You might want to stick with the bakers yeast the first time, just so you can get a good idea of the recipes results. The yeast you have is designed for a higher alcohol concentration. IIRC (dont quote me on this) it can go as high as 18%. If you wanted to get this into the mash, I would think you would want to farm it up a little before you put it in. Get all the yeast going with some food nutrients and oxygen so the start multiplying.mikeofa2 wrote:I have some pitchable liquid Champagne yeast hanging around. It's not 8 tablespoons, just one of those glass vials. Would that be enough for this recipe or should I stick with the bakers yeast?
Some folks like them and some folks feel they produce off flavors. I think a lot of it has to do with the wash you are doing and your water chemistry. Water with higher sulphar compounds might contribute to that effect. I would try it and see how it works for your situation. Worst comes to worst, you have thrown a few bucks and some time at it, but you have your answer.
I would be curious to see how it works with this wash.
SB