SueMac
Well-Known Member
In a wine recipe book that I purchased, Mary's Recipes, various fruit recipes just state "wine yeast". While I've been told from my LHBS that 1122 "brings out the fruitiness", 1116 and 1118 tolerate high alcohol, and D47 brings out "mouth feel" (as examples), how do you differentiate between various yeasts? I've read Jack Keller's article and researched this. Champagne Yeast seems to ferment quickly, 1116 created MEGA rhino farts in my hard iced tea (would another yeast have been better or are MEGA rhino farts really "a good thing"?) Is there an online resource that provides more information or is there someone who can better define usage??
Another usage question:When to use which type of sugar? How they each ferment and how long to bulk age them. I'm referring to cane sugar vs corn sugar vs honey vs any other fermentable sugar.
As always, thanks for your knowledge and input!
Another usage question:When to use which type of sugar? How they each ferment and how long to bulk age them. I'm referring to cane sugar vs corn sugar vs honey vs any other fermentable sugar.
As always, thanks for your knowledge and input!