The Brewing Forum

I am wanting to make a spicy sweet ginger wine. I have found a few old recipies, some include chillies which I'm not sure about. I was wondering what sort of yeast would be best do you think?

For heat, you leave the skins on, they're hot!

Same question waiting for answer

I would suggest using a champagne yeast, which will ferment fully to dryness, but keep the temp on the low side, for a slow ferment, and then try to bottle at about 1.002 to keep a bit of sweetness before bottling, as this is wine, you'll need to stabilise it at this point so that the yeast doesn't secondary ferment or bottle condition, unless you want sparkly wine, in which case you're using capped bottles, or champagne bottles. Add artificial sweetener if you're bottle conditioning.
Alternatively use an ale yeast that is known to finish short - I think I've read that Nottingham ale yeast is ok for this.

clear?