sflabrew
Member
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
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