baking yeast will work, but not as well as brewing/wine yeast. wine yeasts are meant to do their job and sink to the bottom, so then you can siphon the liquid away from the dead yeast. this way, it doesn't cloud the visibility and taste of the wine. the baking yeast will do its job but stay floating around in the wind, and even siphoning over and over again will still leave some of it in your wine. so your wine will taste a bit yeasty and bready, and will have little bits of yeast floating around in your cup.
also, wine yeast can usually tolerate up to about 18% alcohol, and baking yeast only up to about 14% max. so, youll get a stronger wine with real yeast.
the bottom line is if you just want to get wasted and dont care too much about the wine, just use the baking yeast. if you care about the taste, go to a brewing shop and get some wine yeast.
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