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Beer yeast in wine?
Question:
What is the effect of using liquid beer yeast (wyeast 1065) to ferment wine? <snip Will there be any noticeable traits in this delicate peach wine?
Depends on the yeast. Some ale yeasts are said to ferment very cleanly, while others have a decided "beer" taste. The only time I’ve used an ale yeast was in a batch of lemon mead. The result was interesting. I used Munton & Fison ale yeast, and the batch came out tasting like a lemon-honey ale crossed with a low-alcohol white wine. Not bad. Some people loved it, some hated it. It also aged much quicker than normal. Yours should be interesting. Sheryl Nance-Durst
Response:
What is the effect of using liquid beer yeast (wyeast 1065) to ferment wine? Will there be any noticeable traits in this delicate peach wine?
One problem you may have is that the ale yeast may not be able to ferment to as high an alcohol content as the wine yeast. Many just won’t work above 6% or so. I guess in theory you should end up with a weaker wine which will be sweet because of the unfermented sugars.
Response:
- Hide quoted text — Show quoted text – What is the effect of using liquid beer yeast (wyeast 1065) to ferment wine? Circumstances caused me to have a new peach wine sitting with no ferment showing (using dry wine yeast) for three days at a 70 dg. temp. At the same time, I was preparing to make an ALE beer, so I smacked a pack of liquid yeast a couple of days earlier. Alas, I decided that I didn’t have time to make the brew as planned… So as not to waste the liquid yeast which had indeed swelled to bursting size, I pitched it onto the sitting peach wine. Within 24 hours the wine proceeded to bubble. (I believe I may have pitched the dry yeast at too high a temp. 85deg.F) Will there be any noticeable traits in this delicate peach wine?
I dont know but there are plenty of winemakers who will tell you that yeast has a profound effect on the taste and alcoholic content of the finished wine. Let us know what your experience is when you finish the job. TS
Response:
One problem you may have is that the ale yeast may not be able to ferment to as high an alcohol content as the wine yeast. Many just won’t work above 6% or so. I guess in theory you should end up with a weaker wine which will be sweet because of the unfermented sugars.
I agree, except I would say that most beer yeasts (ale & lager)are effective up to at least 10%. I’ve done heavy 10% beers with a wide variety of beer yeasts with no problem. But somewhere between 10 and 12 percent, fermentation starts slowing way down. Dave — Relax, have a homebrew, use a Bozo filter. http://www.cnw.com/~ibis/brew 01001001010000100100100101010011
Response:
What is the effect of using liquid beer yeast (wyeast 1065) to ferment wine? Circumstances caused me to have a new peach wine sitting with no ferment showing (using dry wine yeast) for three days at a 70 dg. temp. At the same time, I was preparing to make an ALE beer, so I smacked a pack of liquid yeast a couple of days earlier. Alas, I decided that I didn’t have time to make the brew as planned… So as not to waste the liquid yeast which had indeed swelled to bursting size, I pitched it onto the sitting peach wine. Within 24 hours the wine proceeded to bubble. (I believe I may have pitched the dry yeast at too high a temp. 85deg.F) Will there be any noticeable traits in this delicate peach wine? — You cannot tie a dog with a chain of sausages. China