABV was? Maybe i missed it. Im playing with some bread yeast mead now, the first thing on google says bread yeast starts dying at around 3% alcohol :(
Ehh no, more like 11-12%.
Have you ever used EC-1118 yeast? It is what I can get in my area. I am new and experimenting with red wine and ciders. Thank you
Good question
Many times, we even did tests of that yeast vs others. Every yeast has positives and negatives. Depends what you want and what you like.
@@CitySteadingBrews When would you use the bread yeast and when would you use EC-1118? I want to make sweet red wine and fruit ciders
Prejudice is so much easier to purchase in the small town I live in I've always used it and I always thought it was fine
Prejudice?
I like that.
That degassing can be malolactic fermentation too.
Hmm? Degassing is degassing, ML fermentation is a fermentation, they are very different things.
So, this is the first time I ever attempted anything like making mead. I used a 5l water bottle and just took out some water and added the honey. I put an airlock on and filled it till both "bulbs" sit at the Max lines. After a day the outlet bulb (closest to the air out area) is almost full, while the other side is empty, but I do not see any bubbling. Just the water being pushed away. Is that normal? Do you have any advice on how to fix it? Or should I just wait a few more days? I used Lalvin D47 yeast and honey and your tannin tee. Nothing else. Thanks
How much honey? Also... it's normal for the pressure to push the water. That's a good sign of fermentation.
@@CitySteadingBrews About 1litre. So roughly 20% of the final product is honey.
So I shouldn't worry overly much and give it a few more days to start bubbling?
Yeah and check your seals. Sometimes the gas is escaping but it’s really fermenting.
@@CitySteadingBrews Thanks for the repsonses. I think that might be it. The bung is very easy to pull out, even if I press it in firmly. Might "finish" the seal with a baloon holding the bing to the bottle. Just to keep stuff in
if you want to make something more dry!!because i dont like sweet wines so much! i dont put so much sugars in>??
This was just a test but yes you use less fermentables.
I bought some ocean spray "100% juice" from BJ's, it turns out it's a blend of cranberry, grape, apple and pear juice(no "ites or ates" though). I followed your recipe (roughly), except I put in 500g of sugar, not 568.
The juice gravity was 1.50. The juice + the tea was 1.42 and the juice, tea and sugar was 1.90(not the 1100 you were shooting for). I'm hoping for a less sweet wine anyway, so I figured putting slightly less sugar in would do that (plus there's a ton of sugar in the original drink anyway).
Anyway, point is - I'm curious to know how this'll turn out.
I think you mean 1.050 and 1.042…
It should be fine though. Likely a little less sweer.
@@CitySteadingBrews Haha, yes indeed I do!
The first time I read a hydrometer - I read it as "50" instead of 1.050 ;p
My biggest fault...I want instant gratification...want to know how they turn out in the end...but, sadly, I think I know how these will turn out. Both will be good but not as good as you hope. Lately, that is the way my wines have turned out, some better than others tho...like my Welche's...that is excellent and that is even though it is not quite ready to drink yet. Then there is my cider...that would be next and is also good, but still a little footy. and lastly is my cherry wine...that needs probably another month at least. My CranGrape is good to go, and not at all footy, although you can tell it is way young. Getting ready to start new batches, to include one of meade. I have enough sugar and honey to start at least 4 or 5 gallons and even leave some juice for me to drink!
By the way, I loved your Bagel vid!
Yes I want to make that also I read somewhere that just applying honey and water is the first known wine goes all the way back to the Egyptians I read it on the internet so you know that has to be true lol
Before them actually.
I realy need to get some free wine when I buy bottles...lol and get my own going.
Which bread yeast was used for the wine
Fleischmanns
Hi! I tried to copy your fruit wine... But it all end very wine taste and I don't taste any fruit flavor. By the way I'm using bread yeast. 2 kilo of fruit, 1 kilo sugar, 1 bag of black tea, and half teaspoon of bread yeast. Any recommendation?
Possibly just went too dry for you. Maybe sweeten it?
What fruit and what kind of juice?
I tried some fruits like Dragon fruit, pineapple, apple and some other local fruits. You think I added so much sugar? Or maybe so much yeast? The result, I always back sweetened it. By the way I'm from the Philippines and I cook drinking food for my UA-cam content.
Did you take any specific gravity readings? It's hard to say much without those. However, this is not our recipe at all :). Because of that... it won't taste like anything we have done. Nothing really wrong with that, but the results may vary die to differences in recipe and ingredients. Can't say if you have too much sugar due not not knowing the batch size, but it sounds like it went dry and the fruits used just need a lot more f them to add flavor.
@@CitySteadingBrews thank you so much! Please make content of the ingredients like tannin and the replacement (the important of putting tannin) some added lemon... Good luck!
When you're stirring it while degassing aren't you adding oxygen?
Well... not really. You see, oxygen is lighter than CO2, so if CO2 is coming out of the solution and going up, it effectively pushes any oxygen out, so very little, if any gets in.