Yeast for Welch's white grape

[calvin]

Going to be finally starting my batch of Welch's concentrate. I would have started it today but I was gathering my ingredients and noticed I don't have any acid blend. Since I'm headed to my LHBS I thought I'd try a different yeast strain than what I have on hand. 1118

What are your thoughts on yeast for this batch?

D-47 sounded good but I noticed max temperature range for this strain is 68 degrees. My fermenting area is usually around 70-72. So that probably won't work? If I did go this route would the higher temps ruin the batch? I could set my primary on the concrete floor? Maybe that would help.

K1v-1116 sounds like it might be my best bet

Or I have 1118 on hand

Any advice would be appreciated
Thanks in advance




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[Dale1978]

I did a White Grape a few months back used Cos De Blanc - I think I spelled it correctly - Red Star Brand - it is suppose to be a good fruit strand of yeast - mine turned out really well - I also use 1118 - but on some wines it seems to blow off a lot of flavor

 

[Kraffty]

I used that also for Welches White and liked how it worked "Cote des blanc"
Mike

 

[blueflint]

I like Cote des blanc on Niagara Peach. Used it several times, does well. I am using D47 for the first time right now, kind of slow like Cote does blanc. Feed your yeast , treat them well and they will do you well.

-Tony

 

[dralarms]

I use 71b 1122 lavin. Works great and gives a nice flavor in the end.

 

[calvin]

My recipe calls for 12 tsp of acid blend. Does this seem like way to much?


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[dralarms]

Yes. Don't use any, welches is balanced already. I make this all the time and have 10 gal. cooling it's heels in carboys right now. If you have an acid tester test the juice, it will be right. IMHO

 

[Duster]

I also agree with CDB yeast for fruits or whites. Premier curvee is also very good for reds. These are my two primary go to yeasts



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[Dale1978]

I agree with Dralarms - test the acid - I followed a recipe making mine and tested the acid right before pitching the yeast and it was way high - had to add cal carbonate to bring it back down - so test before adding acid

 

[calvin]

Ok thanks everyone! Off to my LHBS now. I'll leave the acid blend out


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[Geronimo]

You're lucky you asked about the acid blend. 12 tsp of blend would have made lemonade out of that juice.. the blend is usually 50-60% citric acid. If you get done and the wine seems flat, flabby and uninteresting, you can always add some during secondary.

 

[calvin]

Cool. Thanks Geronimo


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