[MontyPython]

Just started a kit with a French blend of mourvedre, Grenache, syrah. Once again it came with the popular ec1118 yeast. So I kicked things off with that today. It works well in the cool temperatures of my cellar and gets it down to 1.01 in a week.

Wasn't until a friend of mine started asking me about the kinds of yeast and how it affects the wine (a question I wasn't fully equipped to answer, but basically said 'yes'), started thinking maybe I should have researched my options rather than just doing the kit.

Lavalin describes a few yeasts that produce characteristics, more appealing than what the ec1118 brings to the table.

So, is it too late to introduce Something like a ICV-d80 to it to bring out a bit more tannins and structure?

Most of the few wines I've made so far are rather young but still come across fairly 1 dimensional.

[Luc]

Some yeasts have what is called the 'killer factor'.
They produce an enzyme that will inhibit other yeast strains.

next to that some yeast strains will reproduce more quicker as other.

So this all turns out to the survival of the fittest. In the end just one yeast strain will survive and you will find nothing left off the others.

So pick the yeast carefully in accordance to your needs.

Luc

[Deezil]

The secret behind doing what you're thinking, is that you have to run separate batches with the different yeasts, and blend later. As Luc pointed out, one yeast will usually out-compete the others, but other winemakers have hoped to achieve the same thing you're thinking. That's achieved by splitting the batch, or making however-many batches, and blending at the end to achieve the desired result.

[MontyPython]

Thanks for the responses. My original intention was more about a change of mind rather than some creative blending. However, that's a great tip regarding splitting the batches in case I actually want to do something like that!

For now, I'll just say lesson learned, and hope it comes out well!

Cheers,
Stephen

[Wade E]

For the most part the stronger yeast will take over usually meaning which ever starts first.

[Midwest Vintner]

Originally Posted by Wade E

For the most part the stronger yeast will take over usually meaning which ever starts first.

Yes, but remember the lalvin 1118/1116 are very strong yeasts to begin with. In a scenario with any other yeast, I'd assume those would take over.

[bzac]

changeing the yeast in a wine kit is one tweak I really don't reccomend.

during the manufacturing process the juice in a wine kit go through various processes such as high heat short duration pasturisation, concentration and enzyme extraction to name a couple.

the end result of these processes is that there is some polimerisation of the sugars and other compounds in the concentrate .
these long chain sugars are difficult for a yeast to ferment . which is at least part of the explaination for the phenomenon known as "kit Taste" .

the wine kit manufacturers do test alot of yeasts , and some commecial yeasts don't handle concentrates very well and there can be problems of getting the wine dry or exagerated KT.

thats why a monsteriously strong yeast like 1118 is used most of the time. it is such an agressive fermenter and doesn't tend to produce and off smells or flavours.

if you want to get some of the benefits of different yeast in a kit , you might try experimenting with small inactivated yeast product adtiitons such as biolees or noblese.
splitting your batch in half and adding some to one and none to the other is a good way to learn what works for you.

as for doing a ferment with two differnt yeast in the same fermenter , unless its a combined yeast specifically for this purpose like for example BM 4X4 , its not a good idea , stuck ferments and h2s are two things you may find down that road.

Zac

[MontyPython]

Thanks for all the insight everyone. I'll be starting a batch of Chillean malbec from fresh juice, so I will opt to try a different yeast with that.

Cheers

[Passaggio]

Making several batches with different yeasts and then blending them before bottling will get you the complex results you are probably looking for...

[GibX]

Try morewinemaking.com. They discuss the positive sides of combining yeasts. As for me, Ive had no difficulty. My wines are in facter better. Some batches I add two types at once, other bactches I'll add a second yeast half way through the fermentation. I'll start with the weaker yeast strain first, then add the powerful guys later. As for types of yeast, id get out of laviln and red star. Just my opinion, they are good, but think those are basic yeasts. There's a lot more commerical yeast strains that add better mouth feel, more complex aromoas, or lee aging than lavilan and red star.