Kits and yeast in the kit

[rolsen99]

Curiously, on many occasions, people on WMT seem excited when a kit is opened and the yeast is RC212 instead of EC1118. I am not sure what the exact differences are between the yeasts, but based on the cost of a yeast packet (less than $1), why wouldn't they just buy and use RC if that is their preference?

 

[djrockinsteve]

The yeast in the kit is what the manufacturer suggests using for that specific wine. There are thousands of commercial yeast all with their own characteristics. Lalvin EC-1118 has a high alcohol % tolerance and can with stand high and low fermentation temps.

Other yeasts are designed for slow fermentation, low foaming, reds, whites secondary fermentation a etc. everyone has their favorites. With yeast packets so cheap as you say if you prefer another yeast go and get it. Just keep in mind the manufacturer suggests using what is supplied to come as close to as possible that kit time after time.

Here on WMT I did a tutorial on the major yeasts and their characteristics. Take a look at it and you will see the various differences.

 

[sour_grapes]

I think the excitement stems, not from the prospect of saving $1.95, but from the realization that the kit manufacturer deemed the kit "worthy" of something other than the bog-standard EC-1118.

 

[MrKevin]

I think that kit manufactures do not want people to have problems with the wine making process. So they use not the best yeast, but the best "fail safe" yeast. Changing yeast will void the manufactures warranty but in most cases have better results.
As for me I usually (but not always) throw both of those out.

 

[DoctorCAD]

The main reason that "people on WMT seem excited when a kit is opened and the yeast is RC212 instead of EC1118" is that they were referring to the LE Pinot Noir. RC212 is designed for Pinots and we were just happy that the manufacturer realized that.

 

[Bartman]

The main "obstacle" to my using my preferred yeast at every opportunity is having that type on hand and not too old when I start the kit. If they include the RC212 yeast (which I try to use on all my 'serious' reds), that saves the time, effort and a little bit of money, of having to get a packet of that yeast.

On the other hand, I save the EC1118 packets for non-kit wines that I might be experimenting with.

 

[joeswine]

Yeast in time

THERE ARE AS MANY SCHOOLS OF THOUGH AS THERE ARE WINE MAKERS AND YEAST TO GO AROUND,MOST OF THE REASON EC1118 IS USED HAS BEEN STATED CORRECTLY,BECAUSE THE WINE KIT MANUFACTURE HASN'T' ANY IDEA OF WHOM IS GOING TO MAKE IT ,THE TEMP IT WILL BE IN OR THE KNOWLEDGE THAT THE WINE MAKER MAY HAVE OR NOT.SO TO SAVE TIME AND THE QUALITY OF THEIR KIT,REGARDLESS THEY SET THEIR OWN STANDARD .
THAT IS NOT TO SAY ONE CAN NOT INTRODUCE ANOTHER YEAST STYLE IN TO THE MIX IT'S ALL UP TO YOU AND YOUR WINEMAKING SKILLS.BUT ALSO REMEMBER EACH TIME YOU MAKE A CHANGE IT MY NOT BE WHAT YOU THOUGH IT OUT TO BE AT THE FINISH.SOMETIMES THAT'S WHAT HAPPENS WHEN YOU THINK OUTSIDE THE BOX.THAT'S WHY IT'S IMPORTANT TO UNDERSTAND YOUR WINES TASTE PROFILE FIRST.

 

[rolsen99]

Good information everyone, thanks for the replies.