I've been brewing beer for some time, and in that realm there is no
question that liquid yeast gives far superior results to dry. However,
I've been told that in wine-making it's not so critical. So my question
is: does liquid yeast give much better results, or is dry OK?
To be more specific: we are about to brew our first batch of wine. For
juice we have acquired some California white Chardonnay juice (not extract)
in a 6 U.S. gallon box (foil packed). I think it's flash-pasteurized.
What yeast should I use? There is a pack of dry yeast in the box, but I'm
leary of that, just because in beer-making, the dry yeast included with
kits is usually substandard (certainly in comparison to liquid, anyway).
Also, a vocabulary question: is unfermented grape juice referred to as the
must, equivalent to wort in beer-making?
And just where is that FAQ? Is there one for this group yet (I understand
this is a fairly new group)?
Muchos gracias all!
University of British Columbia, Vancouver, B.C