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Re: Champange Yeast-not
I checked some of my old wine making books, and found there's a couple
of other yeast's that, "supposedly", are more alcohol tolerant than
Champagne (Port, Sherry, Tokay, and Tarragona 16-18%). I have some
Sherry yeast that I'm messing around with now. Initial run looks
promising, almost 6 weeks. Will post again, when I have something more
Green Cove Springs, Fl.
Tom Barr wrote:
> I have to agree with Augie's statement on this stuff. I've played with
> it in varying combinations. Result: no difference except it's more $
> than baker's yeast. I had hope but it didn't deliver................
> Tom Barr AGA