Novice question about champagne yeast

Novice question about champagne yeast

Post by Joseph MacKa » Thu, 13 Sep 2001 08:24:37



Hi there.... I'm hoping you folks can help me out. I'm firing up a recipe
that calls for champagne yeast. I've bought stuff that's labelled as
"Selected in Champagne region". So is this champagne yeast in the strictest
sense? Is there any other kind of yeast from the Champagne region? The stuff
is Lavlin dry yeast, labelled "EC-1118 Saccharomyces bayanus". I suppose
this sounds like an odd question, but I'd like to be sure before pitching.

Thanks,
Joe

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--------------------------------------------

info: www.accesswave.ca/~joemackay
tunes: www.mp3.com/thebalaclavathesis
[remove the obvious from the email]

 
 
 

Novice question about champagne yeast

Post by Dewey & Lucy Thompso » Thu, 13 Sep 2001 11:10:17


Joseph:

Yes, Saccharomyces bayanus is "Champagne yeast".  Champagne yeast is
typically a "high *** tolerance" yeast, generally approximately 18%-21%.
You don't want to feed most wines to that level of course, or you will have
"fruit flavored rocket fuel"......

It works nicely for fermenting things to dryness, it works nice as an
agressive fermenter that won't "stick".

EC-1118 is a fine yeast, one of the most popular.
Dewey


Quote:

> Hi there.... I'm hoping you folks can help me out. I'm firing up a recipe
> that calls for champagne yeast. I've bought stuff that's labelled as
> "Selected in Champagne region". So is this champagne yeast in the
strictest
> sense? Is there any other kind of yeast from the Champagne region? The
stuff
> is Lavlin dry yeast, labelled "EC-1118 Saccharomyces bayanus". I suppose
> this sounds like an odd question, but I'd like to be sure before pitching.

> Thanks,
> Joe

> --
> --------------------------------------------

> info: www.accesswave.ca/~joemackay
> tunes: www.mp3.com/thebalaclavathesis
> [remove the obvious from the email]


 
 
 

Novice question about champagne yeast

Post by Jack Kell » Fri, 14 Sep 2001 01:06:33


Joe, yes, it is a Champagne yeast, but there are many yeasts that were
isolated in the Champagne region of France.  Take a few minutes to
look over the yeasts at http://winemaking.jackkeller.net/strains.asp
for a better comprehension.

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

 
 
 

Novice question about champagne yeast

Post by Joe Sallust » Fri, 14 Sep 2001 06:54:22


Joe
I make sparkling wine with Lalvin's EC1118.  I first use 71B (I work
with hybrids and want to eat a little acid).  After the first ferment
is done and the wine is clear, I finish with EC1118.  It is good
practice to use different yeasts for primary and secondary
fermentations, they may eat different nutrients. (Although I doubt
there are any problems using just one for both.)
Regards
Joe
Quote:

> Joe, yes, it is a Champagne yeast, but there are many yeasts that were
> isolated in the Champagne region of France.  Take a few minutes to
> look over the yeasts at http://winemaking.jackkeller.net/strains.asp
> for a better comprehension.

> Jack Keller, The Winemaking Home Page
> http://winemaking.jackkeller.net/

 
 
 

Novice question about champagne yeast

Post by Joseph MacKa » Fri, 14 Sep 2001 11:09:02


Thanks for the quick answers. Sounds like I bought just what I want. I've
gone ahead and pitched, and it's nice not to be wondering if I've gotten off
on the wrong foot.

Joe


Quote:
> Joe
> I make sparkling wine with Lalvin's EC1118.  I first use 71B (I work
> with hybrids and want to eat a little acid).  After the first ferment
> is done and the wine is clear, I finish with EC1118.  It is good
> practice to use different yeasts for primary and secondary
> fermentations, they may eat different nutrients. (Although I doubt
> there are any problems using just one for both.)
> Regards
> Joe




Quote:
> > Joe, yes, it is a Champagne yeast, but there are many yeasts that were
> > isolated in the Champagne region of France.  Take a few minutes to
> > look over the yeasts at http://winemaking.jackkeller.net/strains.asp
> > for a better comprehension.

> > Jack Keller, The Winemaking Home Page
> > http://winemaking.jackkeller.net/