Question about use of washed yeast.
When pitching your dry yeast pack into must, it will multiply by using up vitamins, minerals and proteins. But if you use washed yeast you must likely pitch in much more yeast than with a yeast pack. I assume in this case it would not multiply as much. If so, more proteins, etc. will be left behind.
Would this not affect the taste of final product and with more protein a higher risk of protein haze?
Thanks.....
When pitching your dry yeast pack into must, it will multiply by using up vitamins, minerals and proteins. But if you use washed yeast you must likely pitch in much more yeast than with a yeast pack. I assume in this case it would not multiply as much. If so, more proteins, etc. will be left behind.
Would this not affect the taste of final product and with more protein a higher risk of protein haze?
Thanks.....
