Best Yeast for Dessert Wine

[tbayav8er]

Hi Everyone,

Just about to start the toasted caramel dessert wine from RJS. Is EC-1118 a good yeast for this, or will I get much better results with something else? Thanks!

 

[VinesnBines]

EC 1118 has a higher alcohol tolerance. It is considered a Champagne yeast (Prise de Mousse) and it will ferment through when other yeasts will stall or get stuck.

 

[joeswine]

Toasted Caramel Port kit, when done right becomes a best of show.

 

[joeswine]

Phase #2 TOOK best OF SHOW AT Hammonton WINE FESTIVAL AND CELLARMASTERS .
Have fun with these port kits it's all in the thinking .

 

[hounddawg]

i only keep 2 types of yeast, EC-1118 & K1V-1116, K1V-1116 will give a slightly more flavor and noise, and wine i make i double or triple and even more fruit, more fruit the more flavor and noise, now i only make country wines, fruit and berries, proper wines are grape only, or so i'm told,
Dawg

 

[pillswoj]

The f-paq in the kit is going to dominate the flavour profile. Stick with the 1118 as the higher alcohol tolerance is needed on the dessert wines

 

[joeswine]

Not only that the volume of these wines are about 3 gallons keep that in mind we've really concentrated down the flavors okay so let your hydrometer be your guide pay close attention to it and let the end product be what you want to be.