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
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 ?