What is your favorite Yeast?

[Skycrestfarm]

This year I have been experimenting with what I think is a great yeast. I make mostly red fully dry wines and have been having great success with a composite strain BM4X4 yeast. This is a commercial yeast that is sold in 1 KG quantities by the manufacturer. I have found a dealer on Amazon that sells 5 gram quantities of this yeast for $3. This yeast is a combination of two yeast strains BM47 and another... I forget the other strain. BM47 produces a great mouth feel but can have trouble getting started during the lag phase. The companion yeast strain carries the early primary fermintation and is later joined by BM47. I have made two batches of Red wine with this yeast and have really enjoyed the end product.

Feel free to boast on your favorite yeast!

Sykcrestfarm
Stephen

 

[sour_grapes]

I think that BM4x4 is composed of BM45 plus another yeast. And, if I am not mistaken, Lalvin does not reveal what that other yeast is.

I have made a grand total of 1 batch using BM45. There were notable differences in the fermentation compared to other yeasts I have used, like a lot more foam and gooey sludge. I am assuming the gooey sludge is related to the polysaccharides that will provide the mouthfeel! My BM45 was, indeed, slow to take off; on the plus side, this allowed me to get an accurate OG reading, with the sugars out of the grape pack, but no fermentation having started.

 

[GreginND]

It all depends on the criteria you need. Around here I need yeasts that will eat malic acid. That is one of my highest priorities. So, I used exclusively 71B this year. Next year I may try maurivin b.

 

[big-al]

I also like BM4x4, but save yourself some money and get it from Morewine.
You can get 80g for $12.95.

http://morewinemaking.com/products/dry-wine-yeast-bm-4x4.html

 

[cocroach]

Stephen/Paul, I'm curious to know what grape varieties you chose to use the BM4x4 and BM45 with? Other than mouth-feel, did you notice any different aromas/flavour profiles? I heard these ones were supposed to produce plum/jam flavours. I've selected a few different yeast strains (inlcuding the BM4x4) to go with either a Barolo, or Amarone I plan to make and blend.

I recently used Wyeast (Chianti) liquid yeast smack-pack on a RJS Nebbiolo I have bulk aging and a RJS Winery Series Rosso Grande Excellente. This yeast started up way faster than the normal dry EC1118 yeast. Also, I noticed that the Nebbiolo doesn't seem to have that strong "kit-smell"; instead, it actually smells quite pleasant. So far I like this yeast, but it is way too expensive at $9.95 a pack, which is only enough to inoculation 5 gallons.

 

[sour_grapes]

I chose to use BM45 on a Super Tuscan (CC Showcase Rosso Fortissimo). It is still in secondary, so I cannot say anything yet about how it turned out. But I have high hopes!

 

[Pumpkinman]

Cocroach,
Check out this link for a Yeast & Grape Pairing guide from Lallemand, select the grape you are using and it will give a load of info on various yeasts recommended for that style and what characteristics that they will contribute to your wine.

Click Here!

 

[nucjd]

Thanks for the link pumpkinman. This info is golden.

 

[Skycrestfarm]

Yeah... Thanks Pumpkinman... That link is great!

 

[Skycrestfarm]

Big-al
Thanks for the yeast source. You are right 80 grams for $13 is way better than $3 for 5 grams!

 

[jswordy]

Cocroach,
Check out this link for a Yeast & Grape Pairing guide from Lallemand, select the grape you are using and it will give a load of info on various yeasts recommended for that style and what characteristics that they will contribute to your wine.

Click Here!

Not an American grape in the lot.

 

[sour_grapes]

Not an American grape in the lot.

Whaddya expect with a name like Lallemand!? (Which I assume is a corruption of L'Allemand -- so French for "the German") Not very American!

 

[HenryMae]

Would you ever change the yeast provided in a kit?


Sent from my iPad using Wine Making

 

[MrKevin]

Would you ever change the yeast provided in a kit?


Sent from my iPad using Wine Making

Changing the yeast is pretty standard for me. I believe that kit manufactures will sacrifice quality for performance.

 

[cocroach]

Thanks Pumpkinman. Yes, I have referenced this list from another post. Very helpful indeed!! I selected about 5 different yeast strains that I's like to try.

Cheers.

 

[sour_grapes]

Would you ever change the yeast provided in a kit?

Many, if not most, of us here swap out the yeast on kits. I certainly do.

 

[Turock]

Be careful not to add nutrient during this long lag phase--it can get the wild yeast to take off.

 

[harleydmn]

i have had very good results with qa23 for my whites

 

[Skycrestfarm]

Cocroach...
I have used BM4X4 with Barolo and am currently making a batch of Cabernet Sav. with this yeast. The Barolo has a Plum-like flavor and nice mouth feel. I have not tried the Cab yet but the aromas are quite nice. Next month I am getting 12 gallons of Zinandel juice (Chilian) and plan to use BM4X4 again.

Skycrestfarm
Stephen

 

[sour_grapes]

I suppose I never answered the OPs question (mostly because my kits are too new for me to have a well-formed opinion). I have used ICV-D254 and RP15 on a few kits, and am pleased. I think I will oscillate between those two and BM45 for a while.