The difference between yeasts is called flocculation. This is how they do their job and fall out of suspension. The flocculation process also determines the flavor esters left behind. So wine yeasts have a high flocculation rate and leave more of the esters of the fruit behind than their own. Beer yeasts flocculate at a much slower rate than wine yeast and therefore leave more of themselves behind flavoring the beer ale yeasts more so than lager yeasts. Bread yeasts do not flocculate hardly at all and make the flavor of the bread. Wait for wine yeast.any one ever used bread yeast? I am going to start a batch of "bottled juice" wine and all i have is bread yeast. any one ever use this?
If you were planning on letting the wild yeast go, why would you add Campden?You could be brave, hope there is not too much preservative in the juice. Add two camden tablets and let the wild yeasts have a go.
I have the feeling that the wild yeast that lives in abundance in my kitchen woul be of the bread verity. Because we bake a lot of bread.
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