stickyfinger
Well-Known Member
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.