Yeast for Wheat and Barley Wines

I don't think either of Jack's recipes are going to give you anything close to a commercial Barely wine if that's what you're looking for.

Barley wine usually refers to a very strong english or american style beer with significant unfermentables, high hop profile and usually low carbonation.

As to your original question, I think Champagne yeast would be fine. Any clean fermenting yeast would work ok.

Andy

Andy is right, these are for actuall wines, not the strong beer.

Now, Champagne yeast will work fine. You could make it with one of the highly attenuative beer yeasts as well, like Nottingham.

IN the end they taste a lot like whiskey...but weaker. Like a whiskey cut with water, but not watered down.

Thanks you guys. I did realize these were for actual wines, not for a "barleywine". Or, did now, a fwe weeks ago before I read more I didn't realize that. I actually brew too, or have done one batch of beer so far, and will do more later, but with these batches I'm looking to expand my selection of wines, not beers. I'll stick with the champagne then, simple, has always worked well for me with a wide variety of recipes, plus it's one that my LHBS almost always has in stock, which makes it easier.

Joel