Rtrent2002
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- Joined
- Oct 5, 2014
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Just bought 2 red kits (trio red and super Tuscan) and have a question about yeast. The kits obviously come with lalvin EC 1118 to ensure a complete flawless fermentation but I pitched red star Pasteur red hoping to achieve a more robust flavor profile with more depth.
Every time I use Pasteur red I can never get the SG down far enough and it seems to leave a slight off sweet taste on wines that I want to ferment completely dry.
Question.... Would it be ok to pitch the EC 1118 a few days in AFTER I've achieved the right flavor profile and then let the 1118 kick in to ensure a complete dry fermentation. (EC 1118 has a higher alcohol tolerance)?
Every time I use Pasteur red I can never get the SG down far enough and it seems to leave a slight off sweet taste on wines that I want to ferment completely dry.
Question.... Would it be ok to pitch the EC 1118 a few days in AFTER I've achieved the right flavor profile and then let the 1118 kick in to ensure a complete dry fermentation. (EC 1118 has a higher alcohol tolerance)?
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