Am I correct after reading several "threads" that my fruit wines will lose the yeasty taste after time and several rackings? This is my first year so I cant wait until next fall to try some of my fruit wines.
I guess i haven't been as efficient or as detailed as I should have been as I have not recorded the brand or "type" of yeast I have used. My supplier has been rather casual about which yeast i use, tho I know it has been specific to a Red or a White wine. I have been buying the yeast only as I need it and using whatever yeast product he recommeded that particular day. Redstar and lavar or lavell ?? sp? come to mind.