Originally Posted by highgravitybacon
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?
1. Not sure wine dry yeast is any cheaper than beer dry yeast.
2. For wine you use 1g of yeast per gallon of must, so 5g for the average 5 gallon pail/carboy
3. Wine does depend on the yeast for character. There are a LOT of different wine yeasts and they make a huge difference in the overall end product. Many wine makers split batches using different yeast strains then blend before bottling to get the flavors they want.