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After brewing beer for many years I learned a lot, not enough, about the importance of yeast. I'm making wine at the moment. Waiting on a kegging system till I return to beer brewing. Anyways, has anyone compiled a yeast guide? Something to help any of us choose the right yeast when we...

I have learned from elders who used cake yeast in their country wine. Thanks for the tip. Still learning. A local bee keeper, whom I bought the honey from, recommended champagne yeast for mead. I need a yeast guide.

I'm contemplating an apricot and plum wine with green tea. Not sure how it would work,so planning a 1 gallon attempt. Going to use 1.5l apricot extract,.5l plum extract,1/2 cup green tea,2lbs sugar,and k47 yeast,top of with water and ferment. Any suggestions?

let me share a bread recipe favorite of mine. 1 cup oats boiled in 2 cups water and let to sit 15 minutes add 1 pkg active dry yeast(or beer yeast)to 1/4 cup warm water and let sit 10 minutes add 1/3 cup honey,tablespoon butter, 2 teaspoons salt, and yeast to oats. mix well work in 5 1/2 cups...

I would say country wine. a little labor, but if it sucks, can be turned to vinegar. no waste. 3 lbs fruit,tsp yeast,1 lb golden raisins, 1 lemon, gallon water. stir for 7 days, remove pulp, sit 30 days and tada wine. let it age 6 months and you got settled wine. If it sucks, put in open crock...

canning jars will really not do, because of yeast. fine for distilled, but not wines. mead is honey wine. corked bottles are best, but screw lid wine bottles will do. the tapered neck is why. mason jars can be a bit messy if fermentation continued after bottling.

I want to start by saying that forums like this are what is good about technology. old school neighborliness with a techno twist. knowledge unshared is knowledge wasted.I started brewing beer in 1995, wine in 1997, and have gotten back into it a month ago after a 14 year hiatus. the excitement...

I have brewed beer and wine for years. I have learned the importance of yeast. I just started a batch of mead. 15 lbs honey, 5 gallons of water, and champagne yeast. fermentation ,one week in is fantastic. i went simple. Quality local honey, dissolved in boiling water, allowed to cool to 70...