HERB - stevia

[Magdalena]

Niki Armanasco wrote:

> Magdalena,
>
> I have successfully produced a couple of very sweet, very low alcohol meads using bread yeast.  I have a number of friends in the SCA who love the taste of mead but dont like much alcohol.
>

    I have a friend who uses only bread yeast.  He teaches a cool class on how to brew using ingredients and tools found in the ordinary grocery store and ordinary kitchen.  He makes good stuff, but it takes a lot of extra time.  I'm impatient, and I
like to have my wine ready to drink after 12 to 15 months.  ;>  Also, every yeast has its own characteristic flavor profile, and not everyone cares for bread yeast.  Half the fun for me is giving my wine away.  (The other half is making it. :)  I have
a couple of batches burbling away made with bread yeast, but especially for wines I prefer to stick with wine yeasts.

    BTW, champagne yeast is evil and never dies and eats sugar until the world ends.  (thinking dark thoughts about that 23% alcohol peach wine)

-Magdalena




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