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- Jan 4, 2022
- Reaction score
- The Poconos
I’ve used mostly ec1118 and champagne yeast and now I’m fermenting 2 wines with K1-V1116 wild blueberry and dragon blood ( quad berry). I’ve noticed fermentation with 1116 is not so vigorous, as with 1118. Less foam but yeasts still doing the job. 1118 at the rehydration process created a 1/2” thick foam in a glass container I used within 20 minutes but K1-V1116 created a few bubbles only. I wonder if this is what others observed too or I have yeasts that are maybe close to expiration date?