One of the advantages of brewing is, that they are able to make a consistent product. Brewing has been around since the early 1800's. In the 1800's they started to use hops for flavoring the beer. The thing that has most changed about brewing is that they used wood for the fermentation tanks and now they use stainless steel. They are now studying about the hop compounds used in brewing.
Yeast likes to live on sugar the most.
My hypothesis was as the amount of the acid is increased or as the pH value decreases towards two, the yeast will produce more carbon dioxide. The results indicate that this hypothesis should be rejected because yeast fermented apple juice between the range of pH 4 to 9 as demonstrated by the amount of carbon dioxide produced. Also in experiment 2, when measuring sugar content by Brix, the least amount of sugar remained in the fermentation bottles between pH 4 to 9. This experiment demonstrates that Bakers Yeast can survive and ferment sugars through a large pH range. If I was to do this experiment again, maybe I should test yeast growth at pH 11 and 12.