Limited Release Private Reserve Bruno Wine Kit Winexpert it comes with RC 212 and EC1118.

[Kross]

The Winexpert Bruno kit has 2 yeast. It has RC 212 and EC1118 I was planning on switching out for BM 4 X 4. Do I need 2 yeasts?

 

[Ohio Bob]

The Winexpert Bruno kit has 2 yeast. It has RC 212 and EC1118 I was planning on switching out for BM 4 X 4. Do I need 2 yeasts?

No. But keep them on hand in case of a stuck fermentation. EC1118 is excellent for restarting difficult ferments.

By the way, not part of your question, I use two yeasts now. I split my buckets into two buckets and use a different yeast in each. When they get to 1.020-ish I combine them. I keep notes on what they tasted like when combining, sometimes it translates to the finished wine, sometimes slightly different. Never bad.

 

[winemaker81]

First, there's no reason to not use the BM 4x4 if you want.

However, note that the ABV tolerance on RC-212 is 16% -- if the Bruno kit is approaching that level (OG 1.110+) then the EC-1118 is added for insurance to ensure it ferments to completion.

Since BM 4x4 is also rated for 16%, so you may have the same situation.

I am current fermenting a Zin kit whose OG was 1.114, and included both RC-212 and EC-1118, with instructions to add both. I added only the RC-212 and am letting it ferment down to 1.010. At that point I'll add a EC-1118 starter to ensure it completes fermentation. You may want to do the same as it will give BM 4x4 the opportunity to do what you want, and the EC-1118 will ensure it completes.

On Bob's side note -- I have been doing similar for a couple of years, splitting grape batches and fermenting separately with different strains, then combining post-fermentation. I 'spose this makes sense -- we're both dinosaurs ...

 

[sour_grapes]

The Winexpert Bruno kit has 2 yeast. It has RC 212 and EC1118 I was planning on switching out for BM 4 X 4. Do I need 2 yeasts?

No you don't. But note that BM4x4 is two yeasts! So you have it covered!

 

[joeswine]

The Winexpert Bruno kit has 2 yeast. It has RC 212 and EC1118 I was planning on switching out for BM 4 X 4. Do I need 2 yeasts?

Use both

 

[joeswine]

Use both

Their , there for both characteristics and ABV value .
Done this in many kits it does work. And your fermentation process will be vey different as apposed to the standard.
Just my thoughts

 

[joeswine]

Last kit for the girls this year , simple good finish cab

 

[winemaker81]

An update on my Zin kit -- the ferment slowed when the SG got below 1.010 and appears to have stuck at 1.002. While I could have waited, this is close enough to RC-212's ABV tolerance that I made an EC-1118 starter and added it.

The reason for going with RC-212 first and letting it go as far as it could is that RC-212 emphasizes fruit and spice notes, really good characteristics for a full bodied red wine. OTOH, EC-1118 is simply a work horse that pretty much guarantees a complete ferment up to 18% ABV.

By doing a 2 stage inoculation I got as much as possible from the RC-212 and the EC-1118 simply completed the ferment. If I co-inoculated, I'd have no idea what the result would be.

 

[Bmd2k1]

An update on my Zin kit -- the ferment slowed when the SG got below 1.010 and appears to have stuck at 1.002. While I could have waited, this is close enough to RC-212's ABV tolerance that I made an EC-1118 starter and added it.

The reason for going with RC-212 first and letting it go as far as it could is that RC-212 emphasizes fruit and spice notes, really good characteristics for a full bodied red wine. OTOH, EC-1118 is simply a work horse that pretty much guarantees a complete ferment up to 18% ABV.

By doing a 2 stage inoculation I got as much as possible from the RC-212 and the EC-1118 simply completed the ferment. If I co-inoculated, I'd have no idea what the result would be.

Curious what your protocol is for the EC1118 2nd inoculation in a "highish" ABV situation?

Cheers!

 

[winemaker81]

Curious what your protocol is for the EC1118 2nd inoculation in a "highish" ABV situation?

The initial inoculation with RC-212 was my standard method -- I made an overnight starter and inoculated in the morning.

For various reasons, I monitored the SG on this one tighter than normal, taking a reading every morning. I had several ideas in mind, but decided to let the RC-212 go as far as it could. The ferment slowed down below 1.020 (which isn't unusual), so at 1.002 I made an EC-1118 starter that evening.

It might have been a waste of yeast, but I wasn't confident the RC-212 would finish. When the SG was 1.002 the following morning, I knew I guessed right and added the EC-1118 starter.

My recommendation for a protocol?

1. Look at the OG and figure the potential ABV (depending on method, mine ranged from 15.8% to 16.3%).
2. Compare that to the first yeast's ABV tolerance (RC-212 is 16%).
3. Let the first yeast go to its completion OR pick an SG at which to inoculate with the second strain.
4. Make an EC-1118 starter and inoculate at the decided time.
5. Let it finish.

I recommend EC-1118 as the second yeast. A strain that can reliably be added to a high ABV must and thrive is required, and EC-1118 doesn't have a lot of competitors in that regard. The first strain provides whatever its qualities are, and the second one eats any remaining sugar.

 

[Bmd2k1]

The initial inoculation with RC-212 was my standard method -- I made an overnight starter and inoculated in the morning.

For various reasons, I monitored the SG on this one tighter than normal, taking a reading every morning. I had several ideas in mind, but decided to let the RC-212 go as far as it could. The ferment slowed down below 1.020 (which isn't unusual), so at 1.002 I made an EC-1118 starter that evening.

It might have been a waste of yeast, but I wasn't confident the RC-212 would finish. When the SG was 1.002 the following morning, I knew I guessed right and added the EC-1118 starter.

My recommendation for a protocol?

1. Look at the OG and figure the potential ABV (depending on method, mine ranged from 15.8% to 16.3%).
2. Compare that to the first yeast's ABV tolerance (RC-212 is 16%).
3. Let the first yeast go to its completion OR pick an SG at which to inoculate with the second strain.
4. Make an EC-1118 starter and inoculate at the decided time.
5. Let it finish.

I recommend EC-1118 as the second yeast. A strain that can reliably be added to a high ABV must and thrive is required, and EC-1118 doesn't have a lot of competitors in that regard. The first strain provides whatever its qualities are, and the second one eats any remaining sugar.

Do you introduce/add any of the fermented must to the EC1118 starter prior to adding entire starter to the wine? In researching making sparkling wines...I've seen this mentioned as a way to help acclimate the EC1118 to an already alcohol rich environment.

Cheers!

 

[winemaker81]

Do you introduce/add any of the fermented must to the EC1118 starter prior to adding entire starter to the wine? In researching making sparkling wines...I've seen this mentioned as a way to help acclimate the EC1118 to an already alcohol rich environment.

No, I just added the starter, carefully pouring it down the inside of the fermenter.

 

[Bmd2k1]

The initial inoculation with RC-212 was my standard method -- I made an overnight starter and inoculated in the morning.

For various reasons, I monitored the SG on this one tighter than normal, taking a reading every morning. I had several ideas in mind, but decided to let the RC-212 go as far as it could. The ferment slowed down below 1.020 (which isn't unusual), so at 1.002 I made an EC-1118 starter that evening.

It might have been a waste of yeast, but I wasn't confident the RC-212 would finish. When the SG was 1.002 the following morning, I knew I guessed right and added the EC-1118 starter.

My recommendation for a protocol?

1. Look at the OG and figure the potential ABV (depending on method, mine ranged from 15.8% to 16.3%).
2. Compare that to the first yeast's ABV tolerance (RC-212 is 16%).
3. Let the first yeast go to its completion OR pick an SG at which to inoculate with the second strain.
4. Make an EC-1118 starter and inoculate at the decided time.
5. Let it finish.

I recommend EC-1118 as the second yeast. A strain that can reliably be added to a high ABV must and thrive is required, and EC-1118 doesn't have a lot of competitors in that regard. The first strain provides whatever its qualities are, and the second one eats any remaining sugar.

Curious what the highest ABV must/vino you've successfully added a 2nd EC1118 starter to and finished the fermentation to dry.?

Cheers!

 

[joeswine]

14 % abv

 

[winemaker81]

Curious what the highest ABV must/vino you've successfully added a 2nd EC1118 starter to and finished the fermentation to dry.?

This one. I don't typically make high ABV wines.


EDIT: My 2019 Merlot and Zinfandel were about 15.7% ABV -- if I had it to do over, I'd have watered them back about 10% with acidulated water. Eventually both evened out, but for the first couple of years they were unbalanced.