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Question: Is there any diffrence in what type of yeast used to make wine?

(Posted by: Static on 2010-03-09 14:43:08)

I was thinking about using bread making yeast rather then stuff you get from a wine place. I've used bread yeast before but don't know if there is a real difference. I've also used turbo yeast and know that it has a higher alcohol tolerance and possibly more by products like methanol. I don't plan on using turbo yeast. What do you think? Thanks

Posted by: TorxBit on 2010-03-09, 14:56:52

There is a different in strain that you use. Botanically (although yeast is not a plant) speaking it is the same exact yeast you make bread with as well. But the yeasts have been selected for their different properties. Today we have a full range of specialized yeasts to brew with. Yes you can use ale yeast to make lager, and lager yeast to make ale. And I have made wine with ale yeast. The difference is subtle to most. But it is blatantly obvious to me. Pretty much if you want to make wine go get a package of wine yeast. It is not that expensive to start with. As for it producing methanol no yeast can do that, none. If you let some of them die you can get fusil alcohols (meaning they taste bad) but not a single one is methanol. Not even if you distill it will you get methanol (well not unless you added wood to it). All turbo yeast is made of is highly resistant yeast so they do not die from the high alcohol contents. Like any organism yeast can only live in a certain amount of their waste. Turbo yeast was cultured according to its ability to withstand its own waste.

Posted by: oikos on 2010-03-10, 07:05:28

If you want your wine to taste like a slice of bread smeared with grape jelly, go right ahead. If you would like it to taste like wine and have more than a token anount of alcohol, use one of the wine yeasts. Montrachet is fairly easy to come by and generally gives good results. If you want the maximum amount of alcohol, use a champagne yeast.