Bread Yeast vs D47 - Taste Test
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- Опубликовано: 6 сен 2024
- Bread Yeast vs D47 - Taste Test
So about 2 months ago we started up two cranberry wine batches. The only change was the yeast. One used Baker's yeast, Fleischmann's Active Dry Yeast, and the other used Wine Yeast, Lalvin D47. Today we find out how different they are and which is better! Yes, this is still early, and the wine is green, but, it's the initial result, so our hopes aren't all that high to be honest!
Some links to items used in the Video:
* Autosiphon amzn.to/2Wuv2mi
* Hydrometer amzn.to/2W7EQSV
* 100 Ml Cylinder for Hydrometer: amzn.to/2W2tnUJ
* TRBOS (The Red Bucket of Sanitization): amzn.to/2W96tuF
* Star San Sanitizer: amzn.to/2FLmC3I
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You guys have inspired a new hobby. Its addicting!
I agree and i haven't gotten into just yet but I'm going too
@@ethanshenk2058 I have and it is for sure,it is very interesting not only wine,mead, but beer you can make.I wish I had room though for a wine refrigerator.My Italian grandfather in the Bronx NYC of all places would grow his own thick skin wine grapes and make his own wine to age in oak barrels in a damp basement.I could never forget the smell ,it was great.
Try making apple jack
This is exactly my experience with those two yeasts. It will he interesting to see the difference after they age a bit.
Great video guys!
fuqinazhole I had the same thought. I have noticed that age really does play a big role in flavor.
my guess is the D47 helps to bring consistent "industry standard" tasting wines whereas bread yeast will give you more variety in flavour but each batch will taste inconsistent from the last
That's got possibilities.
All of my "testing" with wine yeasts, Lalvin K1-V1116 is the by far winner for Cranberry for my social circle here! Love you guys' videos!
I dug out my old brewing equipment because of your inspiration. Could barely take a reading because my plastic graduated cylinder was so scratched up I could barely see through it. I got a new glass one, which my wife proceeded to knock off the counter after I had only used it once. Fortunately, I had bought a set of two.
something tells me you two are big DnD nerds, respect :)
I’m so happy I found this channel. I’m so interested in making my own mead now because of you both so thank you for the awesome teaching
IKR JEZ
These yeast use videos are extremely cool. I am surprised they are all so close though. It makes me curious if there is indeed a truly specialized purpose for each one, or if marketing has made us all feel elitist with "my yeast."
Well, there are differences. Keep in mind, bread yeast is made for making baked goods and D47 is a wine yeast, but it's just one wine yeast. We plan to do more head-to-head competitions with yeasts so we can find out the real differences.
I am excited to see where this all goes. I know it would be a lot of work but perhaps a spreadsheet detailing the 🔺️SG, the flavor difference (fruity, tart, complex), how each mellows over time.
I am sure you guys have already thought of all this. Just vocalizing
Awesome job with the yeast comparison. I think a lot of what we know or believe about fermentations comes from commercial applications. I love to see experiments like this on a home brewing scale. Makes me want to see more comparisons like this! Thanks for another great video.
Hey y'all, first off, I love the videos, you guys have inspired a new hobby for me and I've been having a blast with it!
Some quick newbie questions for y'all;
1. Do you have any guides that go into the "why" of fermenting/brewing? (eg what exactly differentiates different kinds of yeast, how secondary ferments generate bubbles when first ferments don't seem as effective, etc)
2. How do you know when to stop stirring to degas? When the sulfur-y smell dissipates?
3. Can I utilize mashed whole fruits or purees in winemaking? How does this affect the final product?
4. I love these yeast comparison videos! Have you guys noticed a trend where one kind of yeast generally does better or is the trend more one-to-one?
Thanks for all the awesome content y'all put out, you guys really know your stuff and y'all's passion really shows
1) There are thousands of yeasts... it'd be impossible to categorize them all that way. Your comment on secondary vs primary... I don't understand as it's actually quite the opposite.
2) When it stops foaming.
3) Yes, you can, and we show this in our original Viking Blood video. It adds tannins and some other components to the brew, but if done correctly either whole fruit or juice works just fine.
4) Different yeast work differently in different brews. That's why we have so many types!
This setup you have is so much better. You guys are more relaxed!
I’m almost done getting all my equipment in the mail. Your videos have inspired me to begin brewing, I’m also looking into getting bees, also inspired by your videos.
Did you get the honeybees yet,I have been thinking about the same thing.
I am a Bee Keeper and found this channel after I was wondering what I could do with honey that I had left over after each harvest.
Mead made with your fresh Honey is far better than mead made from shop bought.
If you can get fresh Honey from a Local Bee Keeper, I would recommend that rather than buy shop supplied Honey, there is no comparison, a lot of shop bought Honey also has cheap syrups added to them, there is a Documentary on this, it's worse than I thought it was.
It's also why Diabetics get affected by Shop bought Honey more than they do from your own Bees or a Local Bee Keeper.
There was a product called Pat Mack’s Brew Caps and they fit on a standard 2liter bottle as a high pressure gas release valve for making sparkling alcoholic beverages. They don’t sell anymore but I still have two and they work great
This is not the result I was expecting at all, at least as far as the flavor goes. Great vid!
It’s nice to see brewers who aren’t instantly crapping all over bread yeast, the fact that the bread yeast was similar to an actual purpose made brewing yeast is pretty funny to me. I usually use bread yeast because there aren’t many brewing shops where I live and with my current living situation, I live with an ex alcoholic, I have to keep what I’m doing low key. I usually bake bread a lot so having lots of bread yeast around is easy to justify, I’m currently making a batch of red spruce wine with some white pine needles being boiled with the spruce sprigs and a little honey and agave nectar, it should be pretty good when finished, I only used about a tsp of bakers yeast for the gallon batch. I’ve also found that boiling some bakers yeast, approx 1tsp per gallon, in some of what your going to be fermenting and adding chopped up raisins works pretty well as a cheap way to make yeast nutrients.
We actually use bread yeast pretty often in our videos. :)
Surprising results. I have been using Fleishmans yeast so much more since watching this channel with great results.
Same, I just done 3*4 ltrs of mead, two cherry, one tradish, to be ready for the winter following Brian and Derica's steps! Thanks from Ireland!!!!
I really enjoy all y'all's videos.
Haha love you guys ❤ best hobby ever, it’s been a couple months and there’s no turning back!!
I did a similar experiment when I brewed an ale from an authentic prohibition recipe. One portion of the wort was fermented with bread yeast as per the recipe, the rest was fermented with a Belgian ale yeast. If I had used, say Nottingham ale yeast, they probably would have been closer, but they were both very good and very drinkable.
I've never had problems with cranberry wine in the fermenting stage. I make quite often and I love it. :)
Great vids! I really like that your background music is soft & low, & not overpowering. Plus you guys have classy cred, with using a hydrometer! Nice. Thanks.
This is what I was looking for.
I still love this video! Een though I make wine with the propper yeast I still find myself making wine with bread yeast in a pinch.
I laughed when you concluded: "There's NOT much difference between them". 😀 That has been my experience also.
Great experiment, nice result. Take that, yeast snobs! Interested to see what aging does to them. Part 3 in a couple of months?
Yup! They're gonna sit for 3-6 months and we will taste again!
That's funny you get "just a sweet wine" with the D47, I use mainly bread yeast mostly because I have a lot of it. I've made several batches of cranberry wine but all I ever taste with the bread yeast is just a sweet wine. Mind you, I do mine the hillbilly way, make it in the jug it came in. I have never degassed it. Which wouldn't be a bad thing to look into, because, my god when I get to drinkin it. It tastes so damn strong. Not sure if it has to do with the left over gasses or what but man, it becomes so hard to drink
The best homebrewing I ever did was in my dorm room in college with Fleischman's yeast. 12 years later and many professional brewers yeasts later I still reminisce about those homebrews I made with Fleischman's. They really did have a more dynamic flavor.
I mean, not hard to grab some juice from the store and some yeast from the bakers isle for old times sake?
Mostly homebrew beer for four years, recently (last six months) wines, and 3 days ago mead. And, I never thought/knew about "degassing", will try! Thanks!
Thank you both for this, just what I was hoping for...
I love this comparison series! 😍
I would have made it Ferris bueller joke at the end, but Tracy was pretty funny. I have yet to comment on any of your videos. But for about a week now I've just been listening to them while driving( for work) And while at work (rekeying locks) occasionally at home but mostly at work. Love to channel love what you guys are doing love how much information is there, so thank you. :)
Brian: Derica, keep talking while I finish these off. LOL
Thanks very much. I've already stopped my IT job and am ready to star wine making business. Thanks for giving me inspiration.
Impressive. Don't forget all the permits.
@@CitySteadingBrews oh, you need that?
I just started making homemade mead. I have my kit coming, but for now I’ve just started with a simple car boy and good quality bread yeast. Going well so far, but I can’t wait to try the D47!
IKR JEZ
Good Video, I am doing the same thing, and after watching some other videos, I expected to not know the difference. I think you just confirmed what I expect.
Have been waiting for the results, and I could not be more pleased. All I have ever used is bread yeast with great results. Always wonder if I may get better mead if I used wine yeast. Thank you.
I like your background music I like the videos by especially like how you put in the background music
I miss this song :) Bring it back guys!
We have found that skipping intros and outtros works best with our content and our audience.
You guys have inspired me 😊.....thank you guys for all you do....
I've been watching for a few weeks now. I don't subscribe to channels but I'm just gonna go ahead and smash the sub button. I dig what you do. Thanks
Oh, and I guess you finally talked me into getting one of them measuring sticks. lol
Finally? Seriously... it's a good thing to have.
@@CitySteadingBrews yeah I know I'm late to the game. Ordered one last night.
Thumbs up! I just started a new big batch of hard apple cider in my videos and I used Red Star Dry Active bread yeast. So far it looks to be doing well, just a few days into primary fermentation and it almost looks like it has a low boil there’s so much fermentation happening!
What brand of juice did you use and what is the temperature where your vessel is fermenting ?
12 bottles of Langer’s apple juice concentrate, 5 gallons water, about 75 to 90 degrees in my garage, heater on at night.
I'm totally binging your channel tonight. Yes I could have gone out but I want AMAZING Mead... I may try one or 2 of your wines... or combine them banana mead with honey & brown sugar? I think it may be good!
Definitely, agree that "no one likes to swim in their own waste." So, more yeast is NOT better. A good test would be to make side-by-side wines. One using the precise measurement for a gallon or half gallon. And the other with just "damuch".
We can do that.
I started a cranberry wine back on the 10th of Dec. it is now feb 14th and it still is fermenting but very slowly. it is losing about 1 point per week after having quit for 2 weeks at 1.050 it finally is starting to get lees in the bottom.
When I was in one of America’s many wars I used simple grape juice off-the-shelf sugar and baking used wine was ready in 15 days lots of sugar made lots of alcohol and I made lots of friends! And sometimes good enough is good enough. The number one thing keep your equipment clean and if you don’t have anything bleach water Set your equipment out in the sun chlorine dissipates and sunlight and you’re done every 15 days you can have a new batch
So i started this experiment about a week ago (not as scientifically as you but hope it still works). Yea now I'm mad because I could've just watched this. Oh well. Its my first time brewing so i wanted to see if there really is a massive difference between wine yeast and bread yeast, as some people say.
love your videos u should use silicone hose not that vinyl tube its full of nasty plasticizes
Have you guys ever tried making your own cranberry juice? It is perhaps the easiest juice to make. Store bought cranberry juice vs homemade... store bought would be a 2 or 3... homemade a 9 or 10. They are not even in the same league. I do know it is off season for cranberries. I usually get cases for $5 to $10 then make the juice and can it. (No juicer or steam juicer required.) I am obsessed with making things from scratch. If you ever hit up a crazy sale where they are .19 cents a package... load up.
Throwing this out there, I've noticed some of the wine yeasts need a little more help with nutrients. I'm guessing since Cranberry is a little tough if you had added some Fermaid O to the D47 for the first 3-4 days and degassed a little (the D47 seemed to produce a LOT of gas in this one) then it would have burned through much more sugar and maybe would have tasted different.
Ehh not our way. We trsted nutrients and they didn’t help.
if you want to make something more dry!!because i dont like sweet wines so much! i dont put so much sugars in>??
This was just a test but yes you use less fermentables.
I made a half gallon of Welches grape juice using Fleischman's, and it was awesome. It tasted like grape popsicles LOL! It was too sweet as I'd added a cup and a half of sugar, so this time I'm only using 1 cup.
Sometime, Cranberrie juice did not ferment well and take lot of time to complete. At least, it was i have observed.
this is great im doing a 2 gallon batch right now of apple cider and i used some of this brand yeast i was concerned it would be too different.
I came up with 7.1% ABV for the bread yeast one and 8% (7.875) ABV for the wine yeast.
Just sitin here watchin with a glass of home brew choke cherry wine. A question popped into my head. Have you folks ever made wine from jello?
Sorry to be a pain, but when you were switching around it did get a bit confusing about which you were tasting and talking about as you kept saying things like "that one" and "this one". Is there any chance in future videos you could add some sort of annotation? Or maybe a simpler solution would be to keep the tasting glasses at a fixed location and each of you keep switching places to taste the opposite one. Whatever you think would be easier, but I was getting a bit lost with which one was which when it came to tasting.
Droooool!!! Belvinie!! NOMNOMNOM Tough to find the 17 year...
It is only because I love your videos so much...and I just tasted my Welches' grape mixed with Ocean Spray cranberry juice...yumm, that is real good, althoug as you say...time is your friend...in this case, I think time has run out for my CranGrape wine...heh heh.
I *hate* D47. (I hate Chardonnay, which uses this yeast...)
I started using Cote des Blancs for my fruit wines some 15 years ago and have never looked back.
Can u tell me why on d47 I am going to be brewing Concord grapes 🍇 again this year, I've used EC 1118. I like the way it ferments, good alcohol output.
17:50 Ha! I had a good laugh at the end of this video. It reminded me of something different--the end of Ferris Bueller. "You're still here?! Go home!"
Hey guys - love your channel and I've become addicted. My wife would say you created a monster. I'm buying wine more to use the jug as a fermenter than to actually drink the contents. Everything looks like a fermentation vessel now...
I have a suspicion on why your fermentations might have got stuck: you started with a pasteurized cranberry juice and didn't really oxygenate it in the first video. So, maybe lack of oxygen in the must caused struggling yeast colonies and the high finishing gravity?
When you racked and degassed, you probably introduced some more oxygen, so I expect that both of these will revive and ferment at least another 20 points or so - maybe more for the D-47. I'm looking forward to your next video on this!
Time to make some mead.
My biggest fault...I want instant gratification...want to know how they turn out in the end...but, sadly, I think I know how these will turn out. Both will be good but not as good as you hope. Lately, that is the way my wines have turned out, some better than others tho...like my Welche's...that is excellent and that is even though it is not quite ready to drink yet. Then there is my cider...that would be next and is also good, but still a little footy. and lastly is my cherry wine...that needs probably another month at least. My CranGrape is good to go, and not at all footy, although you can tell it is way young. Getting ready to start new batches, to include one of meade. I have enough sugar and honey to start at least 4 or 5 gallons and even leave some juice for me to drink!
By the way, I loved your Bagel vid!
Yes I want to make that also I read somewhere that just applying honey and water is the first known wine goes all the way back to the Egyptians I read it on the internet so you know that has to be true lol
Before them actually.
Love the Ferris Bueller ending.
Been doing this awhile and I've had nothing but poor results with Lalvin yeasts, especially D47 (primarily taste). I've had excellent results with Red Star Premier Blanc (Yellow Packet) and Safale US-05. I continue to experiment with other yeasts.
My guess, and this is literally a guess and not backed up in anything, is the D47 is bred to consume sugar better than bread yeast, so the bread yeast left more cranberry behind, leaving its wine more cranberry flavored?
Oh for sure, they are made for different things. Interesting thing though is all saccromyces cerivisae (yeast for bread and brewing) actually create the same amount of CO2 and alcohol, some can just tolerate higher levels of it and can continue fermenting, where others go dormant when in lower levels of alcohol.
I whip (degass) fruit wine once a day for the first week. Definitely helps to prevent CO2 lock.
You can do that.... I just prefer not to mess with them.
i hope the next tasting you do of this is live live live
Making wine is more addictive than the alcohol
Thank you for this video. Where do you get the containers and the airlock?
Half gallon fermenters: amzn.to/2DgVqYR
Airlocks amzn.to/2XnUvNV
What jars/containers are you using? What would I search for to find them?
I bought some ocean spray "100% juice" from BJ's, it turns out it's a blend of cranberry, grape, apple and pear juice(no "ites or ates" though). I followed your recipe (roughly), except I put in 500g of sugar, not 568.
The juice gravity was 1.50. The juice + the tea was 1.42 and the juice, tea and sugar was 1.90(not the 1100 you were shooting for). I'm hoping for a less sweet wine anyway, so I figured putting slightly less sugar in would do that (plus there's a ton of sugar in the original drink anyway).
Anyway, point is - I'm curious to know how this'll turn out.
I think you mean 1.050 and 1.042…
It should be fine though. Likely a little less sweer.
@@CitySteadingBrews Haha, yes indeed I do!
The first time I read a hydrometer - I read it as "50" instead of 1.050 ;p
Hello homebrew hooligans! I have a simple question. But first, some context. This is my 2nd homebrew ever and only found your channel after it started. I DO NOT have a hydrometer...yet. I don't know the original gravity etc. However I started it in a new 5 gallon food grade container on 9/4. It's now 9/8 and going well. Nice white foam, lava lamp effect etc. My recipe:
5 gallons filtered water
4 lbs. White sugar
5 lbs. Small granny smith apples pureed.
2 qt. Treetop honeycrisp 100% fresh squeezed apple juice.
1 packet Fleischmann's active dry
1 packet Fleischmann's rapid rise.
The packet of rapid rise was a mistake of me not grabbing the right packet out of the fridge! I added it first, realized my mistake. The must temperature was 106*F when I added the Fleischmann's active dry trying to correct it. Will it ruin my cider having rapid rise in there? I think because the temperature was better suited for active dry than rapid rise that I might be ok and have a good colony. Any help is welcomed! Thank you!
Although we haven't used Rapid Rise yeast I see no reason why it should ruin your brew. From what you have stated, it sounds like everything is working just fine.
I love you guys. Happy trails
Hi.. I’m new to home brewing, and I was wondering if you could elaborate more about the topic of vinegar, when you briefly mentioned it between 6:40 - 7:05.. and about being careful not to agitate or oxygenate the wine as you were pouring it.. (Thx)
I think you cross-contaminated (yeasts/musts) when you shared the hydrometer (16:43 in 1st video) & graduated cylinder between the two without sanitizing them in-between, pouring back into fermentation jar - all the way back at the beginning. Certainly some yeast would have made it from the 1st measured batch into the second. 🤦♀
We do make cuts… and we are cautious. Sure mistakes can happen but it’s unlikely to affect this outcome.
Derica, I’m confused...what vessel did you sanitize everything in? You didn’t mention it.
heh.
Derica's inner Vana must be taking the day off. 😁
Prejudice is so much easier to purchase in the small town I live in I've always used it and I always thought it was fine
Prejudice?
How do you guys sanitize the towels that you always seem to be working on?
We don't... they're clean, and we let items sit on them, and the sanitizer soaks into the towels. Seriously, you don't have to be super over-the-top crazy with sanitation. Just use common sense and be as clean as you can.
@@CitySteadingBrews awesome, thanks for the reply! I've been using star San in a spray bottle instead of a bucket, and just giving my work surfaces a quick spritz before I set things down on it the first time.
This is a weird question, but:
Could you make wine out of Jell-O mix? There are some pretty cool flavors of Jell-O.
You know you can buy a refractometer for $30. You can't use it for FG, but you can use it for OG.
Sure you can. But, it's no big deal to use a hydrometer. I have a refractometer, it's just sitting in the gear tub.
I keep reading comments over and over again about how you should NEVER use bread yeast, sure I get it... but if Fleischmanns bread yeast does well in my first two batches it's likely I'll hold off a while before buying another yeast lol.
You will hear many things you should not do in homebrewing. You should do what works for you :)
Now you should bake bread with bread yeast and wine yeast and do a taste test.
Go for it.
Where do I buy the small containers??
new shirt idea - Get the flocculation outa here!
Thank you for these 2 videos, the ones I have watched so far anyway, I was just wondering if the measurements were not a bit lower than actual alcohol content for both samples; I was quite frankly expecting to see alcohol volumes higher than 10°, for some reason. Ok Pawpaw wine making videos (lol).
He doesn’t take measurements. He guesses. At best, using his recipe it’s 12.4%. I do not recall what we had in these videos tbh.
Cranberry... that’s why. Cranberry can be difficult to ferment.
@@CitySteadingBrews Great! Now I know what to expect from cranberry. I really appreciate your input on that one. And yes, Pawpaw says 16 ABV, but I guess he is consistently getting between 10 and 13, which is not bad at all for baker's yeast if you ask me.
No it’s not bad, but it shows his lack of understanding. He simply isn’t putting in enough fermentables to get that abv. He doesn’t understand that basic concept and that makes me concerned for his ‘teaching’ of others. Granted, he just makes simple wine so no harm done really.
Are there any fruits you absolutely do not want to attempt to make wine out of? For example, is it possible to make an all lemon wine? I mean something seriously citrus such as 20 lb of lemons in a 5-gallon carboy. on the same note, is it possible to brew something from a fruit or vegetable that may actually be dangerous to brew?
I did the math using your numbers of SG 1.096 minus the FG of 1.042 = .054 and my ABV came to 7% (0.054 X 131.25) Did I mess up in my equation some how?
This is a very old video... we have changed our system since this I believe. I tend to use 135 as the coefficient since it's more accurate as alcohol content goes up, so... I get 7.3%, roughly the same as you.
Just started a coffee metheglin. OG 1.120. Now we play the waiting game.
Can you share your recipe?
Fairly simple.. cold brew a good grind for at least 24 hours. I did 12tbs in 2 quarts. Use three pounds of honey, top off the rest with water to make your gallon. I used fleischmann's for the yeast. Literally started it today. If you dont mind waiting I'll get back to you after fermentation and tell you what I think.. I was gonna do a video but my channel isn't letting me upload currently.
@@blacksmithbeta5337 thank you!
That’s coffeemel. Metheglin is spices. Still good though!
I thought a metheglin was a tea... where the coffee was in place of.. idk
Brian, do you think I should use tea in my plum wine, too? It's the first time I'm making wine, and the plum I'm using has 3 times more malic acid than regular plums, so it's really sour (though taste really good!), but has no tartaric acid or tannins in it. I added some calcium carbonate to compensate the extreme sourness, but should I also add tea to it to have some tannins for the mouthfeel? OR how about a small piece of a cinnamon stick and clove? Would they work too?
Personal preference. As for more acids... did you take a pH reading? Not sure I would have added calcium carbonate to a wine, but that's just me.
Having watched the making followed by the tasting, its funny how they were at about the starting gravity of the juice. Could it be unfermentable sugars in the juice?
That degassing can be malolactic fermentation too.
Hmm? Degassing is degassing, ML fermentation is a fermentation, they are very different things.
What the benefit frpm degasing ?
THanks for the video again. Can you tell me what abv can a bread yeast yield?
They don't really have a true rating, but in our experience, usually right around 12% +/-
@@CitySteadingBrews I was thinking that was the number.
It was interesting to hear you say that there wasn't much difference between them, as so often I hear bread yeast ferments poo-poohed for wine making. (I mostly make wine so that I can then turn around and make vinegar, so I was wondering if the yeast was a factor.) Would be very interested in hearing your thoughts on Wild vs. Bread Vs. packaged brewing yeasts. Currently I use wild as I have grapes, blueberries and raspberries growing here and it's very difficult to buy commercial wine yeasts where I live. (I could, however, easily switch to bread yeasts, so I'm wondering Wild vs. Bread, if you have a thought as to which might be better in terms of yielding a higher alcohol content.)
Although an interesting concept it would be very difficult to convey that information to our international audience. My wild yeast found on the fruit in my back yard are going to react differently than your wild yeast. Variables in environmental conditions both outside and in your brewing area will affect the ability for yeast strains, both wild and commercial. I wish this is something we could do, but there would be very little consistency in results for our viewers. In addition, you do not want a higher alcohol content when making vinegar as you would have to dilute it down if it went beyond around 10% ABV.
@@CitySteadingBrewsThanks very much !!! OK, so simply put, would you take a wild yeast over a bread yeast? Or vice versa? Or are there too many variables. Might a wild be better than a bread sometimes and not others.
Wild yeast vary greatly so to say I prefer one or tue other is literally a needle in a haystack. Commercial yeasts are more consistent even bread yeast.
Love your channel. I am just getting started. What commercial yeast you would reccomed for medium sweet wine?
D47 is a popular choice.
If you added a large amount of yeast do you think it would raize the ABV% and make it less sweet?
Nope. More yeast may make it start faster but more sugar is needed to raise abv
Definitely like the shorter goatee!
What does oxygenation look like? I have a little head room in my one gal carboy and it’s got like gunk on it. Dark yellowish tint. It’s still fermenting in primary for about a week and a half. Should I be worried?
Thanks! Love the channel so much!
If it’s still in primary and only a week and a half old... probably fine.
How does it smell?
Have you ever used EC-1118 yeast? It is what I can get in my area. I am new and experimenting with red wine and ciders. Thank you
Good question
Many times, we even did tests of that yeast vs others. Every yeast has positives and negatives. Depends what you want and what you like.
@@CitySteadingBrews When would you use the bread yeast and when would you use EC-1118? I want to make sweet red wine and fruit ciders