hi
I'm new to this whole wine making thing and am hoping for a bit of advice. I have a book of wine recipes some of which suggest using a Burgundy or Sherry yeast, for example, rather than a general purpose wine yeast. However, the chap in the local home brew shop says that there is no difference between general purpose yeast and 'typed' yeasts. Is that true? I'm about to start some melomel, but the recipe suggests sherry yeast. Any advice gratefully received! thanks loads.
Annette
Not sure what a "general purpose" yeast is.
There are some substantial differences between various yeast types. Some are more alcohol resistant than others, and will ferment to higher alcohol levels (e.g. "champagne" yeasts). Some will not ferment to dryness (e.g. "cote de blanc"). Some are more sulfite resistant than others (and can be used where higher sulfite levels are required --- or acquired via "oops"). Some produce (much) more foam than others (e.g. Montrachet). Different yeasts have noticeably different flavours, and bring out different characteristics in the wine. And there are many additional differences.
On the other hand, all those differences may be insignificant for a particular application. For example, you could substitute Pasteur Red or Premier Cuvee for Montrechet with a red wine, and (other than less foaming during fermentation) there won't be much difference. The wines will have slightly different flavours and highlights, but they would all be acceptable --- and you may prefer the results of one yeast, whereas someone else might prefer the results of another.
However, Sherry is very different from other wines, and Sherry yeast is VERY different from most wine yeasts. [If you are trying to make Sherry, a Sherry yeast is almost essential.]
The melomel recipe might work well with a different yeast (or it might not), but it will yield very different results.
Until you have some experience, and a feel for what works best FOR YOU, it is good advice to stick to the recipe as much as possible. But if you can't obtain some of the ingredients, don't be afraid to substitute. You will get a different wine than the author of the recipe, but it will probably be very bit as good.
Read about Yeasts here...
Later, A.J. Rawls Anchorage, Alaska, USA
Most people refer to EC-1118 or Pasteur Champagne as being "general purpose" due to their netural effet on the palate, or so it seems from my reading of it.
Hi Annette
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