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wineforfun I mean that I can't tolerate its taste when it still juice so I throw it and never ferment it at all

read this comparison between wine yeast and bread yeast wines and you'll change your mind....you'll find the english translation in the lower half of the site http://wijnmaker.blogspot.com/2010/10/bakkersgist-baking-yeast.html it's quite good but I still need to improve the taste somewhat so...

BernardSmith not as you think....see this picture..can you find any difference http://bp2.blogger.com/_qBJ_W3EIoXc/Rt3JW_aUicI/AAAAAAAAANw/cqwTYIO7mkc/s1600-h/klaarglas.jpg OK,the baker's yeast wine is on the right side

I tried JAOM before but its taste was spicy and I can't drink it before fermentation :se so I hadn't continued

sometimes I had to use bread yeast in making wine because I can't find wine yeast...it's alcoholic concentration exceed 10% not as they say it die in 5% but the real problem is the bready taste of wine but I read that It may decreased by adding activated charcoal and stir every 3-4 hours for one...

did anyone try wild yeast fermentation before....wild yeast present naturaliy in the grape membrane so you don't had to use yeast at all but it take a long time

I'm new in wine making and I tried to make it with fresh yeast not dried one and I'm using a big piece of it to let fermentation end faster...is this will affect the taste of wine and I had to use dried yeast to achieve a better taste or not ?