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If you are tired of battling with H2S (rotten egg, burn rubber) problems, check out these no-H2S yeast choices from Renaissance. One of them is very heat-tolerant (up to 95 degrees F). Apparently, this tech is from research done at UC Davis where they found one yeast culture (out of thousands) that produced no H2S. They effectively isolated the one attribute (enzyme) of this strain and mated it with other strains until they engineered a strain with all the properties of a highly desirable yeast, but with no-H2S attributes.
The Andante yeast looks like a winner to me and we decided to give it a try this season. It's high temp tolerant and high brix/alcohol tolerant. I can't find anything but great reviews from people using this in previous seasons.
http://www.gusmerwine.com
The Andante yeast looks like a winner to me and we decided to give it a try this season. It's high temp tolerant and high brix/alcohol tolerant. I can't find anything but great reviews from people using this in previous seasons.
http://www.gusmerwine.com