yeast

I guess I’m partially looking for reassurance for my neuroses. I just pitched Avante into my California Malbec must. Think it’s fine for this style? (1.087 OG, 3.8 pH) All the recommendations out there suggest using another yeast for Malbec, and Malbec doesn’t seem to be a grape mentioned when...

Hi everyone. I ordered wine yeast but there was a significant delay in delivery and will probably be here on Monday or Wednesday and my grapes have been sitting in the boxes since Thursday the 28th, hence I worry they will start spoiling despite being in a dark and cool place. Was wondering If I...

Has anyone used Renaissance Bravo for Cabernet Sauvignon? I am considering using this yeast but don’t know much about it. In the past I’ve used Renaissance Avante with a Zinfandel that turned out great. I liked the flavor notes that Renaissance posted for Bravo over Avante for a Cabernet. I have...

I have a fun tasting dark cherry wine that is about a week from being racked to a carboy leaving that wonderful lees behind for making skeeter Pee. Thing is I have a lot going on that weekend. I wondered if anyone has had success putting that slurry into a container and keeping it in a...

This is more for info.... I crush between 200 - 300 kg of grapes a year, and typically use 80gm. To be cost effective I need to buy in a packet of 500gm. My first batch was in 2018 - when I bought 500g. Used it again in 2019, then discarded it to be safe - Wasted 340gm. So I bought a new...

I currently have a 60L brew of Watermelon and Strawberries. The yeast which was CL23 says one pack per 25L but I have only put one pack for the 60L brew. I believe the yeast grow? Will it get itself to the right level needed or am I slowing down fermentation? It seems to be bubbling away nicely.

I just added rehydrated cider yeast to my pear wine must and realized the temperature was still close to 110! Yikes! How will I know if it i killed it? If I wait 24 hours to see activity will I have to reheat my must (no campden here) to kill off any possible wild yeast? Will it hurt to add...

Hi, I'm new to wine making and I've come across a problem. I started off with 20 litres of orange juice and 3kgs of white sugar, some cinnamon sticks and whole green cardamom pods, I added 20 grams of champagne yeast and have been letting it ferment for, now total, 3 weeks. I measured the...

A question I've had but never really found a good answer for: what happens to yeast when they reach their alcohol tolerance? Do they start dying off? Or do they just go dormant? For example, say I had a wine where the yeast reached their tolerance and stopped fermenting even though there was...

I’m taking over winemaking this year for my father for the first time (medical issues-memory), and having an issue with what seems like a stalled fermentation. We’re making Alicante from grapes, crushed and initially 19 Brix, added sugar and brought up to 22 Brix, then fermentation started...

Morning everyone, I recently got Blanc du bois grape juice this past weekend and ended up inoculating them with ec118 on Sunday. 2 of my five gallon containers are fermenting away, and 2 of them are complete duds. Any recommendations for next steps? We’ve hit it with a yeast nutrient to...

First time making wine. How can i know if my yeast is working or not? It has been 20 hours since i started it. I followed the instructions from the kit. But im just wondering should there be more bubbles or what should i see? Also my lid for my primary fermentor doesnt have a hole for an air...

I started a few batches of wine in 2018 with fresh high quality grapes and they came out great, much better than your average $5 bottle of wine. I did not use any yeast nutrients though. Do yeast nutrients improve the taste and quality of wine? Would it be worth adding to my next batch?

Hi First i need say thank you that shares your experience to me. Second I have 2 question 1- My first question is Calculate the amount of yeast for making wine. So I went to this website https://vinoenology.com/calculators/fermentation/ and so they write “yeast rate addition” in index of...

I have the opportunity to make pumpkin wine, but i have found myself without yeast! I'm home only 2 days a week and it's now or never for it, and i was thinking maybe i can add some already fermenting wine to it? Would it successfully start a new colony? How much should i need to add ? Has...

So I live in St. Louis Missouri. For the last few years I have been picking fresh Chambourcin grapes from a friends vineyard in Illinois. This year because of the odd weather his crop was pretty wrecked So we ordered some Kings River California Cabernet grapes. My first time making a Cabernet...

Hello. First timer here. I am using the wine eclipse kit with grape skins. 6 gallons in 8 gallon plastic bucket with lid and airlock from Master Vinter. I see mixed advice for covered v. uncovered but decided to airlock it for my first go. Followed directions to a T I believe. Pitched the...

I have been watching videos on YouTube. Tim Vandergrift and one other. Both of them stirred everything in very good except the yeast. They both poured the yeast on top and left it. Do you not stir in the yeast?

I can’t believe it but I forgot to kill the wild yeast. We picked, I added pectin enzyme and optional-red, waited a day then activated purchased yeast and go-ferm this evening and added it to the grapes . Then realized I never killed the wild yeast. What do I do?

So I am being gifted enough frozen raspberries for a batch of wine. Since this is a one-off, there won't be rounds for experimenting so I'd like to do as best as I can the first time around. What would your choice be for a yeast to use? My research has turned up preferences all over the place...