Originally Posted by crazyseany
Can you use fesh dry yeast to start a batch? I have one empty primary left! Wgat kind of yeast if so?
Usually I use the lees from other wines but the last batch I made was a double batch from dry yeasts.
EC-1118 and D47, side by side. Other than the extra DAP needed for the D47 carboy, they were otherwise identical.
Both were good but the D47 had a much fruitier bouquet and more pronounced lemon taste.