I was wondering if anyone had any experience or could lend some insight into using dry wine or dry brewer's yeast for oxygen scavenging my brewing water. I've been using this method with baker's yeast with awesome results. Unfortunately toilet paper isn't the only thing that people are hoarding during these trying times. I haven't been able to find baker's yeast anywhere! I don't feel like boiling my brewing liquor for LODO purposes so I was wondering if dry wine yeast or dried brewer's yeast could be substituted for baker's yeast. My preference is for using dried wine yeast because it's only $1 for 5 gm. I guess my question is how fast oxygen uptake would be for wine yeast? Would it be similar to the uptake of baker's yeast of less than an hour?