Fruit wine - yeast question

Fruit wine - yeast question

Post by Julie Gree » Mon, 13 Aug 2001 08:25:24



try Lalvin 71B.  I has been my favorite for fruit wines.

Bill


Quote:
> Hi,

> I just started a batch of fruit wine - my first one: 14 lbs of nectarines,
> several peaches and a pineapple (23 lit batch).  It is still in the
> soaking / pectic digestion stage - until tonight.   I like to keep the
> fruity flavor.  Any recommendations for the yeast?  I am thinking of
> either Lalvin K1V-1116 or EC-1118.  Which one? Any other?

> TIA

> Roger

 
 
 

Fruit wine - yeast question

Post by Jack Kell » Mon, 13 Aug 2001 14:51:09


Quote:
> > I just started a batch of fruit wine - my first one: 14 lbs of nectarines,
> > several peaches and a pineapple (23 lit batch).  

For the fruit you cite, I'd use either Lalvin K1V-1116 or Red Star
Cote des Blancs.  Read their characteristics on my page on "Strains of
Wine Yeast" at http://winemaking.jackkeller.net/strains.asp and good
luck.

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

 
 
 

Fruit wine - yeast question

Post by Vinbrew Suppl » Tue, 14 Aug 2001 09:50:23


I've been recomending the K1V for most of my customers.  It is almost fool
proof.   The Cote Des Blanc and Lalvin's Epernnay (7B something)  ae nice
but the problem is that they tend to ehh, deplete the Malic acid.  Which is
not bad I guess, if you know up front \you need higher acid.


Quote:
> > > I just started a batch of fruit wine - my first one: 14 lbs of
nectarines,
> > > several peaches and a pineapple (23 lit batch).

> For the fruit you cite, I'd use either Lalvin K1V-1116 or Red Star
> Cote des Blancs.  Read their characteristics on my page on "Strains of
> Wine Yeast" at http://winemaking.jackkeller.net/strains.asp and good
> luck.

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

 
 
 

Fruit wine - yeast question

Post by W. L. Eisenma » Tue, 14 Aug 2001 13:08:37


Hi Vinbrew,
I am unaware Epernay (Cotes de Blanc) yeast depletes malic acid.  Can you
provide a reference?
Regards,
lum


Quote:
> I've been recomending the K1V for most of my customers.  It is almost fool
> proof.   The Cote Des Blanc and Lalvin's Epernnay (7B something)  ae nice
> but the problem is that they tend to ehh, deplete the Malic acid.  Which
is
> not bad I guess, if you know up front \you need higher acid.



> > > > I just started a batch of fruit wine - my first one: 14 lbs of
> nectarines,
> > > > several peaches and a pineapple (23 lit batch).

> > For the fruit you cite, I'd use either Lalvin K1V-1116 or Red Star
> > Cote des Blancs.  Read their characteristics on my page on "Strains of
> > Wine Yeast" at http://winemaking.jackkeller.net/strains.asp and good
> > luck.

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