highgravitybacon
Well-Known Member
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- Sep 28, 2012
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You look at wine yeast. There's not many varieties, it's ultra cheap for the most part. I don't get it. Lalvin and Red Star are less than 1USD for a 5g packet.
They have a wider temperature range recommended (usually 50F-86F) and a high alcohol tolerance.
Beer yeast seems like a such a high maintenance puss in this respect.
If you look at Wyeast's offering, the price per Activator pack is the same as beer, around $6-$7, but you get half the number of cells.
So my question:
1. Why is wine yeast so cheap?
2. Why do you get half the number of cells? (5 g vs 11.5g for dry)?
3. Does wine not depend on the yeast as much for the product character or what?
They have a wider temperature range recommended (usually 50F-86F) and a high alcohol tolerance.
Beer yeast seems like a such a high maintenance puss in this respect.
If you look at Wyeast's offering, the price per Activator pack is the same as beer, around $6-$7, but you get half the number of cells.
So my question:
1. Why is wine yeast so cheap?
2. Why do you get half the number of cells? (5 g vs 11.5g for dry)?
3. Does wine not depend on the yeast as much for the product character or what?