Apple & Elderflower Wine: Bread Yeast vs EC1118 Test

This video was made from a viewer request — and it turned into a really interesting experiment. I was asked to try making an apple & elderflower wine using store-bought juice, and to compare how different yeasts perform under different conditions. So I ran two batches side by side: One was kept simple: bread yeast, sugar, and left to ferment on the kitchen counter. The other was treated more traditionally: EC-1118 champagne yeast, added sugar, yeast nutrient, and fermented at a controlled 25°C. Same juice. Same starting point. Completely different approaches. The goal was to see just how much difference the yeast — and fermentation conditions — really make to the final result. 🍏 What I compare in this video: • Fermentation activity and speed • Clarity and appearance • Final taste and aroma • Overall alcohol potential Got an idea for something I should try next? Drop it in the comments — I might turn it into the next video. https://buymeacoffee.com/RossTurnerFilms https://paypal.me/RossTurnerFilms