yeast

[rossi1]

what problems would you have if you used to much yeast?
is there much difference between the one or other?

 

[Kirk]

Too much yeast, unless you are talking about many times more, should not make a difference. The yeast gets into the must and starts to multiply in the normal process. So after a day or two of fermentation you will have much more yeast in then when you started.

Wouldn't like to guess if adding a whole pot of something like Youngs yeast would basically upset a mix which normally starts with just a teaspoon in. Half suspect it wouldn't.

As to difference I guess you mean between yeasts, well yes. Alcohol levels, speed of fermentation, speed of clarifying, retained flavors, white or red wine is the basic difference.

This had a list of yeasts and their characteristics:
http://winemaking.jackkeller.net/
May have to look round a little for the title.