Quote Originally Posted by Perp
You may be right about the bakery yeast being the same. I couldn't find much good evidence either way. I decided to make a 5gal pail of wine as well. I'm going to use a specialized wine yeast and we'll see how it goes. With any luck we'll both have some homemade wine to make the winter a bit warmer.

What are you going to use for the sugar? I heard that frozen grape juice makes a pretty good wine, but you have to get sulphate-free. Welches is the brand.
In fact you can use as a shugar (glucose) supply everything that contains it!
But make shure all products are natural. My granny makes wine out of various fruits and berries from her garden. Just add them in to a bottle. The consetration will affect density and the effect. Sometimes one glass of this homemade wine will knock you out. Just play around with ingredients also as with yeast amounts.