Getting ready to make up a new batch of wine. Checked my yeast supply and turns out all I have left is D47. I'll be hitting the LHBS tomorrow to restock the 1118.
Curious, when recipes call for "wine yeast" but don't specifically call for a type, how does one know which to use?
I usually use D47 for mead.
This is an area where I need to expand my knowledge on.
Thanks
Curious, when recipes call for "wine yeast" but don't specifically call for a type, how does one know which to use?
I usually use D47 for mead.
This is an area where I need to expand my knowledge on.
Thanks