So I'm on my way to the neighbors house to pick somewhere between 50 & 100 lbs of ripe red plums (don't know the variety yet). Wanting to put it all up in wine:rockin:. The only yeast I have on hand is 1-packet of nottingham dry ale yeast, 1-packet of red dry montrachet, aaannnnddddd the yeast cakes at the bottom of an apfelwein and a blackberry apfelwein, both of which are ready for secondary. I've played with yeast cakes in beer, but never in wine, so here is my quandry.
Can I use one or both of these yeast cakes for my plum wine?
Should I? Why or why not? These are from the regular Edwort's recipe, so they are montrachet dry yeast. Would I be better off pitching the fresh yeast? Or should I just bite the bullet and order some stinkin yeast (of a more plum-wine suitable variety) and wait for the junk to show up (don't like this option as I am very impatient)?
I plan on breaking the fruit into several different batches with varying amounts of sugar.
So, let me know what you think. Thanks!
Can I use one or both of these yeast cakes for my plum wine?
Should I? Why or why not? These are from the regular Edwort's recipe, so they are montrachet dry yeast. Would I be better off pitching the fresh yeast? Or should I just bite the bullet and order some stinkin yeast (of a more plum-wine suitable variety) and wait for the junk to show up (don't like this option as I am very impatient)?
I plan on breaking the fruit into several different batches with varying amounts of sugar.
So, let me know what you think. Thanks!