Regular bread yeast from the grocery store. Also referenced in the JAOM recipe in the mead section of this forum. Just curious since i've used this alot when I first started out. Does anyone know what it might be?
I've found that a couple of my reliably delicious recipes have turned out very different since changing to different wine yeasts. Something I didn't really consider when figuring out sugar levels to make sweet vs. dry wines and higher ABV wines..
Thanks!
I've found that a couple of my reliably delicious recipes have turned out very different since changing to different wine yeasts. Something I didn't really consider when figuring out sugar levels to make sweet vs. dry wines and higher ABV wines..
Thanks!