For a high-end red wine like Sebastiani Cherryblock Cabernet Sauvignon, she prefers a yeast strain that is adapted to fermenting at warm temperatures that is also a “vigorous fermenter” and is ...

All you need is supermarket grape juice, proper yeast and sugar, and you're all set. That was the theory, anyway. I must admit I goofed up slightly here. Instead of the recommended red wine yeast ...

To produce red wine, winemakers ferment crushed grapes, including the grape skin. Yeast grows and takes in the natural sugars, converting them into alcohol. The grape skin gives red wine some of ...