<html><head><base href="x-msg://10/"></head><body style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; ">Thats it Michael,<div>One cup (~250 ml) of the powder /granular yeast, to 7.5kgs or 15+ lbs of crushed and mashed residues as measured before adding any water. What you saw in the photo is the residues already wetted (but not saturated).</div><div><br></div><div>The yeast is also saturated in water as well ( blue cup in photo) so that it can be more evenly distributed thru the mass. Remember too that when you test it in your hand you want to be able to squeeze the slightly decomposed mash, such that the sample, once clenched in your fist does not spring back once you open your hand--if it does you need to either mash it more or decompose ti a bit more. If you have let it go so long that you wind up with muddy soil either ( and it can change in a day or so ) so one has to inseoct it every day after the first few days …</div><div><br></div><div>Richard</div><div>Lankin,</div><div> Alta vera paz,</div><div> Guatemala</div><div><br></div><div><br><div><div>On Dec 17, 2012, at 2:03 AM, mtrevor wrote:</div><br class="Apple-interchange-newline"><span class="Apple-style-span" style="border-collapse: separate; font-family: Verdana; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; -webkit-text-decorations-in-effect: none; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; font-size: medium; "><div bgcolor="#ffffff" style="word-wrap: break-word; -webkit-nbsp-mode: space; -webkit-line-break: after-white-space; "><div><font size="2" face="Arial">1 cup to 15 lbs ????</font></div><div><font size="2" face="Arial"></font> </div><div><font size="2" face="Arial">M</font></div></div></span></div><br></div></body></html>