fresh and active) (Fleischmann's or other brand) Some have suggested that using champagne yeast may produce less of a yeasty flavor.  I don't mind the complexity of this recipe,. and have not tried varying the yeast used.  If you find a significant improvement with more esoteric yeasts, let me know. 4) You can see the yeast granules on top of the sugar. 5) Shake to distribute the yeast grains into the sugar. 6) Swirl the sugar/yeast mixture in the bottom to make it concave (to catch the extract). 8) The extract sticks to the sugar which will help dissolve the extract in the next steps.  If you shake it, it will further help it to dissolve. 9) Half fill the bottle with fresh cool tap water (the less chlorine, the better since yeast does not like chlorine).  You can diminish the amount of chlorine by drawing water the night before, placing in a large pot, and letting it "exhale" the chlorine overnight. Rinse in the extract which sticks to the tablespoon and funnel. Swirl to dissolve the ingredients. 10) Q.s. [fill up] to the neck of the bottle with fresh cool tap water , leaving about an inch of head space, securely screw cap down to seal. Invert repeatedly to thoroughly dissolve. If you leave it in a warm temperature longer than two weeks, you risk an explosion... 11) Place at room temperature (RT)about three to four days until the bottle feels hard to a forceful squeeze. Move to a