14 Sep
2002
14 Sep
'02
10:02 a.m.
Thanks, Will.
On Thu, 2002-09-12 at 18:05, Will Holway wrote:
Champagne YEast generally ferments just about
anything. Wyeast also has a high alcohol yeast called
Eau de Vie, but some people have had problems with it
not fully attenuating...
Cheers
WH
--- John Reese <jwreese(a)usinternet.com> wrote:
--
John Reese
"...we cannot trust some people who are nonconformists. We will make
conformists out of them in a hurry." --Ray Kroc, co-founder of
McDonald's, cited in John Love, McDonalds: Behind the Arches, p. 144
"I cannot do everything, but I can do something... What I can do, I
should do, and what I should do by the grace of god, I will do."
--Minnesota Critical Mass, www.minnesotacriticalmass.org
Can anybody in the brewing collective recommend a
highly attenuative wine
yeast? I've had some bad luck with wimpy yeasts in
the past and want to do
better with the next batch.
John Reese
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