You should do a taste comparison video. The other channels that did that test concluded that the wine made with wine yeast tastes a lot better than the one made with bread yeast.
made an Elderberry wine just recently Brewed out to 14.5%abv using bread yeast,Tandaco, Made in Australia My og was 1.130 finished at 1.020. Ferment stopped leaving a semi sweet wine. started 30/10/23 finished on 4/11/23
Thanks for the test, and this kind of lines up with what I've seen elsewhere. This is useful to see - I am new to this game and have been brewing for about 6 months and currently have about 14 gallons of various things brewing right now. I'm using bread yeast for everything right now just to get a feel for it, and next year I'll pick a wine yeast to try and see how it feels compared to everything made with bread yeast this year.
I just subscribed, but have been watching your videos for some time. I enjoy your presentations, easy to follow and understand what you are doing and why. I have honeybees so I started making mead and I really have fun doing it. Thanks for sharing and the great community! Have a great day! Peace
A super excellent presentation for sure. As concluded ( very cautiously) there is hardly any difference in performance between the yeasts. Regrettably my experience has been quite the opposite. Countless experiments with different brands of baker’s yeast has forced the conclusion that the baker’s yeast available in my location is of no use in wine making. Thank you for this most valuable and desperately needed presentation.
Remember this channel is geared for people who want to try their hand at making wine as simply as possible. I use wine yeast a lot on this channel, but I tend to suggest that bread yeast will also work. You lose the ability to fine tune your fermentation with different strains of wine yeast, but if bread yeast is all you got, go for it...
@@DIYFermentation Thank you for your reply. Bread or baker’s yeast is the only type easily available and affordable and as this does not work at all not one bit, absolutely nothing , it means the end of my attempts at wine making at home.
I make wine wirh bread yeast all the time. Granted, not as strong but after ageing for 6+ months, it mellows out. In 2013, i made wine with blackberries and grapes, and wine yeast. Great wine in y opinion. Aged it about 8 months with apple wood chucks, it waz great
up until now i used bread yeast for my meads, but i finally thought i'd give wine yeast a go - specifically, Lalvin K1-V1116 comparing it to bread yeast, it is not very palatable, for a young mead (drunk within 1 - 2 months of fermentation) it seems this is going to need a minimum of 6 to 9 months before it even starts tasting good think i'll go back to bread yeast going forward
Y'all should do a bread yeast comparison, betwixt red star and Fleischmann! THAT would be a great adventure 😀 I've actually heard the opposite opinion of red start versus Fleischmann bread yeast. I've heard red star gets higher abv than Fleischmann. And that red star is more consistent.
This is a very explanatory video. Thank you. I have something to ask. You wrote in the comments that you used half a teaspoon of yeast. Is this measurement half a teaspoon per liter? Or do you use 1/2 teaspoon for 5 liters?
In my experience the only difference is the sediment in bakers yeast is looser (doesn’t cake in the bottom very nicely )and finer and so if you aren’t careful when siphoning your can cloud up your wine very fast … as for alcohol I get 11-13% with bakers yeast .
The bread yeast does form a cake at the bottom if you give more time, say 40-45 days of starting the batch. So i can conclude that bread yeast is slower and not that suitable to make wine. Secondly the aroma and taste is not as good as wine yeast. You can use wild yeast and end up with 15-16% ABV wine. The taste and aroma would be better than bread yeast. But using specific grade of wine yeast would give you consistent results each time.
@@Dave_en aroma wise it depends on what you are brewing , for a lot of meads bread yeast is actually great, I’ve gotten 15% from bread yeast but as you said it’s not consistent but usually at least 10%
@@Dave_en aroma wise it depends on what you are brewing , for a lot of meads bread yeast is actually great, I’ve gotten 15% from bread yeast but as you said it’s not consistent but usually at least 10%
It might be noted that the instructions on the back of the Red Star yeast packet says to mix the yeast with warm water for 20 minutes. Doesn't the yeast start working faster if you do this?
In the more than 100+ videos that I done simply by sprinkling the yeast across the top, I have not had any issues with starting fermentation. It is simply personal preference. Also, please refrain from copying and paste the same question across multiple videos and thank you for watching.
Hi sir gud afternoon. I'm doing homemade wines business in a small quantity. I've been watching all your videos regarding making wines. Thanks for uploading. I do have a doubt. I do wines of 200 litres batch at a time. Sometimes the bubbling stops within a month and sometimes it takes around two months plus. What should be done. Please advice.
Fermentation depends on lots of factors - consumable sugars, available oxygen in the must, nutrients but mostly temperature. Warmer temps will cause yeast to ferment faster (but can also put off some undesirable odors/tastes). I have a Riesling that is in its' 3rd month of fermentation as I intentionally fermented at 50F. Another wine I made at the same time was a red fermented at 70F and it was done in 2 weeks. Each fermentation is different. Let the wine decide when it is done and try to ignore the calendar.
The point is if all you got is bread yeast, can you still make wine. Never mind all of the characteristics of the various strains of wine yeast. If that's all you got, then use what you got knowing that you're still making wine.
I have been thinking of experimenting with wine making. From my research, I was under the impression you had to use glass and was trying to locate a gallon jar. Thanks to this video, I see that you can just use the bottle it came in. I have a quick question. What size stopper fits in a juice bottle? If that would vary based on manufacture, then how do I determine what size stopper my bottle needs? Thanks in advance.
These are what I use with both 2 qt. and 1 gallon bottles. They may be exceptions, but so far so good. As an Amazon Associate Affiliate I earn from qualifying purchases. amzn.to/3wymRHT
I suppose glass would be classier, but it should be sterilized first. The original plastic jug is already sterile and is a free fermentation jug. You don't even need an airlock. Just put the cap on loosely enough so that the pressure escapes. If you can hear a very faint "ssssss" coming from it as it bubbles, or the cap is slightly jiggling, you are doing it correctly.
Thank you for the donation, it allowed me to go ahead and pay off my camera lens (not fully, but in part). I gave you a shoutout in the next video. No, no livestreams. I decided that having less than 20 concurrent viewers, and nobody contributing superchats, considering all the work behind the livestreams was just not cost effective.
@@DIYFermentation Ok, was up waiting for the usual monthly fun last night but completely understand where you are coming from. Wish you the very best 😊🍀🍀🍀
Hi luv your wine recipes. Could you please tell me how much of wine yeast should I use for 5 kgs of grapes and how should I add it during the making process.
The yeast population doubles in less than two hours. So if you use eight times as much yeast, you save less than six hours. Temperature and nutrients are way more important.
You should do a taste comparison video. The other channels that did that test concluded that the wine made with wine yeast tastes a lot better than the one made with bread yeast.
Thank you for your comment.
Would be good to do taste test
this vid should have millions of view lol. answered hundreds of questions I had in a straight-forward presentation. much appreciated
This is EXACTLY what I was looking for! Idk why this answer is so hard to find lol THANK YOU
Great info dude. You are the best wine channel on CZcams
Thank you for watching.
made an Elderberry wine just recently Brewed out to 14.5%abv using bread yeast,Tandaco, Made in Australia My og was 1.130 finished at 1.020. Ferment stopped leaving a semi sweet wine. started 30/10/23 finished on 4/11/23
Hello. How was the elderberry wine? Did you like the taste?
I want to do it too. If you have any suggestions, I'd appreciate it.
Apple wine is my favorite. I make it all the time. Awesome channel.
Thanks for the test, and this kind of lines up with what I've seen elsewhere. This is useful to see - I am new to this game and have been brewing for about 6 months and currently have about 14 gallons of various things brewing right now. I'm using bread yeast for everything right now just to get a feel for it, and next year I'll pick a wine yeast to try and see how it feels compared to everything made with bread yeast this year.
Glad I could help.
Wine yeast is better; no argument.
Very nicely explained n compared. Thanks a lots
thanks for the experiment. although, no taste test between the two? seems like a logical part of a comparison.
I just subscribed, but have been watching your videos for some time. I enjoy your presentations, easy to follow and understand what you are doing and why. I have honeybees so I started making mead and I really have fun doing it. Thanks for sharing and the great community! Have a great day! Peace
Than you for watching.
YOUR VIDEO IS VERY GOOD!! BEGIN TO UNDERSTAND AN INTERESTING MULTIPLICATION OF YEASTS. THANK YOU SO MUCH AND A HUG FROM BRAZIL!! BRAVO!!
Thanks and welcome
A super excellent presentation for sure. As concluded ( very cautiously) there is hardly any difference in performance between the yeasts. Regrettably my experience has been quite the opposite. Countless experiments with different brands of baker’s yeast has forced the conclusion that the baker’s yeast available in my location is of no use in wine making. Thank you for this most valuable and desperately needed presentation.
Remember this channel is geared for people who want to try their hand at making wine as simply as possible. I use wine yeast a lot on this channel, but I tend to suggest that bread yeast will also work. You lose the ability to fine tune your fermentation with different strains of wine yeast, but if bread yeast is all you got, go for it...
@@DIYFermentation Thank you for your reply. Bread or baker’s yeast is the only type easily available and affordable and as this does not work at all not one bit, absolutely nothing , it means the end of my attempts at wine making at home.
Interesting, but think God your back! I was running out of videos to watch!😅
Thank you for watching.
what a great channel, learning so much!
Thank you for watching.
I make wine wirh bread yeast all the time. Granted, not as strong but after ageing for 6+ months, it mellows out. In 2013, i made wine with blackberries and grapes, and wine yeast. Great wine in y opinion. Aged it about 8 months with apple wood chucks, it waz great
Which one tastes better? Does wine produced with bread yeast taste bad?
Congrats on reaching 10K 🥳🥳🥳🥳🎉🎉🎉🎉🎉🎉🎉👏🏾👏🏾👏🏾👏🏾👏🏾🥂🍷🍾🍾
Thank you!!
Great video. Much needed, in my case annyway. Thanks from Sweden
Glad it helped
a taste test is needed
You never imply whether or not you use the entire packet of yeast. Matter of fact you don't even show adding the yeast it all
up until now i used bread yeast for my meads, but i finally thought i'd give wine yeast a go - specifically, Lalvin K1-V1116
comparing it to bread yeast, it is not very palatable, for a young mead (drunk within 1 - 2 months of fermentation)
it seems this is going to need a minimum of 6 to 9 months before it even starts tasting good
think i'll go back to bread yeast going forward
Thank you for your comment.
Y'all should do a bread yeast comparison, betwixt red star and Fleischmann! THAT would be a great adventure 😀
I've actually heard the opposite opinion of red start versus Fleischmann bread yeast. I've heard red star gets higher abv than Fleischmann. And that red star is more consistent.
This is a very explanatory video. Thank you. I have something to ask. You wrote in the comments that you used half a teaspoon of yeast. Is this measurement half a teaspoon per liter? Or do you use 1/2 teaspoon for 5 liters?
1/2 teaspoon for the entire batch.
Which one tastes better? Does wine produced with bread yeast taste bad?
In my experience the only difference is the sediment in bakers yeast is looser (doesn’t cake in the bottom very nicely )and finer and so if you aren’t careful when siphoning your can cloud up your wine very fast … as for alcohol I get 11-13% with bakers yeast .
Thank you four comment.
The bread yeast does form a cake at the bottom if you give more time, say 40-45 days of starting the batch. So i can conclude that bread yeast is slower and not that suitable to make wine. Secondly the aroma and taste is not as good as wine yeast. You can use wild yeast and end up with 15-16% ABV wine. The taste and aroma would be better than bread yeast. But using specific grade of wine yeast would give you consistent results each time.
@@Dave_en aroma wise it depends on what you are brewing , for a lot of meads bread yeast is actually great, I’ve gotten 15% from bread yeast but as you said it’s not consistent but usually at least 10%
@@Dave_en aroma wise it depends on what you are brewing , for a lot of meads bread yeast is actually great, I’ve gotten 15% from bread yeast but as you said it’s not consistent but usually at least 10%
Home how much yeast you bought? I did not see you but I yeast the recipe.?
Perfect..... Straight answer.... ❤️
Thank you for watching.
Was waiting for the taste test. 😆 I've done bread yeast before. Seems to take longer to eat up the sugar
Thank you for watching.
It also makes the wine taste like socks unless you decant it and let it settle. Even then, it still tastes a bit like socks.
Can I do it with a grape not apple juice?
Blind taste test would be great!
From where can I get wine yiste packs?
Was the taste much different??
I don't recall. Perhaps an idea for another video.
Nice presentation thank you
Did you measure exactly the apple juice you took out or did you eye ball it ...
Great videos thanks for the knowledge I know alot more now liked and subbed
Thank you for watching and subbing.
Can we use yeast of any kind. I mean bread or wine
So i watched this twice and i never seen you add the yeast, so when do you add this and do you add the whole package or how much??
Back then I used 1/4 teaspoon. These days I use 1/2 teaspoon for everything.
Thx a lot
Wondering the difference without an airlock.
I missed the part where he put in the yeast
Thanks, man.
Thank you for watching.
How many teaspoons of bread yeast is needed?
These days I now use 1/2 teaspoon.
It might be noted that the instructions on the back of the Red Star yeast packet says to mix the yeast with warm water for 20 minutes. Doesn't the yeast start working faster if you do this?
In the more than 100+ videos that I done simply by sprinkling the yeast across the top, I have not had any issues with starting fermentation. It is simply personal preference. Also, please refrain from copying and paste the same question across multiple videos and thank you for watching.
Cool stuff!
Thank you for watching.
This channel does not offer individual winemaking advice.
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As an affiliate I earn from qualifying purchases.
My current winemaking setup:
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.
Hi sir gud afternoon. I'm doing homemade wines business in a small quantity. I've been watching all your videos regarding making wines. Thanks for uploading. I do have a doubt. I do wines of 200 litres batch at a time. Sometimes the bubbling stops within a month and sometimes it takes around two months plus. What should be done. Please advice.
Sorry, but your question is beyond the scope of this channel. This channel does not offer personalized advice.
Fermentation depends on lots of factors - consumable sugars, available oxygen in the must, nutrients but mostly temperature. Warmer temps will cause yeast to ferment faster (but can also put off some undesirable odors/tastes). I have a Riesling that is in its' 3rd month of fermentation as I intentionally fermented at 50F. Another wine I made at the same time was a red fermented at 70F and it was done in 2 weeks. Each fermentation is different. Let the wine decide when it is done and try to ignore the calendar.
Thanks for the advice sir. I live in the southern part of india in the queen of hills. The nilgiris where the climate is cooler most of the time.
So what exactly was the point? What is there to be learned? Less alcohol with bread yeast? Is that the only difference?
The point is if all you got is bread yeast, can you still make wine. Never mind all of the characteristics of the various strains of wine yeast. If that's all you got, then use what you got knowing that you're still making wine.
Thanks you sir
Thank you for watching.
where do you ferment the juice, at what temp ?
Room temp. This channel assumes not everyone will have the perfect fermentation enviroment.
I have been thinking of experimenting with wine making. From my research, I was under the impression you had to use glass and was trying to locate a gallon jar. Thanks to this video, I see that you can just use the bottle it came in. I have a quick question. What size stopper fits in a juice bottle? If that would vary based on manufacture, then how do I determine what size stopper my bottle needs? Thanks in advance.
These are what I use with both 2 qt. and 1 gallon bottles. They may be exceptions, but so far so good.
As an Amazon Associate Affiliate I earn from qualifying purchases.
amzn.to/3wymRHT
Use the cap and poke holes , wrap some plastic rap around with some broccoli elastics
Or, simply keep the cap loose. That is what I do. Works fine.
I suppose glass would be classier, but it should be sterilized first. The original plastic jug is already sterile and is a free fermentation jug. You don't even need an airlock. Just put the cap on loosely enough so that the pressure escapes. If you can hear a very faint "ssssss" coming from it as it bubbles, or the cap is slightly jiggling, you are doing it correctly.
@LoganStargazer All these topics have been covered in previous videos on this channel.
10.5 abv is not bad at all. Freeze distill that sucker and it will knock you out
What about the taste?
Might it not be an advantage to stop the yeast before all the sugar is used ...
So its less dry
The timing of sweetness lelels either through bydrometer readings or periodic tastings is not a technique(s) that are used on this channel.
Hi @DIYFermentation no livestream this month?
Thank you for the donation, it allowed me to go ahead and pay off my camera lens (not fully, but in part). I gave you a shoutout in the next video. No, no livestreams. I decided that having less than 20 concurrent viewers, and nobody contributing superchats, considering all the work behind the livestreams was just not cost effective.
@@DIYFermentation Ok, was up waiting for the usual monthly fun last night but completely understand where you are coming from. Wish you the very best 😊🍀🍀🍀
Will there be a side by side taste testing after ageing?
Nope, I'm done with this one.
Hi luv your wine recipes. Could you please tell me how much of wine yeast should I use for 5 kgs of grapes and how should I add it during the making process.
Sorry Brenda, but conversions beyond the basic 1 gallon recipes are outside the scope of the channel for non-members.
Thank you . God bless.
Sir could you please share your black grape wine making.
It might be easier if you would look through the list of my available videos: czcams.com/users/DIYFermentationvideos
Where would I go about getting airlocks? Didnt know it was that easy to make wine
There are Amazon links in both the comment section, and description section. I am an Amazon affiliate.
@@DIYFermentation thanks! Love the videos no bs straight to the point you got my sub
But he cant tell you how much yeast he added for some reason kinda odd
If we have no tools how to know it's ready
If taste does not matter, anytime after 2-3 weeks is entirely up to you. 6 months would be better.
what liquid is in the bubbler please
These days i used a diluted StarSan solution and water. In offers greater protection against fruit files. In the past I just used water.
How much yeast of each type was put in?
Sorry, but I do not recall. This channel does not generally deal with precise measurements.
@@DIYFermentation ok thanks. Enjoy the channel. Hello all the way from Bali
I generally use 1/8 teaspoon.
8.7 what? Sounds like my kinda flub.
Can anyone drink this after the experiment?
Sure, they both still considered wine. Just using different types of yeast.
@@DIYFermentation Thats cool! I'll try this experiment then.
Those are pretty close to laboratory conditions.
All that was missing was the white lab coat.
😮
Very interesting, but for noobs out there you could have shared the yeast quantity used.
Next time use some extra yeast so that it doesn't take as long to ferment out
Thank you for your comment.
The yeast population doubles in less than two hours. So if you use eight times as much yeast, you save less than six hours. Temperature and nutrients are way more important.
From where can I get wine yiste packs?
Amazon