Hello I would want quick method if I use breed yeast the fermentation finish in 7-10 days. But its taste is terrible.
I would like to know, between Champagne and Wine yeast - which one is faster ?
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Flavours from yeast are mostly generated during the initial part of fermentation, this is known as the "lag phase" - when the yeast is quickly multiplying. Pitching too little yeast means the yeast has to reproduce many more times, resulting in a more significant yeast flavour.
The question seems to suggest that the wine was only allowed 1 week of "primary" fermentation, whereas typically there's 1-2 weeks of "secondary" fermentation after this.
So it's not exactly what the OP is asking, but use either wine yeast. Ferment it at the warmer end of the yeast's specified temperature range. With a well-prepared must it will normally finish primary ferment in 5-7 days. But then wait! Give the yeast another week (or 2) to finish up. During this secondary phase, the yeast is re-absorbing (or otherwise processing) many of the off flavours that are a normal by-product of fermentation.
Here's some suggestions to ensure a good ferment:
There are also some extra ways to get off flavours: