« on: March 14, 2013, 10:49:48 AM »
let it cool to blood temp (under 100*f) and pitch two vials of yeast into it. shake again. and then leave it somewhere where you can swirl it whenever you notice it.
Might want to at least loosen the lid after you shake it, else you may see explosive results...
good catch. although with mason jars they are designed to keep a vacuum inside. they aren't actually very good at holding positive pressure in. excess pressue slowly slips past the seal. still not a good idea to seal them with active yeast and yeast food inside.