AZMDTed
Just a guy
- Joined
- Feb 23, 2015
- Messages
- 764
- Reaction score
- 542
Fortunately, I haven't yet noticed the Kit Taste that some have experienced. I'm at the point where I want to start tweaking my kits to get that extra 10% out of them and have read with interest the discussions about swapping out the kit manufacturer supplied yeast with another that sounds like it could produce a better outcome. As part of my research into yeast types I came across this 10 year old article from Tim Vandergrift in Wine Maker:
https://winemakermag.com/367-how-kit-manufacturers-choose-yeast
What caught my attention was this paragraph:
"Some yeast, in fact, cannot successfully ferment out Pasteurized juice. Kits fermented with such an underperforming yeast will have a fruity-candied character, kind of like grape Jolly Ranchers™. When someone says, "I can detect a 'kit taste,'" it's probably this flavor that they perceive. That's why sometimes a varietal kit won't come with the most obvious varietal-specific yeast: some of these specialty yeast can't get all of the sugars, negating any potential benefit from varietal expression."
While I'm sure that not all other yeasts would produce an off flavor and they may indeed improve a kit, I do wonder if this is potentially a cause for the KT that some have had. Maybe the maker didn't switch yeasts, maybe the kit manufacturer put in a sub-optimal yeast to begin with. Or maybe switching yeast did cause an off flavor. There's probably other reasons as well, but this is one to give me pause.
Not really a question from me here, just a point to ponder.
https://winemakermag.com/367-how-kit-manufacturers-choose-yeast
What caught my attention was this paragraph:
"Some yeast, in fact, cannot successfully ferment out Pasteurized juice. Kits fermented with such an underperforming yeast will have a fruity-candied character, kind of like grape Jolly Ranchers™. When someone says, "I can detect a 'kit taste,'" it's probably this flavor that they perceive. That's why sometimes a varietal kit won't come with the most obvious varietal-specific yeast: some of these specialty yeast can't get all of the sugars, negating any potential benefit from varietal expression."
While I'm sure that not all other yeasts would produce an off flavor and they may indeed improve a kit, I do wonder if this is potentially a cause for the KT that some have had. Maybe the maker didn't switch yeasts, maybe the kit manufacturer put in a sub-optimal yeast to begin with. Or maybe switching yeast did cause an off flavor. There's probably other reasons as well, but this is one to give me pause.
Not really a question from me here, just a point to ponder.
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