- Aug 14, 2011
- Reaction score
I have some beers that have been in the primary/secondary for a while, and was planning on re-yeasting at bottling just to make sure they carb up sufficiently. I have some slurry in the fridge, but also have some new wine yeast packets that I'm not planning to use, so I thought it might be a good idea to use one of them. As I understand it, wine yeast can't ferment complex sugars, so they won't dry out the beer and produce bottle bombs. I know people have done this successfully with champagne yeast, but what about other wine yeasts? I think I have Cote des Blancs.