We just recently had a wine buyer come to visit & I was talking to him
about my rustic wine making process & he made the point repeatedly that
quality of wine has as much to do with the complexity of the yeast
culture as the fruit itself. He said many of the memorable home made
wines which he's sampled over the years have used liquid yeast
cultures. Have others used these & what kind of success have you had?
He pointed me to the website listed below as being very high quality
yeast. He thought the difference would be especially noticeable for
small fruit wines such as currant, gooseberry, elderberry etc..