RJ Spagnols Evil grows in the dark...

[vernsgal]

Now that's an old Poppy's song . I don't know why thinking of yeast put that song in my head.Now it'll be stuck there for days! lol
I'm going to do a GCI Italian Sangiovese and a South African Pinotage. What yeast do you suggest other than the ec1118 that comes with it?

 

[Julie]

I hate it when I get a song stuck in my head! I usually use 71B1122 on my reds.

 

[vernsgal]

Thanks Julie.I hate it too, and sometimes the only way to get a song unstuck is to get stuck on another

 

[Putterrr]

I hate it when I get a song stuck in my head! I usually use 71B1122 on my reds.

i have never used other than what comes with my kits

what do you find this yeast brings to the party? what temp ranges does it work at? what extra yeast nutrients do you use and when? where do you get your product?

thx

 

[Julie]

i have never used other than what comes with my kits

what do you find this yeast brings to the party? what temp ranges does it work at? what extra yeast nutrients do you use and when? where do you get your product?

thx

Using 71B helps soften the malic acid but please keep in mind I am not saying you should use a yeast other than what came with the kit. I do not do kits, I was just answering the question “[FONT=&quot]What yeast do you suggest other than the ec1118 that comes with it?” [/FONT]
[FONT=&quot]I do not put my reds thru MLF, so using a yeast that softens malic is a plus. I also sweeten to a semi dry. I use Fermaid K, ½ at fermentation and ½ at mid point. Temp is usually around 60 ° to 75 °[/FONT]

http://www.pinterest.com/pin/create/extension/

 

[Putterrr]

Thx Julie, i will have to investigate different yeasts. I see this as my next step to tweaking kits.

thx again

 

[Geronimo]

I hate it when I get a song stuck in my head! I usually use 71B1122 on my reds.

Interesting choice. A semi-dry white wine yeast known for it's esters.