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Brewer’s yeast can provide energy and may help maintain healthy skin, hair, eyes, and mouth. It may be effective at supporting the nervous system and enhancing the immune system. The chromium in brewer’s yeast may help control sugar levels for patients with type 2 diabetes by improving glucose tolerance.
Along with other Saccharomyces species, brewer’s yeast is used to brew beer and bake some breads, and can also be used as a nutritional supplement in an inactive form. While brewer’s yeast can be used to bake bread, most bakers use baker’s yeast specifically, a sweet and less bitter culture of Sacchraomyces.
The main difference between brewer’s yeast and baker’s yeast is that brewing requires yeast that can produce CO2 and alcohol whereas baker’s yeast has a much stronger focus on the CO2.
Brewer’s yeast from the health food store is a nutritional supplement and although it is a strain of yeast and can be good for your gut health, if it ferments at all, since it is usually dead yeast cells, it will be bitter and so doesn’t work well for fermenting beer or wine.
Substitute For Brewer’s Yeast
At 3%–5% alcohol by volume (ABV), brewer’s yeast is more tolerant of ethanol than most competing microorganisms. In fact, many microbiologists believe that ethanol production evolved as a type of defense mechanism for yeast.
Wyeast 4946 Bold Red / High Alcohol Wine Yeast has dominating, strong fermentation characteristics. This direct pitch activator is best used for use in the fermentation of Zinfandel, Pinot Noir, Syrah, or any high sugar must. Dominating, strong fermentation characteristics.
Grapes and other fruits can be crushed, stomped, smashed or whatever you feel like, covered airtight, and can then ferment naturally without adding any extra yeast. Most if not all grapes and fruits and most berries have a natural yeast layer on the outside, making them perfect for a natural fermentation process.
Making your own wine is much cheaper than buying bottles from the grocery or liquor store. Once you cover the upfront costs of all the supplies and equipment you’ll need to get started, making additional batches can cost as low as $3.00 per bottle.
It works like this: Pick a juice with at least 20g of sugar per serving, add a packet of specially designed yeast, plug the bottle with an airlock, and wait 48 hours. Just like the fermentation process used in winemaking, the juice’s natural sugar is converted into ethanol, with a byproduct of carbon dioxide.
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