Just a little extra information, "Bread yeast has no more bread in it than wine yeast has wine, or ale yeast has ale.". It's still the same species for bread yeast, mead yeast, wine yeast, ale yeast, etc. (with few exceptions).
1 day ago | 6
So a few years ago, I did a test. Where I made a mead with the cheapest ingredients and another with the most expensive. One gallon cost me $22. And the other cost me $135. Both were made the same way and aged the same time. I let friends blind taste test… they all preferred the cheaper one and said the cheaper one was the expensive one. I bring this up because the cheaper one I used bread yeast. Love the channel, hope everyone reading this is doing well. Cheers from Texas!
1 day ago
| 8
Finnish traditional Sahti is a raw ale done with bread yeast. It turns out great!
19 hours ago
| 2
I use it all the time. The results are so good I haven't been bothered with going the more professional way. With fresh fruits and berries, I usually let it ferment naturally for a couple of days before adding the bread yeast. That way I can save the natural yeast. I have a "mother" of a mix of wild yeasts from grapes, plums, cherry plums, apples, black currants, mint, hops etc. The same mother I use for my sourdoughs :P
11 hours ago
| 0
I started fermenting watching you guys, and I just never bothered "upgrading" to a different yeast over the years cause I like the results so much.
18 hours ago
| 0
i used both for mead/cyser making for some years. instant dry yeast is a fantastic choice, it is hardy, consistent and i had great results. but for sure, wine yeast is a more "engineered" yeast to go over 11% abv and may have other qualities like preserving the fruity notes better, clear out faster, or lees giving a nice layer of texture when aged on lees etc.
8 hours ago
| 0
I've used it plenty of times when on a budget and it's done the job just fine. It's definitely alright to use if you don't have access to anything better.
19 hours ago
| 1
I actually ran a larp set in the Viking era where they used honey, water and bread yeast. They put in in a bottle with a balloon and if the balloon inflated they had solved the puzzle. We took some of it, aged it a year and I’d give it a solid 5-6 for Drinksbility. They sterilized their tools in boiling water.
5 hours ago | 0
I would consider dry bread yeast. I will not be using sourdough starter in a brew, though! Well, unless there is a recipe that calls for, flour in a brew for some reason and then I might.....
19 hours ago
| 1
I've just recently gotten interested in making mead at home, so I threw together some honey, water and bread yeast I had in the kitchen because I didn't want to wait to buy the right stuff. It's been two days and honestly I'm starting to question whether the yeast is dead... It's not bubbling much. But imma wait and see what happens. And then imma try with proper yeast (or at least get some that hasn't been sitting in my cupboard for 5 years, maybe more).
1 day ago
| 1
All I have is bread yeast, only 1 batch has ever gone bad or didn’t ferment well.
1 day ago
| 0
Made a few ciders using bread yeast, all fermented pretty fast. Imho, they needed some extra age after back sweetening and pasteurization, but that was due to preference, not due to choice of yeast.
1 day ago
| 1
I love making the simple red wine with Fleischmann's yeast. Its a hit with pretty much everyone who has tried it!
1 day ago
| 1
I have used bread yeast to make mead and I’ve use mead yeast lees to make bread.
1 day ago
| 0
Any port in a storm but to be honest I would less likely have bread yeast available than EC-1118... might end up being the other way around if I ever felt like baking bread lol
1 day ago
| 0
Not for me. I have a list of preferred yeast strains depending on what I am making, so I just keep them in the fridge until I am ready to brew. I have done several rounds of testing for my favorite recipes and have found the yeast strain I like the most for the brew (Cider, mead, ales, lagers, and country wines). Dry yeast last a long time if you keep them cool.
1 day ago (edited)
| 0
I have used it with apple cider, nothing else in it, and the results were good.
1 day ago
| 0
I have used bread yeast for saskatoon berry wine, rose hip wine and several meads. All very drinkable. It seems to work just fine if you don't need a high alcohol content. On a separate note, why don't breweries have their own trade mark sour dough cultures? I'd buy a Guinness born sour dough starter any day of the week.
1 day ago (edited)
| 0
City Steading Brews
Simple poll today:
Would you ever consider using bread yeast for making a brew?
1 day ago | [YT] | 69