I could not get the wine yeast (which was past it best before date in 1994) to produce any significant fermentation action. I therefore tried some fast action bread yeast, and it really is doing the business. Is anyone able to tell me whether this yeast will be able to convert 1.10 SGR all to alcohol or am I going to have a sweet tasting raspberry and bramble wine?
2006-09-09 07:49:07 · 8 answers · asked by James 6 in Food & Drink ➔ Beer, Wine & Spirits
Does this sound like it might become a nice desert wine, or should I rack it in a pressure keg and get some secondary fermentation in the barrel? Perhaps it might become a sweet red alco-pop?
2006-09-09 10:11:21 · update #1
Hummm... the only people I know who use a slice of bread with some butter on it to make beer, are doing time in the county jail.
Yes I made beer once using bread yeast and Yes and it tasted terrible. You would have been better off to just leave the vat uncovered and let a wild yeast ferment it than to go with a bread yeast. There are some belgian beers that are fermented that way.
Why didn't you just check out one of the online homebrew stores, to buy your yeast, or are you making the beer in a stool in the back of the prison?
2006-09-09 07:54:01 · answer #1 · answered by Anonymous · 1⤊ 1⤋
As some others have said, it will make beer so long as it is not 'quick-start' or 'bread-machine' yeast sachets - but it will not work for wine. The wine will be too sweet and will not clear well. You need a yeast that is balanced for the higher fructose levels in wine making.
The alcohol tolerance of bread yeast is much lower, so the alcohol content of your brew will be similarly impaired. The taste will also be a little different to what you would get from a decent 'beer' yeast.
But, again, for wine you really need a proper wine yeast.
2006-09-09 09:48:49 · answer #2 · answered by Colin A 4 · 0⤊ 0⤋
Bread yeast will produce/tolerate up to 14% alcohol. The problem is that baker's yeast produces a lot of by-products that wine and beer making yeasts tend not to (due to their specific cultivation). It also doesn't clarify well, so you get the off flavors plus the residual yeastiness in the overall flavor. On top of that, starting with an OG of 1.100, the high osmotic pressure from the wort will stress the yeast out, causing even more off flavors.
Bottom line - If you're going to drink it and *enjoy* it, don't use bread yeast. If you could care less about the taste and just want to get tanked, go for it.
2006-09-09 17:07:38 · answer #3 · answered by Trid 6 · 0⤊ 0⤋
Don't bother, as the result will be pretty awful. Baking yeast is completely different from brewer's yeast and from any of the natural yeasts that occur on grapes; it will give you a cloudy, unpleasant tasting result. Also, most yeasts which are not intended for producing alcohol start dying out when the alcohol content reaches about 8% ABV (there are specialist strains that are used in making some fortified wines that can go up to 18% or so, but you won't be able to buy them in supermarkets!), at which point you will probably have quite a lot of free sugars left in your wort - so you'll get not only a cloudy and odd-tasting product but one that is sweet as well. Yuch!
2006-09-09 09:10:19 · answer #4 · answered by had enough of idiots - signing off... 7 · 0⤊ 0⤋
Yes the bread yeast will convert any amount of sugar into alcohol. In fact any yeast will do that. But your wine will not be of the highest quietly . Next time start with a same amount .5 gal or so when that is fermenting away add that into you larger primary fermentation . CHEERS
2006-09-09 08:01:01 · answer #5 · answered by MV ME 2 · 0⤊ 0⤋
I did that using bread yeast for a grape wine and it came out terrible. You should really use wine making yeasts. But good luck anyway!
2006-09-09 08:25:00 · answer #6 · answered by COACH 5 · 0⤊ 0⤋
I tried making an alcoholic fruit drink once using bread yeast. The stuff tasted awfull. Bread yeast is made for bread, not for anything else.
2006-09-09 07:56:00 · answer #7 · answered by peter gunn 7 · 0⤊ 0⤋
yes, for beer, but you can't use anything that comes in sachets, only 100% saccharomyces cervisiae that comes in tins, most healthfood shops will have it.
Don't try to use it for wine, that'll make it taste horrible.
2006-09-09 08:06:44 · answer #8 · answered by Anonymous · 0⤊ 0⤋
i havnt
2006-09-09 08:00:12 · answer #9 · answered by I ♥ Maximum Ride 3 · 0⤊ 1⤋
no but i think ill give it a go.................
2006-09-09 12:25:27 · answer #10 · answered by theblackwitch 5 · 0⤊ 0⤋