Okay this might seem a weird idea, but then great ideas usually are in the beginning
Problem is where I live I do not get wine/beer/ale yeasts, and I cannot order online because it's a contraband item. The only resource I have is bakers yeast.
I've been thinking, if the same batch of bread yeast is used again and again for making wine, won't it gradually evolve into a more wine-suitable yeast, considering wine yeast is the same species as bread yeast. What I mean is, over the time, it could lose it's bready odor and become more alcohol tolerant?
ipe:
Any experiences? Any suggestions?
Problem is where I live I do not get wine/beer/ale yeasts, and I cannot order online because it's a contraband item. The only resource I have is bakers yeast.
I've been thinking, if the same batch of bread yeast is used again and again for making wine, won't it gradually evolve into a more wine-suitable yeast, considering wine yeast is the same species as bread yeast. What I mean is, over the time, it could lose it's bready odor and become more alcohol tolerant?
ipe:
Any experiences? Any suggestions?