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Alex L
10/07/11 05:59 PM  
Wine Yeast Starter
I've recently started playing around with bottle conditioning beers with wine yeasts and have achieved positive results. My next wine yeast related plans are to take a typical saison grist with say 10% table sugar, but instead of throwing the sugar in the boil, I plan on making a separate solution for the wine yeast to ferment and then ferment the rest of the wort with a traditional beer yeast. Once both are done fermenting I would blend them together at bottling. My question is how would a solution of table sugar at 1.040-1.060 with some yeast nutrient differ from what wine yeast typically ferment when fermenting wine (grape must?) ?
 
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