Originally Posted by msehler
Is champagne yeast preferred?
That's just what I've seen alot of people post that they use for the limited aftertaste.
Originally Posted by shurla5
I've heard bread yeast leaves an after taste, I think you get used to it. My friend only uses bread yeast for root beer. I tried champagne yeast for ginger ale and blue berry soda But I Like wine yeast better, doesn't seem to be as aggressive.
I actually want to get into other flavors Root Beer just seemed the easiest at the moment.
How is the wine aftertaste of the yeast?
And being not so aggressive how long do you ferment it for then?