Have I had a eureka moment?

[scarey55]

I use ordinary dried yeast sold for baking, largely because we don't have a wine supplies shop anywhere within 100 miles and the cost of p&p is prohibitive to this neck of the woods. While I am sure that specialised yeasts impart their own probably superior flavour, the taste is not harmed at all by the ordinary stuff. We had some friends over from France and they brought with them bottles of their local wine. They tasted my two-year-old damson and apple wine and promptly put their own away, so it must be okay.

That's good to know - thanks for that. I have never tried baking yeast but it is difficult to get wine yeast here so I may give it a go on my next batch (probably marrow and ginger) well, I've got to do something with all those overgrown courgettes

[bobleponge]

Genius!!

I have at least 20 Serpenta di Sicilia outside, not one less than 1.5m in length, couldnt think what I was going to do with them.
Ta dahhhhh!!!!!!!!