joeswine
joeswine
- Joined
- Nov 15, 2007
- Messages
- 8,877
- Reaction score
- 2,924
Just my oppion
THE OVERALL CONSTRUCTIVENESS OF THE YEAST IS TWO FOLD
FIRST AND FOREMOST it connects with the overall wine style profile and trys to bring out what the natural characteristics of the finish producer or wine master is trying to achieve.
(KNOW YOUR WINES CHARISTICS)
SECONDLY, it's other and important role is to produce alcohol in a controlled fashion ,once again depending on the wine acidity, temperature and type yeast to be used to achieve that end.
(KNOW YOUR YEAST ABILITIES AND ATTRIBUTES)
PLANNING..KEY TO WINE MAKING.....
MANUFACTURES, use 1118 in most cases because they don't have control over the temp your working in or the type of wine the yeast is being applied to ,GOT IT?......1118 is the fix all, not that there isn't alternatives there are, as described by others here on this thread ,HOWEVER,IN MY EXPERIENCE AND MINE ONLY, for most kits and new wine makers should stay with the prescribed yeast until you have good Control over the wine making process and understand the ramifications of THINKING OUTSIDE THE BOX.........you can change the whole profile of the kit as well. and that can be a detriment to the wines finish.
THE OVERALL CONSTRUCTIVENESS OF THE YEAST IS TWO FOLD
FIRST AND FOREMOST it connects with the overall wine style profile and trys to bring out what the natural characteristics of the finish producer or wine master is trying to achieve.
(KNOW YOUR WINES CHARISTICS)
SECONDLY, it's other and important role is to produce alcohol in a controlled fashion ,once again depending on the wine acidity, temperature and type yeast to be used to achieve that end.
(KNOW YOUR YEAST ABILITIES AND ATTRIBUTES)
PLANNING..KEY TO WINE MAKING.....
MANUFACTURES, use 1118 in most cases because they don't have control over the temp your working in or the type of wine the yeast is being applied to ,GOT IT?......1118 is the fix all, not that there isn't alternatives there are, as described by others here on this thread ,HOWEVER,IN MY EXPERIENCE AND MINE ONLY, for most kits and new wine makers should stay with the prescribed yeast until you have good Control over the wine making process and understand the ramifications of THINKING OUTSIDE THE BOX.........you can change the whole profile of the kit as well. and that can be a detriment to the wines finish.
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