What yeast to use?

[bmorosco]

Ok for a Raspberry wine made from the vinters harvest fruit base what yeast is best Lalvin 1116 or 1118 any thoughts??

 

[masta]

I wouldn't use either and would consider using RC 212 or D-47 based on Lalvin's chart.


http://consumer.lallemand.com/danstar-lalvin/refchart.html


Jack Keller's Yeast Notes:





Lalvin RC212 (Bourgovin) : This yeast is traditionally used in the Burgundy region for full red wines and is a favorite of home winemakers seeking similar big reds. Naturally, it is perfect for Pinot Noir. It has good alcohol reach (14-16%) and high temperature (68-86° F.) tolerance and excellent color stability. This yeast requires high nitrogen nutrient additions to avoid the potential development of H2S. It is quite suitable for use with non-grape black and red fruit (plums, prickly pear cactus fruit, pomergrantes) and berries (blackberries, raspberries, dewberries, mulberries). It is quite tolerant of concurrent malolactic fermentation.




Lalvin ICV-D47 (Côtes-du-Rhône) : This is a low-foaming quick fermenter that settles well and forms compact lees at the end of fermentation, although when left on the lees, ripe spicy aromas with tropical and citrus notes develop. This strain tolerates fermentation temperatures ranging from 50° to 86° F. and enhances mouth feel due to complex carbohydrates and high polysaccharide production. Malolactic fermentation proceeds well in wine made with ICV-D47. This strain is recommended for making wines from white varieties such as Chardonnay and for rosé style wines. It is ideal for persimmon, peach, nectarine, paw-paw, and mango, as well as aromatic wines such as rose petal, elderflower, anise and woodruff. It is also an excellent choice for producing mead if supplemented with yeast nutrients, especially usable nitrogen. Its alcohol ceiling is 14%.

 

[scotty]

Ok for a Raspberry wine made from the vinters harvest fruit base what yeast is best Lalvin 1116 or 1118 any thoughts??

WE JUST STARTED A RASPBERRY BATCH TONIGHT. I have 212, 1118 and montracet in my inventory. We used 1118 because of the temp range but i think 212 is a better choice for fruity wines.

 

[Waldo]

I'll throw my two cents in here if it's ok....Given that Rasberries are a fruit and not a grape ( OK, OK, You know what i mean )I would and have used Red Star Montcharet with a great deal of success inofar as a yeast that brings out the colors and flavor of the fruit being fermented. Leave plenty of head room though because it is a heavy duty foamer.

Edited by: Waldo

 

[bmorosco]

Ok I am more confused now...ahhhhhhhh

Lalvin Yeast Quick Reference Chart
<TABLE width="100%" border=1>
<T>
<TR>
<TD></TD>
<TD>
<CENTER>ICV D-47 </CENTER></TD>
<TD>
<CENTER>RC212 </CENTER></TD>
<CENTER>
<TD>
<CENTER>71B </CENTER></TD>
<TD>
<CENTER>K1V-1116 </CENTER></TD>
<TD>
<CENTER>EC-1118 </CENTER></TD></TR>
<TR>
<TD>Dry Whites </TD>
<TD =red>
<CENTER>**** </CENTER></TD>
<TD align=middle colstart="3">
<CENTER>* </CENTER></TD>
<TD align=middle colstart="4">
<CENTER>** </CENTER></TD>
<TD align=middle colstart="5">
<CENTER>*** </CENTER></TD>
<TD align=middle colstart="6">
<CENTER>*** </CENTER></TD></TR>
<TR>
<TD colstart="1">Blush or R.S. Whites </TD>
<TD =red>
<CENTER>**** </CENTER></TD>
<TD align=middle colstart="3">
<CENTER>* </CENTER></TD>
<TD =red>
<CENTER>**** </CENTER></TD>
<TD align=middle colstart="5">
<CENTER>** </CENTER></TD>
<TD align=middle colstart="6">
<CENTER>** </CENTER></TD></TR>
<TR>
<TD colstart="1">Nouveau </TD>
<TD align=middle colstart="2">
<CENTER>* </CENTER></TD>
<TD align=middle colstart="3">
<CENTER>* </CENTER></TD>
<TD =red>
<CENTER>**** </CENTER></TD>
<TD align=middle colstart="5">
<CENTER>** </CENTER></TD>
<TD align=middle colstart="6">
<CENTER>** </CENTER></TD></TR>
<TR>
<TD colstart="1">Young Reds </TD>
<TD align=middle colstart="2">
<CENTER>* </CENTER></TD>
<TD =red>
<CENTER>**** </CENTER></TD>
<TD =red>
<CENTER>**** </CENTER></TD>
<TD align=middle colstart="5">
<CENTER>** </CENTER></TD>
<TD align=middle colstart="6">
<CENTER>** </CENTER></TD></TR>
<TR>
<TD colstart="1">Aged Reds </TD>
<TD align=middle colstart="2">
<CENTER>* </CENTER></TD>
<TD =red>
<CENTER>**** </CENTER></TD>
<TD align=middle colstart="4">
<CENTER>** </CENTER></TD>
<TD align=middle colstart="5">
<CENTER>*** </CENTER></TD>
<TD align=middle colstart="6">
<CENTER>*** </CENTER></TD></TR>
<TR>
<TD colstart="1">Champagne Base </TD>
<TD align=middle colstart="2">
<CENTER>* </CENTER></TD>
<TD align=middle colstart="3">
<CENTER>* </CENTER></TD>
<TD align=middle colstart="4">
<CENTER>* </CENTER></TD>
<TD align=middle colstart="5">
<CENTER>** </CENTER></TD>
<TD =red>
<CENTER>**** </CENTER></TD></TR>
<TR>
<TD colstart="1">Secondary Ferment </TD>
<TD align=middle colstart="2">
<CENTER>* </CENTER></TD>
<TD align=middle colstart="3">
<CENTER>* </CENTER></TD>
<TD align=middle colstart="4">
<CENTER>* </CENTER></TD>
<TD align=middle colstart="5">
<CENTER>* </CENTER></TD>
<TD =red>
<CENTER>**** </CENTER></TD></TR>
<TR>
<TD colstart="1">Stuck Fermentations </TD>
<TD align=middle colstart="2">
<CENTER>* </CENTER></TD>
<TD align=middle colstart="3">
<CENTER>* </CENTER></TD>
<TD align=middle colstart="4">
<CENTER>* </CENTER></TD>
<TD =red>
<CENTER>**** </CENTER></TD>
<TD =red>
<CENTER>**** </CENTER></TD></TR>
<TR>
<TD colstart="1">Late Harvest </TD>
<TD align=middle colstart="2">
<CENTER>* </CENTER></TD>
<TD align=middle colstart="3">
<CENTER>* </CENTER></TD>
<TD align=middle colstart="4">
<CENTER>*** </CENTER></TD>
<TD align=middle colstart="5">
<CENTER>*** </CENTER></TD>
<TD =red>
<CENTER>**** </CENTER></TD></TR>
<TR>
<TD colstart="1">Sensory Effect </TD>
<TD align=middle colstart="2">
<CENTER>EVC </CENTER></TD>
<TD align=middle colstart="3">
<CENTER>EVC </CENTER></TD>
<TD align=middle colstart="4">
<CENTER>Esters </CENTER></TD>
<TD align=middle colstart="5">
<CENTER>Neutral </CENTER></TD>
<TD align=middle colstart="6">
<CENTER>Neutral </CENTER></TD></TR>
<TR>
<TD colstart="1">Temp. Range (°C) </TD>
<TD align=middle colstart="2">
<CENTER>10 - 30 </CENTER></TD>
<TD align=middle colstart="3">
<CENTER>15 - 30 </CENTER></TD>
<TD align=middle colstart="4">
<CENTER>15 - 30 </CENTER></TD>
<TD align=middle colstart="5">
<CENTER>15 - 30 </CENTER></TD>
<TD align=middle colstart="6">
<CENTER>7 - 35 </CENTER></TD></TR>
<TR>
<TD colstart="1">Fermentation Speed </TD>
<TD align=middle colstart="2">
<CENTER>Moderate </CENTER></TD>
<TD align=middle colstart="3">
<CENTER>Moderate </CENTER></TD>
<TD align=middle colstart="4">
<CENTER>Fast </CENTER></TD>
<TD align=middle colstart="5">
<CENTER>Fast </CENTER></TD>
<TD align=middle colstart="6">
<CENTER>Very Fast </CENTER></TD></TR>
<TR>
<TD colstart="1">Competitive Factor </TD>
<TD align=middle colstart="2">
<CENTER>Yes </CENTER></TD>
<TD align=middle colstart="3">
<CENTER>Neutral </CENTER></TD>
<TD align=middle colstart="4">
<CENTER>Sensitive </CENTER></TD>
<TD align=middle colstart="5">
<CENTER>Yes </CENTER></TD>
<TD align=middle colstart="6">
<CENTER>Yes </CENTER></TD></TR>
<TR>
<TD colstart="1">Alcohol Tolerance </TD>
<TD align=middle colstart="2">
<CENTER>12 - 14% </CENTER></TD>
<TD align=middle colstart="3">
<CENTER>12 - 14% </CENTER></TD>
<TD align=middle colstart="4">
<CENTER>14% </CENTER></TD>
<TD align=middle colstart="5">
<CENTER>18% </CENTER></TD>
<TD align=middle colstart="6">
<CENTER>18% </CENTER></TD></TR>
<TR>
<TD colSpan=6 colstart="1">Guide:
**** Strongest Recommendation
EVC = Enhanced Varietal Character </TD></TR></CENTER></T></TABLE>Edited by: bmorosco

 

[scotty]

Hey i just read that rackings were done on a full moon. But the scientific reason is that full moon means a clear night which usually means higher atmospheric pressure. The higher atmospheric pressure would tend to keep the lighter lees from becoming disturbed.
Maybe the successes in racking led to the superstition of starting a wine on a full moon.

 

[bmorosco]

And the yeast???????

 

[Wade E]

Maybe even the Lalvin 71b-1122. It says in Georges pages that it is for
Country (fruit) wines from concentrates. I've never used Lalvin only
because the 2 places I go only carry Red star so I usually use the
Cotes Des Blanc because my wife and I like a sweeter wine.

 

[Angell Wine]

just do one of each yeast and report back which one you like better.

 

[scotty]

i USE 1118 CAUSE IT IS IDIOT PROOF. I BACK SWEETEN IF NECESSARY. i HAVENT HAD TIME TO EXPERIMENT. I am trying montrachet on a 1 gallon batch of welches white that has 12% p.a.


Please excuse my caps. I often do that because my left hand is a bit messed up.
Ill bet that the yeast will not make that much of a diference if you are patient,observe the sanitation rules, rely on S.G. readings and sulfate at the proper times.
Also dont try to make wine from fish. Life is not that serious

 

[Wade E]

I'll head that recommandation there Scotty!

 

[scotty]

I'll head that recommandation there Scotty!

You seee I really know some important things about making exotic wines.


In the everglades of florida, we make wine from gators, tarantulas and water snakes. Talk about wine with a bite. The wine has an after taste though. YOU

 

[bmorosco]

Please excuse my caps. I often do that because my left hand is a bit messed up.

Ok Scotty I just thought you had a couple bottles in ya.....haha

 

[scotty]

Please excuse my caps. I often do that because my left hand is a bit messed up.

Ok Scotty I just thought you had a couple bottles in ya.....haha

I was born tipsy. Actually i seldom drink.