Has anyone ever experimented with different yeast strains in a wine kit?
I've found that almost all the moderately priced kits I've bought use lalvin EC-1118 champagne yeast.
It's very reliable and forgiving, but it also ferments out just about everything in it's path.
Last weekend, I started a Wine Maker's Choice Chardonnay using KV1116.
I've had good luck making dry sparkling ciders using both 1116 and 1118, the diffeence being that 1116 seems to leave a bit more body and ferments more slowly.
We'll see if this translates into wine.
I'd like to hear others reccomendations and experiences with yeast
I've found that almost all the moderately priced kits I've bought use lalvin EC-1118 champagne yeast.
It's very reliable and forgiving, but it also ferments out just about everything in it's path.
Last weekend, I started a Wine Maker's Choice Chardonnay using KV1116.
I've had good luck making dry sparkling ciders using both 1116 and 1118, the diffeence being that 1116 seems to leave a bit more body and ferments more slowly.
We'll see if this translates into wine.
I'd like to hear others reccomendations and experiences with yeast
