I'm told home-brewing suppliers is a better source of yeast. Apparently bread yeast has a rather low tolerance for alcohol, so the process stops much too soon.
The longest lasting are champaign yeasts but others intended for brewing are no doubt better than bread yeast.
You only need to buy the yeast once, so the expensive ones aren't a bad deal. Use some of the old bottle sediment to get the next one going before the process is 100% stopped.
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