freewolfman
Junior
- Joined
- May 29, 2015
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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 or two days then filter it to catch the charcoal particles but I didn't try this method yet
also I noticed that the taste of wine depends on the juice used and it would be acceptable when I ferment mead but with malt it would be harder
did anyone try bread yeast before and can tell me what's his experience and which juice will give the best taste results
also I noticed that the taste of wine depends on the juice used and it would be acceptable when I ferment mead but with malt it would be harder
did anyone try bread yeast before and can tell me what's his experience and which juice will give the best taste results
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