I saw a remark on the net that said active dry yeast leads to more alcohol content, but has a yeasty taste, while brewers yeast doesn't have the content, but doesn't have the aftertaste either. Any truth to those comments?
Tim
If you're talking about the 'dry active yeast' being bread yeast, yes it has a yeasty taste. Most wine yeasts have little yeast taste. Gene
Thank you for the answer. Just out of curiosity, what is the upper limit to the content in fermented wines? I have seen some ports that were fairly high in %, or are those special blended?
Tim
Port is a fortified wine; the high ABV comes from the addition of a distilled spirit.
But the theoretical limit for a non-fortified wine is actually higher than the typical 20% of port, since there are yeasts that can reach
25%. Beers have been produced at this level, but they can use adjuncts such as plain sugar to boost the SG--not something that's viewed favourably in the wine world.DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.