Agriculture Reference
In-Depth Information
maker, you might decide to use liquid yeasts. The liquid
yeasts require amplification, which I have covered in the
chapters on beer. But your initial use should be of powdered
dry yeast in individual foil packets. These are very
well-characterized and foolproof. Just open the packet and
sprinkle on top of the must—and it works. Don't be fooled by
the simplicity of use or the fact these yeasts are inexpensive.
Dry wine yeasts are a very high quality product and I have
used them successfully for years. If you skimp and use bread
or beer yeast to make your wine, don't complain if your wine
tastes like bread or is syrupy-sweet because the alcohol
tolerance was too low.
