John :- "BAKER'S YEAST" Although having a reasonable alcohol tolerance of about 12% , it has the property of giving off large volumes of carbon dioxide( which, after all, is what the baker wants!).If used as a wine yeast, there will tend to be a rapid ferment which clears slowly and leaves loose, easily disturbed lees.For beginners, the quick ferment is a useful encouragement to further ventures, as it does prove that fermentation occurs even if a superior wine is not produced. "BREWERS YEAST" Is taken to be the yeast used by English brewers. It is a top fermenting yeast and forms a thick 'PANCAKE' on top of the fermenting liquor. It gives a rapid ferment and has a lower alcohol tolerance than wine yeasts. If used for a wine, it will confer a beery taste to the wine. Although a bottom fermenting yeast, lager yeast is another species of brewer's yeast.
Im going to be brewing 5 gallons of apple juice with 6lbs of brown sugar so that should be about 6 gallons with added water for sugar boiling. How much bakers yeast will this need to ferment???
I've never used bakers yeast before but my wife has a big tub of it so why go spend money on a specific brewing yeast.
Any ideas?
TIA John