ashton Hammar
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- Joined
- Sep 15, 2008
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Hey Everyone -
So I am about to start some Asian Pear wine. After spending some time at a local bar in my home town, a friendly farmer I ran into and engaged in talking, told me he had some Asian Pears he didn't need. So the next day he dropped them off and now I have 25lbs!!!
I have been looking at people's topics on pear wine but my question is what type of yeast should I use? I like to use Lalvin and am considering either:
1) 71B-1122 or
2) ICV-D47
I was leaning towards the ICV-D47 but I was reading it prefers malolactic fermentation. Would this type of fermentation be good for a pear wine? I read it usually takes the 'crispness' off of a white wine. I know Waldo used EC-1118 for his. Please let me know your thoughts on which to use.. or if it really makes a big difference at all.
Ash
So I am about to start some Asian Pear wine. After spending some time at a local bar in my home town, a friendly farmer I ran into and engaged in talking, told me he had some Asian Pears he didn't need. So the next day he dropped them off and now I have 25lbs!!!
I have been looking at people's topics on pear wine but my question is what type of yeast should I use? I like to use Lalvin and am considering either:
1) 71B-1122 or
2) ICV-D47
I was leaning towards the ICV-D47 but I was reading it prefers malolactic fermentation. Would this type of fermentation be good for a pear wine? I read it usually takes the 'crispness' off of a white wine. I know Waldo used EC-1118 for his. Please let me know your thoughts on which to use.. or if it really makes a big difference at all.
Ash