Advantages of Wine or Champagne Yeast in my Ale?

I'm considering adding wine or champagne yeast near the end of my ale fermentation with a little sugar (its a big beer). I have researched but still have a few questions for anyone who might know...

1. Does champagne yeast add a more champagne-y carbonization in bottle conditioning?

2. Do you gain anything from wine yeast? I read it can make a beer taste cider-y or some wine flavors. I am interested in the wine flavors.

Thanks

TRY IT! At least think about it a lil more first though. I don't want anyone to regret tweaking a batch... but IT IS that creativity that got us here eh? I would love to know how it goes as I've been thinking about wine-like flavors in other big beers. Imagine the faces of tasters. BTW I love running crazy recipes through the software after too many HB's!

sflabrew said:

I'm considering adding wine or champagne yeast near the end of my ale fermentation with a little sugar (its a big beer). I have researched but still have a few questions for anyone who might know...

1. Does champagne yeast add a more champagne-y carbonization in bottle conditioning?

2. Do you gain anything from wine yeast? I read it can make a beer taste cider-y or some wine flavors. I am interested in the wine flavors.

Thanks

Click to expand...

1. No.
2. No.

I was just thinking this same thing a few weeks back. I had a batch of EdWort's Apfelwein that I wanted to add some carbonation to, so I threw in a pack of champagne yeast with 3/4cup priming sugar when bottling. 4 weeks later, the apfelwein is slightly carbonated (but still less-so than the standard craft-brewery all-round ale); flavor profile hasn't changed at all.
Don't know if this helps, but just thought I'd mention it since it's the first time I've tried this.