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    • nuttyrockeress
    • By nuttyrockeress 8th May 06, 3:23 PM
    • 1,251 Posts
    • 3,802 Thanks
    • #2
    • 8th May 06, 3:23 PM
    • #2
    • 8th May 06, 3:23 PM
    HAd a search here


    See above. Adding yeast nutrient helps the yeast to work faster and more efficiently, just like food to a human. Specialised wine yeast is available, but ordinary granulated yeast works just as well, at least well enough for a beginner's needs.

    We always use the yeast nutrient from Wilko's
    It's nice to be nutty but's more important to be nice
  • maering
    • #3
    • 11th May 06, 1:01 AM
    • #3
    • 11th May 06, 1:01 AM
    Sorry if this is a daft question!

    Could I use the yeast that I use in my breadmaker (dried) to make wine with?

    by Sujamjen
    Rather depends on the result you want. There are lots of different sorts. I use a small ale yeast into my bread & vice cersa, as I'm reproducing a medieval technique. But I tend to choose my yeast to brew depending on the fruit being used, the result I want eg taste and alocohol content. Many yeats are specific to a region, that is part of the reason for different types of wine & their tastes.

    If you are making a hedgerow wine eg not from grapes or grape concenterate, I'd recommend a yeast that can stand the lower nutrient level or boost the nutrients

    Hope that helps
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