Yeast question: I need a special kind of yeast

Yeast question: I need a special kind of yeast

Post by Peter J. Tolm » Sun, 02 Jun 1996 04:00:00



I am intersted in making high gravity wines & liqueurs (with the use of
essence). I want to find a yeast that will produce a high gravity, higher
than that of champagne yeast. In layperson's terms, I want to make wines
or liqueurs with about 22% alc. I want to do this without fortification
with other booze. Can anyone tell me the (brand) name of such a yeast, and
if my local hobby stores don't carry it where I can send for it in Canada
or United States?

Any tips you can forward to me via e-mail would be greatly appreciated.

Thank you much in advance.

pete

--
home page: http://www.ncf.carleton.ca/~ba252

 
 
 

Yeast question: I need a special kind of yeast

Post by mshapi » Mon, 03 Jun 1996 04:00:00



:
: I am intersted in making high gravity wines & liqueurs (with the use of
: essence). I want to find a yeast that will produce a high gravity, higher
: than that of champagne yeast. In layperson's terms, I want to make wines
: or liqueurs with about 22% alc. I want to do this without fortification

Sherry yeast is about the most *** tolerant yeast that I have used,
but you still arn't going to get 22%.  I have read of studies with sherry
yeast going that high, but that was under very carefully controlled
laboratory conditions.  The best you are likely to get is probably 17% to
18%.  Even that is going to require good temperature control, a proper
balance of nutrients, energizer and acid along with lots of patience
checking SG daily (once it has dopped to about 1.020 or lower) and
feeding with sugar syrup when it gets below about 1.010.

Good luck!

--

                                http://www.FoundCollection.com/~mshapiro/index.html

THL Alexander Mareschal         Canton of Kappelenburg
                                Barony of Windmasters Hill
                                Kingdom of Atlantia
_____________________________________________________________________________
No poem was ever written by a drinker of water. - Horace (63 BCE - 8 BCE)  
  In Wine there is truth. - Pliny the Elder (23 CE - 79 CE)
    Good wine praises itself. - Arab proverb
      Water separates the people of the world, wine unites them. - Anonymous

 
 
 

Yeast question: I need a special kind of yeast

Post by LJerg » Mon, 03 Jun 1996 04:00:00


According to the Presque Isle Wine Cellars catalog:

"(Lallemand brand)
K1 (V-1116) Saccharomyces cerevisiae
Has 'killer' factor, low foaming and tolerance to high temperature.  A
fast starter that is unlikely to 'stick'.  An excellent general purpose
yeast for reds or whites, it is capable of fermenting to 20% *** if
high levels of nutrient and yeast hulls are used."

The technique would be to add a simple sugar syrup (2 parts sugar to 1
part water) when fermentation nears completion to raise the specific
gravity by a couple of points, let it ferment out and repeat the process
several time if necessary to achieve the desired result.

Most books on home winemaking have a much clearer description of the
process than I just gave.  If you can't find one, email me and I'll
transcribe the process from one of mine.

Good luck!

 
 
 

Yeast question: I need a special kind of yeast

Post by Michael Arthu » Tue, 04 Jun 1996 04:00:00


Both Condessa and Ritchie  products put out yeasts that have managed to
ferment to 22 percent.  They are used in their high *** liqueur kits.

e-mail me and I'll be happy to send you a sample.
mda
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