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I've made different SP variations with a few different yeasts QA23, Premier Blanc, Cotes des Blancs, and 71B. I don't like Cotes for this. I add carbonate before fermentation to raise pH above 3.5. I never changed the pH after dropping the rest of the juice, but I'm now gonna do a minor adjustment afterwards too as they always end up too sour.

[QUOTE="FinalGravity, post: 898856, member: 54332"] I've made different SP variations with a few different yeasts QA23, Premier Blanc, Cotes des Blancs, and 71B. I don't like Cotes for this. I add carbonate before fermentation to raise pH above 3.5. I never changed the pH after dropping the rest of the juice, but I'm now gonna do a minor adjustment afterwards too as they always end up too sour. [/QUOTE]

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Skeeter Pee - Always a Struggle to Ferment Dry