wine yeast in wort/beer

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stickyfinger

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Hey, I am making a wine kit with D47 and really like the character I'm getting in the nose from the fermentation. I was thinking about trying a couple packs of D47 in a pils malt wort to see what happens. I would add glucoamylase to the carboy at pitching to break down all of the dextrins and follow the Go-Ferm/Fermaid K nutritional protocol. Has anyone tried this? What was the beer like? I'd be going for a wine-like beer that is much lower alcohol but has the same yeast characteristics.
 
I don't think you'll need to add Fermaid K to an all malt wort. It's used in Wine fermentations because wine must is pretty devoid of nutrients.
 
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