prise de mousse

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scotty

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Someone just gave me some red star prise de mousse yeast.




I think it is now called priemere cuvee or something like that.


In researching the name i seem to find writers referring to the prise de mousse as an occurance rather than just a yeast strain.
Will somepne clarify this for me please.




The yeast is undated also. I'm a starter bottle fan so if its a dud it wont ever get into any wine primary.
 
I think you have it right there Scotty. It may be old, but give it a shot. If it starts up, good, if not- oh well. I always thought that Prise de Mousse was a fancy French Term for Mouse Prize- You drain that barrel down to the bottom and you get the mouse prize that fell in it at some stage and died- Happy I might add!
 
All those french names for food and wine usually sound better than they taste.
I have a cousin who always talked about french cooking.
I went to the drake in chicago about 40 years ago and tried the stuff.
Good food no doubt but i guess the french resturants need those names to charge high prices for chicken with some wine poured over it.


I always laugh at thebeef and brown gravy with mushrooms.


I love snails in butter sauce but i guess the english names ruin the glamor
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I am thinking of makinga "Worm Wine" may not taste too good but it would have loads of Protien
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Waldo said:
I am thinking of makinga "Worm Wine" may not taste too good but it would have loads of Protien
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What will you name it Waldo.




Vin a la squisheee musheee
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OH YES


Does any one know what type of wine this mystery yeast may be best for???
 
prise de mousse is fairly versatile--reds, whites, rose, stuck fermentations. works well in a broad temperature range and it has a low N requirement, so you won't need to add much (if any) DAP. PDM is also a low producer of H2S.
 

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