Damn I love putting the Feed-n-wax on Pear. The live edge probably isn’t the best idea, but 🤷♂️… do what you love, right?
BTW… I’m new to posting, so if I’m doing something wrong, please just let me know. 🙂
Hello. Today I start my foray into making Dandelion Wine!! I am both excited and trepidatious (I think that’s a real word?).
I thought I would trial a few different recipes
I purchased a yeast sample kit… Five different yeasts… But the ingredients listed on four of the samples are identical ( Saccharomyces Cerevisiae and an emulsifier ).
Is there ACTUALLY any difference between the Classique, the Cuvée, the Rouge and the Cote des Blancs yeasts?