yeast

The topic occasionally comes up about re-using yeast from one batch of wine to another. While it can be done successfully at low alcohol levels, it becomes more problematic toward the end of fermentation as the increasing ethanol concentration affects the yeast. I found this concise sketch and...

I'm about to start a kit (Wine Expert Eclipse Pinot Noir). The kit came with LALVIN RC212 as the yeast. I've used the same yeast before with different kits and have had acceptable (bronze medal) results. The RC212 seems like a solid choice but I am curious if there is a better (gold medal)...

I prepared my must according to kit instructions, added my grape skins pack and stirred vigorously. I took the initial SG reading of 1.080. I took the reading twice to make sure I had it correct. I decided to use a different yeast than came with the kit because I like to play with things. I...

I am looking to start producing my own wine from grape juice to start. I have done lots of research and only have a few questions before starting. After the first fermentation (5-7 days) and the yeast begins to die and settle. Should I pour the wine into a new container to remove the dead yeast...

Hi everyone Can Enoferm Syrah be used for Zinfandel? I used it last year for Shiraz (crushed around 300kg), and it turned out pretty good. This is my second year of wine making and I have a glimmer of hope that I can get Zinfandel this year instead of Shiraz. Have nearly a kilo of Enoferm...

I have a batch of cranberry/cherry/orange that is on day 4. The yeast did not become very vigorous, and it is now just mildly fizzing. I took a gravity reading. the starting gravity was 1.1. On day 4 it is now at 1.06. Is it doing okay, or is there something I need to add to it? Is it okay that...

The oft repeated advice is: 24 ºBrix or below, 1 gram of wine yeast/gallon of must. 25 ºBrix or above or otherwise stressful fermentation,1.25 grams of wine yeast/gallon of must. What are the potential consequences of exceeding these recommend rates? Overly fast / hot fermentation? Failure of...

Back when I was first exposed to winemaking, people would mail order their wine yeast from the back of hippie magazines, and it seemed it would invariably be a Red Star sample pack. Aside from updating a few names and dropping the Flor Sherry, I don't think the Red Star lineup has changed much...

Merchants offer a dazzling array of yeast options with descriptions that make us want to try them all, even suggesting that we blend several for greater complexity. We are inclined buy into the marketing hype, sniffing and tasting throughout the process and convincing ourselves that we can...

"Salami made with wild bugs scored higher with tasters than salami made with a starter culture." From: https://www.nytimes.com/2017/12/08/science/sausage-salami-bacteria.html If its true for salami, is it maybe true for wine? Do we over plan our wines, and degrade them, when suppressing their...

I am a wine making newbie and have ventured on to my second batch of wine which happens to be a cranberry wine. I am second guessing making this wine at such an early stage in the learning process as I am having a terrible time getting it to ferment. I am day 5 and have been making adjustments...

I am a wine making newbie and have ventured on to my second batch of wine which happens to be a cranberry wine. I am second guessing making this wine at such an early stage in the learning process as I am having a terrible time getting it to ferment. I am day 5 and have been making...

I'm fermenting a wine using 3 quarts of Santa Cruz White Grape juice plus 16z POM pomegranate juice in a 1 gallon glass jug. The grape juice is completely free of preservatives, sulfites, added acid, etc. Not only did I not add acid blend beginning fermentation, I also didn't realize I may need...

Hi guys, Question for any cider enthusiasts, couple of things actually. So I decided I wanted to go for a lower abv batch of cider this year, something more easy-drinking. Anyway just racked my three gallon batch to a carboy to age till spring and I'm a bit concerned that the abv might...

Yeast selection is one of the most important decisions in the winemaking process. The yeast strain you use will determine the style of wine you create, as well as the characteristics that the wine may take on. To determine the best yeast to be used, you should match the yeast strain with the...

I am looking to make a semi-sweet apple wine. I have previously made a five gallon batch of Strawberry Wine, a one gallon of blackberry, and am currently fermenting a gallon of pineapple wine. What type of yeast is best apple fermentations? I will be making five gallons. What kind of...

I've got a carboy here that's been trouble since the very beginning. Not really sure whats going on because I've been successful using the same brand of frozen concentrate except this is a blueberry flavor. I started with 1118.. and then it just sort of stopped doing anything after a...

Hi everyone! I've just started my first ever wine from fresh fruit (strawberry), and I'm worried. My fruit order arrived 4 days ago, so I started on the recipe I'm using (by the way, I ran out of sugar so I used a few ounces of honey instead). After only 2 days of fermenting virtually all...