Choosing the Right Yeast

[RickD]

I am trying to make a Blackberry wine with 12-13% ABV. I went with Red Star Premier Classique (Montrachet). I now believe that this was a bad choice because of it's reported 13% alcohol tolerance. Am I correct?

 

[mainshipfred]

If you're referring to the 13% tolerance I think you will be fine. It will probably ferment to at least that.

 

[sour_grapes]

But another characteristic of Montrachet is that it needs ample nutrients, or it can produce H2S. I don't have any knowledge about whether blackberries typically have sufficient nutrients, but beware!

 

[JohnW]

But another characteristic of Montrachet is that it needs ample nutrients, or it can produce H2S. I don't have any knowledge about whether blackberries typically have sufficient nutrients, but beware!

Sour-grapes makes a good point. If you have some Fermaid-K or other yeast nutrient on hand you may want to add some per directions.

 

[RickD]

Sour-grapes makes a good point. If you have some Fermaid-K or other yeast nutrient on hand you may want to add some per directions.

Thanks. My additives are (1 gallon):

• ¼ tsp Tannin;
  
• ½ tsp Pectic Enzyme;
  
• ½ tsp Acid Blend;
  
• ½ tsp Yeast Nutrient (Urea + Diammonium Phosphate);
  
• ¼ tsp Yeast Energizer.
  

 

[Rembee]

Add another addition of yeast nutrient (1/2 tsp) around day 4 of fermentation. SG of 1.050 or below. This will keep the Montrachet yeast healthy and active to help them ferment out to dry. Just make sure that you mix it with a sample of the wine first and then slowly add it back to your gallon. This will help avoid a boil over effect.

 

[user 36973]

When I make a blackberry wine, I tend toward 71B for the yeast to help manage the tartness of the berries. The TA this last year from the incoming blackberries was close to 14g/L!