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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...

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 ?