Wine

[Joeboy]

I seem to remember that S04 & US05 were fast, reliable dried yeasts and ripped through a wort quickly. 05 was my choice before i went onto liquid yeasts.. Very clean, little diactyl, didn't drop too low so reasonable body remained.

Can also be used in wine or cider

[AGT]

I’ve never tried this, haven’t been in boots the chemist ( the big one that used to develop photos!) remember that they used to sell all this gear!

[AE-NMidlands]

I meant to say that we can get dried bread, beer and wine yeasts all of which seem to perform as we would want, so they are presumably not selected just for their speed of reactivation.

But what types are your dried bread yeasts? (packaged dry yest sold for baking). The ones sold HERE are actually wine/bottom yeasts.

Please don't twist what I said. Of course can dry all types so you can buy dried cultures (to get a specific strain). But it the overall experience of people doing baking that yeast sellers are going by. Would a true bread yeast do better if you waited long enough? (or got it going in advance). Sure. But the typical experience is "I tear open the packet and pour into warm water. Add four to make a batter, maybe a touch of sugar. As soon as I see any acton, add flur to make dough. Set aside to rise." So the seller of dried yeast wants one that minimizes that time. The seller is NOT choosing yeast varieties based on the small percentage of users who would "wake up" the yeast the day before.

we use Fermipan red yeast for baking https://www.ebay.co.uk/itm/396216590481 ... bec5e5d687#

Fpan1.png (194.62 KiB) Viewed 84 times

and ithad never occured to me that it mightnot be a bread yeast. For wine we use Gervin yeasts, eg 1 supplier:
https://www.almostoffgrid.com/collectio ... vin-yeasts - which are the descendants of a brand started by Gerry Fowles, a home-brewing professor of chemistry whose specialism was the micronutrients needed by yeasts.

During the 1970s, his interests in wine began to grow stronger, and in 1975 he published his classic Straight Forward Wine Making, which was described by one reviewer as a true wine-making classic; a second edition was published in 1980. At this time, his research began to focus increasingly on fermentation, and the role of metal ions in food quality. In 1982, he then published Must: The Handbook for the Serious Winemaker, which was revised in a second edition as Must: The Handbook for the Enthusiastic Home Winemaker in 1988. By then, The Gervin Recipe Book had come out in 1987, and his Winemaking in Style was published some years later in 1992, with an avuncular picture of Gerry on the front cover, glass in hand, with three wine bottles, two glass fermentation jars and a selection of fruit laid out in front of him.
Some years earlier, Gerry had set up his own enterprise, Gervin, which concentrated on producing
yeasts for home brewers and wine makers, as well as having a publishing arm, Gervin Press,
through which he published all of his wine books. Gerry’s yeasts gained a strong international
reputation,

comes from https://www.tandfonline.com/doi/pdf/10. ... 013.765171, Gerry Fowles 1925–2012
Tim Unwin
To cite this article: Tim Unwin (2013) Gerry Fowles 1925–2012, Journal of Wine Research, 24:2,
165-166, DOI: 10.1080/09571264.2013.765171
To link to this article: https://doi.org/10.1080/09571264.2013.765171

Beer yeasts often used to be Munton's, which (with other brands) - in Europe and the UK - have a wide range, often linked to particular breweries or specialised for regional styles.