Originally Posted by robtotten
I don't know, man. I think if you're going to put two years into something that it's worth the extra few bucks for champagne yeast
I made all my wine with glorious Fleischmanns baking yeast and they all turned out awesome. Fleischmanns gives it an extra sweet/fruity/tang flavor which is great in Blueberry Wine particularly. But the extra flavor is not so prevalent in lighter wines (besides it being a bit more sweet). And no, the sweetness is not from unfermented sugars (that had the capabilities to be fermented). I can get my wines up to 16% with Fleischmanns.
But I only make wine because I can do it for free. If there is some leftover, old, or unwanted fruit, I just take it and make wine with it. I don't really care for wine, so I don't worry about how long it takes. It's a bit of work racking it and keeping an eye on it, but nothing worth complaining over.
I have about 14 gallons of wine (14 1-gallon batches) that have been sitting for about 1-2 years that I still haven't bottled. Too cheap/lazy to buy a corker and some corks. Yeahhhhh
Bottled: Ó Flannagáin Standard, Random Stout, Nut Brown, Edwort's Rye IPA, Milk Stout + Coffee Milk Stout, Centennial Blonde, Pale Ale, Cthulhu Dementia Robust Porter, Nyarlathotep (I)IIPA, Willamette IPA parti-gyle, Indian Brown Ale, Oatmeal Stout, Blueberry Oatmeal Stout, Barely Legal IIPA, Oatmeal Stout 2, Hazelnut Coffee Oatmeal Stout
Planned: RIS, Coconut Porter