Fruit Wines

[bub307]

What is the best yeast for fruit wines can handle 15% abv and not mess with the fruit flavor much?

 

[cmason1957]

Fruit wines much above 10-11% abv and you don't taste much fruit, no matter the yeast used.

 

[DoctorCAD]

Stick to 12% max...your taste buds will thank you.

 

[bub307]

ok 12% what yeast

 

[Elmer]

ok 12% what yeast

I have always used Lalvin- 1118

And everything turns out fine.

 

[RegarRenill]

I'd recommend 71b, ec-1118 is a monster of a workhorse yeast, but it can blow off some more delicates notes and aromas. Ec-1118 is also tolerant up to 18% ABV, so if you want to make rocket fuel, or get a stuck ferment, it's a great yeast to use.

71b only tolerates around 14-15%, and metabolizes some malic acids (common in apples, pears, plums, etc), and is gentle with the fruit's aromatics.


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[jensmith]

I make fruit wines that are 14-16%abv with a wide varity of yeast. No flavor loss has been detected. You can tell what fruit you are drinking each time. I leave mine bone dry as well. Maybe you guys are loosing the flavor to oversweetening?


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[Julie]

I have made fruit wines at 14% and others at 12% and the ones at 12% have a much better flavor. You really do not lose flavor but the alcohol bite with a fruit wine is more detectable, grapes seem to take a high alcohol much better.

Like said above, 1118 is a monster of a yeast and not all that good for fruit wines, I normally stick with 71B