David Lines Recipes - Wine Yeast?

[simple one]

In the book "Brewing Beers Like Those You Buy" David Line uses wine yeast in some of his barely wine and strong stouts. Has anyone done this? Does it produce a very thin beer. Or a beery wine?

[subsub]

I've done it and you're correct, it produces a very thin and very strong ale, not for the faint hearted

[simple one]

I think I might give it a go.

[wetdog]

this is most likely due to the higher alcohol tolerance of wine yeast. I've used champagne yeast in my silly days of adding bags of sugar to kit wort in order to form a super strength 'beer'. Adding more sugar to a brew will make it higher in alchohol but thin as you say. If you go with more malt to get the higher alcohol then it will have more body. The choice of yeast alone won't give high alcohol unless sufficient sugars are present