The real difference between wine yeast and bakers yeast?

Question

I live in the middle east and have used all my wine yeast. It is illegal here and cannot bring it in the country, or receive it by mail. I want to know, the real technical difference between wine yeast and bakers. Is there is something I can add something, or change proportion in using bakers yeast, and still have decent wine. I make 25 gallons at a time. I know it is important that i use wine yeast for the best batch, but..... im stuck with bakers...so please help. Thanks!

Answer 1

The primary reason baking yeast is not optimum for brewing is that it doesn't flocculate. In other words, when the yeast is done doing its thing and the fermentation is complete, it doesn't clump together and settle out to the bottom...it stays finely dispersed in the wine and that leaves it cloudy and tasting yeasty.

You may try various clarifying options in your wine in order to remove the suspended yeast (the process is also called "fining"). You could try gelatin, isinglass, or bentonite.

What you might try as another option is to either contact a brewing supplier who might work with you in packaging the suppliers in such a way that it isn't identified as such or perhaps a friend in another country who might be able to obtain the supplies and repackage them in such a way to avoid scrutiny.

Finally, depending on what free time you have available to you, you could attempt to cultivate your own yeast. You can either reuse some of your last supply of wine yeast and maintain a running starter culture. You could also try such things as making a small batch of wine with your baking yeast and at the end of fermentation, harvest the portion that did flocculate from the bottom and use that to propagate a subsequent generation. With each generation displaying traits that you are after, you essentially are breeding wine yeast as mutations from your baking yeast...this is overly simplistic, but the general concept. You might also be able to get pesticide free grapes or figs or the like and possibly cultivate the wild yeast that accumulates on the skin. At this point, you might want to study up on yeast and cultivating and how it works more in depth...

Answer 2

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Answer 3

Certainly you can substitute active dried yeast for fresh. Fresh or bakers' yeast is a live yeast in a moist medium, and therefore subject to a much quicker rate of decay, even when refrigerated. Active dried yeast is likewise alive, but with its moisture extracted has much enhanced keeping qualities for as long as no moisture reaches it. Once rehydrated, active dry yeast in effect becomes fresh yeast in behaviour and also becomes subject to accellerated decay. When substituting active dry yeast for fresh yeast in a recipe, it's to a ratio of 1:2, so you use 10g of active dried yeast to replace 20g of fresh yeast. Occasionally, some manufacturers' active dried yeast is even more concentrated in its effect, so always check their recommendation on the packaging before using. The substitution ratio for each specific product is invariably given on its packaging. In practice, stick to the one-for-two substitution unless your product's packaging indicates otherwise. Hope this helps.

Answer 4

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Answer 5

Yeast Infection Freedom System - http://YeastCured.uzaev.com/?dkZI

Answer 6

I dont really know, but why is it illegal?
I guess you can try a small batch and see what happens.
I know that a yeast infection can cause awful health problems, like it can grow fungus and spores and roots in the human body. A yeast allergy / infection may cause sadness, depression, death wishes, loss of masculinity, shrinking genitals, loss of femininity, small breasts, ears / nose / hands / feet / jaw that grows / enlarges, candida, thrush and a fishy smell in women

Answer 7

Have a look here: http://www.homewinemaking.co.uk/w_x_y_z.html and look at HCB1337's post at this link: http://www.drugs-forum.co.uk/forum/showthread.php?t=271
Good luck and I hope you don't get caught winemaking when it's against the law where you are.