Has anyone ever tried using champagne or wine yeast in beer? With higher alcohol tolerance, would it work better in high gravity fermentation? Would the flavor be horrible? Hope this isn't a dumb question. Bill
Here’s an article from BYO that discusses using wine yeast.
Thats what i was going to suggest pitch a blend or staggered
Yeah I read that article and think it’s not worth it to me. YMMV.
I keep wine or champagne yeast around for two reasons, the first is cider.. I love the cider... but if every I am doing a batch and the ABV is above 10%, I will throw the wine yeast in at about day 10 of the fermentation to give the little beer guys some help to finish up,
I never try yeast in beer or champagne, but I want to try a cocktail or tequila, wine, champagne, gin, and vodka I know it sounds so funny but I really want to try.
My advice is don't hold back. Try them all... just not in the same night. Regardless of which you prefer yeast was the cause of your experience .
I disagree i think @daisie678 should make a cocktail
I will make soon
I made a kit years ago that used "beer yeast" (I forget what it was) and champagne yeast. It was interesting. Cannot figure out if I liked it or not.