Shall I throw it away?

[thehempgirl]

There are no brew your own shops around here any more so I started my first batch using bread yeast. I have since been told that this will not be any good. It has been fermenting for over three weeks now and still going strong.

Has anyone done this and made a decent wine or should I cut my losses and throw it away?

[binley100]

I use bread yeast for ginger beer but haven't a clue as to whether its suitable for wine ....You would think yeast is yeast but there again when I tried starting my ginger beer off with wine yeast it took on a funny smell. Hopefully a wine making expert will be along soon...........

[Glutton4...]

You should be able to find most brewing goodies on the world's favourite auction site!

[Mr Bones]

Bread yeast is developed to produce greater quantities of CO2 and less alcohol than wine yeast. Now it's fermenting why not continue and see what the end result's like; with any luck you'll have created a winner

[Samurailord]

Bread yeasts can give 'off' flavours to your brew which is why wine yeast is preferred.

I would let it finish fermenting and give it a taste. After all, if you have got several months invested in it, it is only going to cost you time to let it finish.

What have you made your brew from, by the way?

Some larger Tescos and Wilkinsons stock home brewing stuff, you will be able to pick up a pack of appropriate yeast for next time for around a quid.

Andy

[Peppermint]

I read posts in the past on another forum by someone who regularly uses bread yeast when they run out of wine yeast and get acceptable results. We are lucky enough to have a shop here that stocks wine making equipment, but I've noticed Amazon has market place suppliers who sell wine yeast. There is postage to pay though (though cheaper than driving miles to a supplier).

[Two_Sheds]

Wine yeast supposedly copes with higher alcohol content than bread yeast can ~ but there are people who've made acceptable wines with bread yeast, so I wouldn't throw yours away until it's finished (it might be a good un)


All yeasts aren't the same (eg. candida albicans is a yeast, but you wouldn't want that in your homebrew )

[thehempgirl]

Thanks everyone, I will leave it and see what happens as it is still bubbling away merrily.

Thanks for the heads up Two Sheds but as I am sure I will not see this on the supermarket shelves, I will not be tempted to use it.

Samurailord, I have just used red grape juice and have been gradually adding sugar. I have now filled it up to the bottom of the neck, should I add anything else? Also when do I filter off the sediment, do I wait till the airlock stops bubbling?

[Two_Sheds]

when do I filter off the sediment?

When you see it: the lees (sediment) can spoil the taste of the wine if you leave it too long. I rack (what you mean by filtering, but filtering is different) mine every month, on the same day so that I remember

[ohbeary]

Filtering is one thing, siphoning/racking off sediment is another, wine yeast is easily available online,
http://www.homewinemaking.co.uk/forum/YaBB.pl
this is a site run by Harris, all your wine and beer making bits are available by post, no need for local shop although it is nice to drop in for a few bits and a chat.....