- Sep 18, 2016
- Reaction score
This may have been addressed already, and if so I apologize, but a'm I the only one that gets the idea that venders really have no idea how much alcohol a wine yeast will make. It is getting ridicules to try to find a yeast to restart a stuck fermentation when 1 vender says it will make 18% and the next says 12-14%. Do the manufactures of the yeast not know what their product will do, and if they do why don't the venders just print what the manufactures say? I think from now on I will just use 1118, 'cause that is about the only one I've seen so far that is consistent in everyones inventory. Is there any answer to this? or am I just wasting my time asking?