Most resilient yeast for Riesling?

Discussion in 'Yeast, Additives & Wine Making Science' started by skyfire322, Nov 10, 2017.

  1. skyfire322

    skyfire322 Junior Member

    Joined:
    May 21, 2017
    Messages:
    173
    Likes Received:
    80
    I'm a little curious on what the most resilient yeast is for Riesling. I'm torn on two which have a pretty wide temperature range: WLP27 Steinberg and the Lavlin 71B. Both have a pretty high attenuation (which I'm not super familiar with), and the Steinberg is a liquid yeast compared to the 71B which is a dry yeast.

    Has anyone had success with either of them? Also, would liquid yeast require more/less nutrients?
     
    Last edited: Nov 10, 2017

Share This Page