I made Ginger beer with bread yeast. It had a slight aftertaste related to this yeast. Will Champagne yeast fix the funky taste?
742879
It would be worth a try as bread yeast stops at about 4 - 5%. If you would like more information regarding making Ginger Beer, please feel free to call us at 770-507-5998.
742880
Make sure you are using sterile equipment. Wild yeast strains are usually what causes 'funky tastes'. Pasteurize and sterilize.
742881
There is another question similar to yours on the product page, you may want to read it. There are 13 answers at last count. The consensus is that it excellent for making Ginger Beer. I have not used it for that myself so can't give an opinion.
742882
You can not change it once it has fermented. Bread yeast is not a good choice to use.
742883
Yes it will. There are many different types of yeast and they like different conditions and give different flavors to the final product. Using the Champagne yeast will definitely give the ginger beer a better flavor. The bread yeast will give a bready (funky flavor). The champagne yeast will give a much cleaner flavor - if you don't want alcohol in your ginger beer, make sure you refrigerate the soda after sufficient carbonation has been achieved in order to kill off the yeast.
1706180
I've never made ginger beer, but I've used this yeast for hard cider and have had great results.
352212
This yeast packet is supposed to be good for 5 gallons of fruit-based wine. The barleywine I've had was made from, well, barley, rather than fruit, and tasted more beer-like than wine-like, so I'd guess that an ale or beer yeast might be more appropriate . . . but this is good yeast, you should certainly get a ferment out of it!
918592
Sure they do! Jut a note: Don't mix the yeast with water ( liquid) at first!! Very important!!!! Mix it up with dry ingredients except salt! Salt should be added at the end of the other dry ingredients.
482965
After the initial time of fermenting, the kombucha tea can be bottled. Flavoring may be added (such as a bit of fruit, fruit juice, ginger). Sealed and sitting on the counter, the tea develops more carbonation . . a little fizz. If you try this and have strongly capped bottles (like the Grolsch beer ones), it's good to "burp" them after a day or so. I have heard they can explode. We've gotten a good popping sound from some of ours (more fruit?) but not experienced any danger. :~) The 2nd fermenting is just an additional step for flavor and fizz and is not necessary.
912339
I would highly recommend changing the yeast you're using. This sounds like missing or dead yeast in the recipe...
2182608
I'm sorry but I cannot give you a good answer. The powder yeast does not dissolve too easily when I add it to my dry cereal with cold milk. I prefer the granular form over the powder. For me the granular dissolves easier. Sorry I haven't tried making beer yet. Good luck.
776219
No, that's a different kind of yeast. This has a slightly cheesy flavor and is used in a lot of dishes for people who don't eat cheese. I like it, and it's good for you too.
1835407
Hi Shelly! Actually, the longer you ferment the MORE vinegar taste. So for this batch I would stop fermenting and if it's too vinegary, simply add your favorite juice, tea, even club soda to cut the taste. And for future batches ferment for less days.. this can be achieved by taste testing your kombucha a few times a day to pick the time that's right for you! Happy Brewin', Dave :)
1685141
No you do not need to alter. It should not have been the yeast that made it fall, I make white french bread with it all the time with no problems.
2201748
I had that problem, too. After spending all weekend tweaking around with the recipe that came with it, I finally got a good loaf when I cut the salt back by 1/4 tsp. Just make sure that you use Active Dry Yeast, and, NOT Quick Rising Yeast.
742726
Hi, Judy. The water needs to be warm so the yeast will work, but any others, room temperature is ok
1136254
Marvin, I am not sure exactly what you mean. Compared to regular Brewers' Yeast which is a by product of the brewing process, this is not. I can only say that it has a much milder taste than the other. I do know that regular Brewers' Yeast is supposed to be an excellent source of Chromium and B vitamins per Paavo Airola and Dr. Weil.
438382
I don't know from experience, but would think, since it is a yeast, that it would work. Good luck.
1903532
It is definitely NOT yeast, it's a baking powder-type product that I have used in cakes and quickbreads, such as cornbread, but definitely not for yeast bread applications.
192355
this should be absolutely fine....but I wouldn't wait much longer. Check dates on yeast packages, etc.
2107893
Or, as an experiment, you could try using the yeast cube and warm water solution on the sourdough bread setting. That might possibly work, as both would begin from a warm starter.