I am thinking of trying some maurivin b yeast on some Frontinac grapes to help with the acids. I used 71B last year it turned out good but still high in acid.
The question I have is this part of the info
What does this mean? If I start with a SG of 1.100 will I still get 13% or will it be lower?
The question I have is this part of the info
http://www.browamator.pl/zdjecia/5/6/8/12337_Maurivin_B_karta_produktu.pdf?sess_id=19595794430ETHANOL YIELD
Maurivin B has the capacity to convert up to 18%
(w/v) of the starting sugar into metabolites other than
ethanol. As a result the ethanol concentration in the
final wine is lower when fermenting with this strain
What does this mean? If I start with a SG of 1.100 will I still get 13% or will it be lower?