Adding Yeast

Further to an earlier post, I'm considering brewing some wine with baker's yeast (the only one available in this country) and bringing some proper wine yeast from home to add in early December.

I'm thinking the baker's yeast will get the hooch to 8% and the proper wine yeast up to 14 or so. Time is a limiting factor (before Christmas) and I return here on December 5th, with proper yeast in hand.

Anyone ever done this and do you foresee problems? Thanks.

Thirsty

i think if u have the right yeast and use grapes. u can make a batch in about 2 weeks that will be strong enough.

if yeast that will produce 18% alcohol is under the right conditions it doesnt take a long time.

will it taste good? dontknow...

If you plan on bottling the wine for storage, alcohol content needs to be 10 percent or your bottles will explode. That could be a problem...

Bottling??! Sorry, but it'll be drunk by New Year's!

Hey Thirsty have you considered just letting the natural yeast on the skins of the grapes ferment the must? Thats what they did in the past before they isolated yeast strains which is fairly recent.. in fact I know a winery in Pennsylvania USA that they do just that and they are fairly large scale (for PA) and the wine is pretty decent.

Just dont treat the grapes with sulfites before you crush or after you crush, wash them off with water, pick through and discard any that are obviously moldy and get all the dirt you can off of em like by spraying with a hose, you can put them in an old milkcrate (that you wash and sanitize) to hold them while you spray. Then crush em and just wail it out.