WineXpert I just started my next batch and I have a ?

[swillologist]

I just started a batch of Winexpert Selection International Italian Montepulciano. I thought the SG. was somewhat high on it.I got it down to around 1.010 to 1.012. It came with Red Star Premier Cuvee. Now My question. What is the alcohol tolerance for this strain. I want to know if this wine is going to finish out sweet I know there is a chart for this kind of thing. I must not have made a copy of it. Thanks.

 

[Tom]

Here is the Data Sheet.
You choose a great wine the yeast will ferment dry so dont worry about sweetness. I think when you measured the gravity you may noy have mixed the water and concentrate well. In any case just follow the kit directions. Keep in touch here as you progress.




http://valleyvintner.com/Merchant2/DataSheets/Yeast/PREMIERCUVEE.pdf





LESAFFRE YEAST CORPORATION
Premier Cuvée
ACTIVE DRY WINE YEAST
Product Code: 85930 10 Kg Box
85115 24 X 500 Gram/Case
66038 1125 X 5 Gram/Case
Product Description:
Red Star<SUP>® Premier Cuvée (Davis #796) a strain of Saccharomyces bayanus, of French origin, is a special isolate of Lesaffre. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils. It is recommended for reds, whites, and especially sparkling wines. This yeast is reported to perform well restarting stuck fermentations. Winemakers have remarked that Premier Cuvée is the fastest, cleanest, and most neutral fermenter offered by Lesaffre®. Ferments best between 7°-35°C (45°-95°F).
Red Star® Active Dry Wine yeast is grown on cane and beet molasses under highly aerobic conditions, which assures better survival of live cells toward the end of the fermentation than yeasts grown in must under anaerobic conditions. All of our wine yeast strains have been adapted to perform well in the presence of normal levels of SO<SUB>2. Our yeast is dried under carefully controlled conditions in an airlift drier to assure a high live cell count and to permit ease of rehydration.
Typical Analysis: Average Reference Method
Moisture 7.3 - 8.3% AOAC 27.8.03 961.06
Viable Yeast 1-3 x 1010/g RS FN 14
Microbiological
Specifications: Maximum Reference Method
Total Bacterial 1.0 x 104 BAM CH 3
Coliform &lt; 50/g BAM CH 4
E. coli &lt; 10/g BAM CH 4
Malolactic Organisms &lt; 1.0 X 104/g
Salmonella Negative/375g BAM CH6, Appd 1, Table 2
Kosher:
Red Star® Active Dry Wine Yeast strains produced in Baltimore, MD are certified Kosher, including Passover, by Organized Kashrus Laboratories, Brooklyn, NY. Red Star® Active Dry Wine strains produced in Croatia are certified as Kosher-Pareve by the Chief Rabbi of Croatia.
___________________________________________________________________________________________
433 East Michigan Street • Milwaukee, WI 53202 • (877) 677-7000
Red Star Premier Cuvée Active Dry Wine Yeast
Page 2
Preparation:
Red Star® Active Dry Wine Yeast may be used with or without prior rehydration. For best results, add 1 kg. dry yeast to 5-10 liters of water or must at 36°- 39°C (97°- 102°F). After 10-20 minutes, the yeast is ready to use. Yeast activity will be reduced with higher or lower temperatures, or by prolonged soaking. Temper rehydrated yeast by adding small amounts of cool juice prior to inoculating. Warm, freshly rehydrated yeast may not survive inoculation into juice that is significantly colder.
For direct addition at temperatures above 20°C (68°F) the pellets can be sprinkled onto the surface of the liquid followed by agitation, or be added to the pump intake while pumping over.
For sparkling wines, the yeast should be acclimatized to alcohol by first growing it in juice of sweetened diluted wine until ½ the sugar has fermented, then adding it to the production vat.
Usage &amp; Storage:
An average inoculum is 25 grams per 100 liters (2.2 lbs. per 1,000 gal.). This may be doubled for difficult to ferment fruit concentrates or stuck fermentations. One-half the amount may be used for certain fast fermenting table wines. For sparkling wines, the inoculum should be calculated on the final vat size so that the acclimatizing starter step will proceed more rapidly.
Shelf life of unopened vacuum pack at room temperature (20°C, 68°F) is up to 2 years. If kept refrigerated (4°C, 45°F), shelf life will exceed 2 years. After opening, use within 4 weeks. Store an opened package tightly sealed, under refrigeration, removing as much air as possible.
The information herein is true and accurate to the best of our knowledge, however, this data sheet is not to be considered as a
guarantee expressed or implied, or as a condition of sale of this product.
2/04
Red Star® is another fine brand of Lesaffre Yeast Corporation, Milwaukee, WI 53202, USA
INGREDIENT INFORMATION
NUTRIENT CONTENTS
Product Name: Red Star® Wine Yeast
(Product Code): 85117, 85127 ,85150, 85250, 85300,85405, 85410, 85915,
85930, 85980, 66014, 66020, 66026, 66030, 66038, 66088,60039
Company: Lesaffre Yeast Corporation
Address: 433 E. Michigan Street, Milwaukee, WI 53202
Phone: (414) 615-4085 Fax: (414) 615-4003
Contact Person: Robert E. Biwersi- Director, Quality Assurance
Typical Analysis
Information provided on a per 100g ‘as is’ basis. </SUP></SUB>
Calories: 315-355 Kcal
Moisture: 7.3-8.3 g
Protein: 36- 42 g
Ash: 4 - 5 g
Carbohydrates: 40-46 g
Complex: 40-46 g
Sugars: &lt; 0.1 g
Vitamin A: &lt; 100 μg RE
Vitamin C: &lt; 1 mg
Thiamin: 6.4 - 7.4 mg
Niacin: 27 - 46 mg NE
Riboflavin: 2.8 - 3.6 mg
g= gram, mg= milligram, μg = microgram, RE = Retinol Equivalent, NE = Niacin Equivalent and IU= International Units
Ingredient statement: Yeast, sorbitan monostearate
02/04 Fat: 4.5 - 6.5 g
Saturated: 1.1 - 1.5 g
Unsaturated: 2.7 - 4.9 g
Monounsaturated: 2.5-3.5 g
Polyunsaturated: &lt; 0.03 g
Trans Fatty Acids &lt; 0.05 g
Cholesterol: &lt;0.1 mg
Dietary Fiber: 13.8 - 15.6 g
Soluble: 3.2 - 3.6 g
Insoluble: 10.6 -12 g
Iron: 4.1 - 5.3 mg
Calcium: 73.6 - 82.8 mg
Sodium: 17.5 - 21.1 mg
Potassium: 1564-1748 mg
Phosphorus: 645-903 mg
LESAFFRE YEAST CORPORATION
ALLERGEN &amp; SENSITIVE COMPONENTS
ITEM: RED STAR<SUP>® WINE YEAST PRODUCT CODES: 66014, 66020, 66026, 66030, 66038, 66088, 85115, 85125, 85150, 85200, 85250, 85350, 85400, 85410, 85560, 85780, 85820, 85930, 85980
ALLERGEN &amp; SENSITIVE COMPONENT Q#1: PRESENT IN PRODUCT Q#2: PRESENT ON SAME LINE
Yes No Yes No
BARLEY PRODUCTS X X
BHA, BHT X X
CELERY (root, leaves, stalk) X X
CHOCOLATE PRODUCTS X X
CORN FLOUR / MEAL X X
EGG PRODUCTS (mayonnaise, meringue, X X
ovalbumin, etc.)
FD &amp; C COLORS (Yellow #5, etc.) X X
FISH any type X X
HYDROLYZED ANIMAL PROTEIN X X
HYDROLYZED PLANT PROTEIN X X
3-MCPD ( MONOCHLOROPROPYLDIOL ) X X
MEAT &amp; MEAT DERIVATIVES (beef, pork) X X
MILK PRODUCTS (butter, casein, cheese, whey, X X
nougat, malted milk, sour cream, yogurt, etc.)
MONOSODIUM GLUTAMATE X X
OAT PRODUCTS X X
PEANUT PRODUCTS X X
RYE PRODUCTS X X
SEEDS (cottonseed, poppy, sesame, sunflower, etc.) X X
SHELL FISH (crustaceans, mollusks, shrimp, crab, X X
lobster, oyster, clam, scallop, crayfish, etc.)
SOYBEAN PRODUCTS (tofu, miso, soy-derived X X
vegetable protein, etc.)
SULFITES X X
TREE NUT PRODUCTS (almond, cashew, hazelnut, X X
macadamia, pecan, pine, pistachio, walnut, etc.)
WHEAT PRODUCTS (bran, bread crumbs, cracker X X
meal, farina, graham flour, wheat germ, etc.)
OTHER:
Robert E. Biwersi
Director, Quality Assurance
February 2004
MATERIAL SAFETY DATA SHEET
LESAFFRE YEAST CORPORATION </SUP>
<TABLE dir=ltr cellSpacing=0 cellPadding=9 width=756 border=1>
<T>
<TR>
<TD vAlign=top width="50%" height=49><SUP>
MILWAUKEE, WISCONSIN </SUP>
IDENTITY (As used on Label and List)
RED STAR® WINE YEASTS </TD>
<TD vAlign=top width="50%" height=49>
Note: Blank spaces are not permitted. If any item is not applicable, or no information is available, the space must be marked to indicate that. </TD></TR></T></TABLE>

 

[grapeman]

Has this fermented some with those readings or did you type them in wrong. 1.010 would be ready to transfer to secondary and almost done fermenting.

 

[swillologist]

Yes I did appleman. Let me look again.

 

[swillologist]

Here is what I had appleman. I had a 1.102. It is working now and I have a 1.100. I didn't know if it would finish sweet or if I would have some rocket fuel.

 

[grapeman]

Hey Swill
It will probably finish on the dry side. Premier Cuvee is good to about 18% alcohol. The Montepulciano is a pretty full bodied wine so it should be good even at an elevated alcohol. It should probably be about 14% ABV (give or take a bit)when done- not bad.


Here is a link to the yeast chart at WineMaker Magazine
http://www.winemakermag.com/guide/yeast


and I will try copying their chart here but it might not format right.

<TABLE cellSpacing=0 cellPadding=0>
<T>
<TR>
<TD =sectiontableer>Company</TD>
<TD =sectiontableer>Yeast Name</TD>
<TD =sectiontableer>Dry/Liquid</TD>
<TD =sectiontableer>Strain #</TD>
<TD =sectiontableer>Suggested Wine Styles</TD>
<TD =sectiontableer>Temp Range (°F)</TD>
<TD =sectiontableer>Alcohol Tolerance (% ABV)/Flocculation</TD></TR></T>
<T>
<TR =sectiontableentry1>
<TD>Lalvin</TD>
<TD>KIV-1116</TD>
<TD>Dry</TD>
<TD>1016-02</TD>
<TD>Cider, Stuck Fermentations</TD>
<TD>59-86°</TD>
<TD>18% Low</TD></TR>
<TR =sectiontableentry2>
<TD>Lalvin</TD>
<TD>EC-1118</TD>
<TD>Dry</TD>
<TD>1018-02</TD>
<TD>Champagne, Dry Meads, Late Harvest, Secondary-Stuck Ferment</TD>
<TD>45-95°</TD>
<TD>18% Low</TD></TR>
<TR =sectiontableentry1>
<TD>Lalvin</TD>
<TD>71-B</TD>
<TD>Dry</TD>
<TD>1022-02</TD>
<TD>Blush, Juice from Concentrates, Nouveau, Whites, Young Reds</TD>
<TD>59-86°</TD>
<TD>14% Medium</TD></TR>
<TR =sectiontableentry2>
<TD>Lalvin</TD>
<TD>ICV D-47</TD>
<TD>Dry</TD>
<TD>1080-02</TD>
<TD>Blush, Dry Whites, Sweet Mead</TD>
<TD>50-86°</TD>
<TD>14% Medium</TD></TR>
<TR =sectiontableentry1>
<TD>Lalvin</TD>
<TD>BOURGOVIN RC 212</TD>
<TD>Dry</TD>
<TD>1105-02</TD>
<TD>Aged Reds, Young Reds</TD>
<TD>59-86°</TD>
<TD>14% Low</TD></TR>
<TR =sectiontableentry2>
<TD>Red Star</TD>
<TD>Flor Sherry</TD>
<TD>Dry</TD>
<TD>Davis#519</TD>
<TD>Sherry (primary and secondary fermentation)</TD>
<TD>59-86°</TD>
<TD>10-20% Low</TD></TR>
<TR =sectiontableentry1>
<TD>Red Star</TD>
<TD>Montrachet</TD>
<TD>Dry</TD>
<TD>Davis#522</TD>
<TD>Chardonnay, Merlot, Syrah, Zinfandel</TD>
<TD>59-86°</TD>
<TD>13% Low</TD></TR>
<TR =sectiontableentry2>
<TD>Red Star</TD>
<TD>Pasteur Champagne</TD>
<TD>Dry</TD>
<TD>Davis#595</TD>
<TD>Cabernet, Cider, Dry Whites, Fruits, Meads, Port</TD>
<TD>59-86°</TD>
<TD>13-15% Medium-Low</TD></TR>
<TR =sectiontableentry1>
<TD>Red Star</TD>
<TD>Côte des Blancs</TD>
<TD>Dry</TD>
<TD>Davis#750</TD>
<TD>Blush, Chardonnay, Cider, Riesling, Sparkling Cuvée</TD>
<TD>64-86°</TD>
<TD>12-14% Low</TD></TR>
<TR =sectiontableentry2>
<TD>Red Star</TD>
<TD>Premier Curvée</TD>
<TD>Dry</TD>
<TD>Davis#796</TD>
<TD>Anything but residual-sugar wines</TD>
<TD>45-95°</TD>
<TD>18% Low</TD></TR>
<TR =sectiontableentry1>
<TD>Red Star</TD>
<TD>Pasteur Red</TD>
<TD>Dry</TD>
<TD>Davis#904</TD>
<TD>Berry and Cherry Wine, Cabernet, Gamay, Merlot, Pinot, Syrah, Zinfandel</TD>
<TD>64-86°</TD>
<TD>16% Low</TD></TR>
<TR =sectiontableentry2>
<TD>White Labs</TD>
<TD>Champagne</TD>
<TD>Liquid</TD>
<TD>WLP-715</TD>
<TD>Barleywine, Champagne, Cider, Dry Meads, Dry Whites</TD>
<TD>70-75°</TD>
<TD>17% Low</TD></TR>
<TR =sectiontableentry1>
<TD>White Labs</TD>
<TD>Avise Wine Yeast</TD>
<TD>Liquid</TD>
<TD>WLP-718</TD>
<TD>Chardonnay, Complex whites</TD>
<TD>60-90°</TD>
<TD>15% Low</TD></TR>
<TR =sectiontableentry2>
<TD>White Labs</TD>
<TD>Sweet Mead and Wine</TD>
<TD>Liquid</TD>
<TD>WLP-720</TD>
<TD>Blush, Cider, Fruit Wine, Gewürztraminer, Sweet Mead</TD>
<TD>70-75°</TD>
<TD>15% Low</TD></TR>
<TR =sectiontableentry1>
<TD>White Labs</TD>
<TD>Steinberg-Geisenheim Wine Yeast</TD>
<TD>Liquid</TD>
<TD>WLP-727</TD>
<TD>Gewürztraminer, Riesling</TD>
<TD>50-90°</TD>
<TD>14% Low</TD></TR>
<TR =sectiontableentry2>
<TD>White Labs</TD>
<TD>Chardonnay White Wine</TD>
<TD>Liquid</TD>
<TD>WLP-730</TD>
<TD>Blush, Chablis, Chenin Blanc, Sauvignon Blanc, Whites</TD>
<TD>50-90°</TD>
<TD>14% Low</TD></TR>
<TR =sectiontableentry1>
<TD>White Labs</TD>
<TD>French White Wine Yeast</TD>
<TD>Liquid</TD>
<TD>WLP-735</TD>
<TD>Muscadelle, Sauvignon Blanc, Sémillon</TD>
<TD>50-90°</TD>
<TD>16% Low</TD></TR>
<TR =sectiontableentry2>
<TD>White Labs</TD>
<TD>Merlot Red Wine Yeast</TD>
<TD>Liquid</TD>
<TD>WLP-740</TD>
<TD>Cabernet, Chardonnay, Pinot Noir, Sauvignon Blanc, Sémillon, Shiraz</TD>
<TD>60-90°</TD>
<TD>18% Low</TD></TR>
<TR =sectiontableentry1>
<TD>White Labs</TD>
<TD>Assmanshausen Wine Yeast</TD>
<TD>Liquid</TD>
<TD>WLP-749</TD>
<TD>Pinot Noir, Zinfandel</TD>
<TD>50-90°</TD>
<TD>16% Low</TD></TR>
<TR =sectiontableentry2>
<TD>White Labs</TD>
<TD>French Red Wine Yeast</TD>
<TD>Liquid</TD>
<TD>WLP-750</TD>
<TD>Cabernet Franc, Cabernet Sauvignon, Merlot</TD>
<TD>60-90°</TD>
<TD>17% Low</TD></TR>
<TR =sectiontableentry1>
<TD>White Labs</TD>
<TD>Cabernet Red Wine Yeast</TD>
<TD>Liquid</TD>
<TD>WLP-760</TD>
<TD>Cabernet, Chardonnay, Merlot, Sauvignon Blanc</TD>
<TD>60-90°</TD>
<TD>16% Low</TD></TR>
<TR =sectiontableentry2>
<TD>White Labs</TD>
<TD>Suremain Burgundy Wine Yeast</TD>
<TD>Liquid</TD>
<TD>WLP-770</TD>
<TD>Chardonnay, Pinot Blanc, Pinot Noir</TD>
<TD>60-90°</TD>
<TD>16% Low</TD></TR>
<TR =sectiontableentry1>
<TD>White Labs</TD>
<TD>English Cider</TD>
<TD>Liquid</TD>
<TD>WLP-775</TD>
<TD>Cider</TD>
<TD>68-75°</TD>
<TD>14% Medium</TD></TR>
<TR =sectiontableentry2>
<TD>Wyeast</TD>
<TD>Pasteur Champagne</TD>
<TD>Liquid</TD>
<TD>4021 Activator</TD>
<TD>Dry Whites, Gewürztraminer, Pinot Blanc, Sauvignon Blanc, Spumante</TD>
<TD>55-75°</TD>
<TD>17% Medium</TD></TR>
<TR =sectiontableentry1>
<TD>Wyeast</TD>
<TD>Chateau Red</TD>
<TD>Liquid</TD>
<TD>4028 Activator</TD>
<TD>Burgundy, Cabernet, Gamay, Pinot Noir, Red Varietals, Rhone, Zinfandel</TD>
<TD>55-90°</TD>
<TD>14% Medium</TD></TR>
<TR =sectiontableentry2>
<TD>Wyeast</TD>
<TD>Sake #9</TD>
<TD>Liquid</TD>
<TD>4134 Activator</TD>
<TD>Dai Gingo, Fruits, Nigori, Plum Wine, Rice Beer, Sake</TD>
<TD>60-75°</TD>
<TD>16% Low</TD></TR>
<TR =sectiontableentry1>
<TD>Wyeast</TD>
<TD>Sweet Mead</TD>
<TD>Liquid</TD>
<TD>4184 Activator</TD>
<TD>Cherry, Cider, Cyser, Fruit Wine, Ginger Ale, Peach, Raspberry</TD>
<TD>60-75°</TD>
<TD>11% Medium</TD></TR>
<TR =sectiontableentry2>
<TD>Wyeast</TD>
<TD>Chablis</TD>
<TD>Liquid</TD>
<TD>4242 Activator</TD>
<TD>Chablis, Chardonnay, Chenin Blanc, Fruity Whites, Gewürztraminer, Pinot Gris</TD>
<TD>55-75°</TD>
<TD>12-13% Medium</TD></TR>
<TR =sectiontableentry1>
<TD>Wyeast</TD>
<TD>Chianti</TD>
<TD>Liquid</TD>
<TD>4244 Activator</TD>
<TD>Barbera, Barberesco, Barolo, Chianti, Nebbiolo, Sangiovese</TD>
<TD>55-75°</TD>
<TD>14% Medium</TD></TR>
<TR =sectiontableentry2>
<TD>Wyeast</TD>
<TD>Bordeaux</TD>
<TD>Liquid</TD>
<TD>4267 Activator</TD>
<TD>Fr. Cabernet, Merlot, Petit Syrah, Pinot Noir, Riojo, Valdepeñas</TD>
<TD>55-90°</TD>
<TD>14% Medium</TD></TR>
<TR =sectiontableentry1>
<TD>Wyeast</TD>
<TD>Eau de Vie</TD>
<TD>Liquid</TD>
<TD>4347 Activator</TD>
<TD>Barleywine, Cordials, Eau de Vie, Grappa, Single Malts</TD>
<TD>65-80°</TD>
<TD>21% Low</TD></TR>
<TR =sectiontableentry2>
<TD>Wyeast</TD>
<TD>Dry Mead</TD>
<TD>Liquid</TD>
<TD>4632 Activator</TD>
<TD>Cyser, Dry Cider, Fruit Mead, Herbal Mead, Meads</TD>
<TD>55-75°</TD>
<TD>18% Low</TD></TR>
<TR =sectiontableentry1>
<TD>Wyeast</TD>
<TD>Cider</TD>
<TD>Liquid</TD>
<TD>4766 Activator</TD>
<TD>Cider</TD>
<TD>60-75°</TD>
<TD>12% Low</TD></TR>
<TR =sectiontableentry2>
<TD>Wyeast</TD>
<TD>Portwine</TD>
<TD>Liquid</TD>
<TD>4767 Activator</TD>
<TD>add Brandy for classic Port, Dry Reds, Dry Whites</TD>
<TD>60-90°</TD>
<TD>14% Medium</TD></TR>
<TR =sectiontableentry1>
<TD>Wyeast</TD>
<TD>Rudesheimer</TD>
<TD>Liquid</TD>
<TD>4783 Activator</TD>
<TD>Fruity Ciders, Ice Wine, Rhine Wines, Riesling</TD>
<TD>55-75°</TD>
<TD>12-13% Medium</TD></TR>
<TR =sectiontableentry2>
<TD>Wyeast</TD>
<TD>Zinfandel</TD>
<TD>Liquid</TD>
<TD>4946 Activator</TD>
<TD>Pinot Noir, Syrah or any high sugar must, Zinfandel</TD>
<TD>60-85°</TD>
<TD>18% Medium</TD></TR></T></TABLE>

 

[swillologist]

Thanks appleman.

 

[gaudet]

Great info Appleman..... Thanks as well.

 

[smurfe]

The Curvee will ferment to dry. From what I see you are pretty well on the money and should have no issue. I will throw another thing into the yeast discussion. Many will want a wine to finish with some residual sweetness and will use for example the Cote des Blancs yeast believing it's low alcohol tolerance will wither out. I will say that I have used this strain a few times and it fermented to dry every time. I used it in a batch of raspberry last that I misread my hydrometer (read 1.089 when it was really 1.189)and had a much higher SG than I though. I found out my mistake after fermentation started and I checked the SG with another hydrometer and the reading was higher than when I started. I then realized my mistake and didn't want to dilute. The wine ended up around 20% alcohol and is indeed rocket fuel. They yeast fermented down to 0.090 Even with a ton of back sweetening this wine was nasty.

 

[swillologist]

Thanks smurfe. I really would like to finish it to dry then back sweeten. However I didn't want rocket fuel either. I know I can't get the exact read on this without know the finishing SG. But roughly I think I have it at around 14 to 15%. I'm not sure if this is good or bad.

 

[gaudet]

The wine ended up around 20% alcohol and is indeed rocket fuel. They yeast fermented down to 0.090 Even with a ton of back sweetening this wine was nasty.

But did you drink it all? Or did you give it away as gifts to the relatives you don't really claim?

 

[Jack on Rainy]

The wine ended up around 20% alcohol and is indeed rocket fuel. They yeast fermented down to 0.090 Even with a ton of back sweetening this wine was nasty.

But did you drink it all? Or did you give it away as gifts to the relatives you don't really claim?

Or did you bring to your poker buddies?

 

[gaudet]

The wine ended up around 20% alcohol and is indeed rocket fuel. They yeast fermented down to 0.090 Even with a ton of back sweetening this wine was nasty.

But did you drink it all? Or did you give it away as gifts to the relatives you don't really claim?

Or did you bring to your poker buddies?

That would get you kicked outta the circle............. Bad Karma Bad Bad Bad