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kat777

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Which is the better yeast to use with fruit wine KI-V1116 or EC-1118?
Kathy
 

Wade E

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I would go with the 1116 as fruit wines tend not to have the nutrients that grapes do.
 

cpfan

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It depends on which fruit. For example, RC-212 " is quite suitable for use with non-grape black and red fruit (plums, prickly pear cactus fruit, pomergrantes) and berries (blackberries, raspberries, dewberries, mulberries)."

ICV-D47 "is ideal for persimmon, peach, nectarine, paw-paw, and mango."

EC-1118 "is highly recomended for both premium white and red varietals, mead and cider production, and many fruit, berry, vegetable, and herb wines.

K1-V1116 "tends to express freshness of the grape or fruit variety, especially in Sauvignon Blanc, Semillon and Chenin Blanc, but also in fruit such as peaches, nectarines, kiwis, and strawberries."

The quotes are from Jack Keller's page on wine yeasts. http://winemaking.jackkeller.net/strains.asp

BTW, when I have a question like yours I Google "jack keller xxxx".

Steve
 
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kat777

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It depends on which fruit. For example, RC-212 " is quite suitable for use with non-grape black and red fruit (plums, prickly pear cactus fruit, pomergrantes) and berries (blackberries, raspberries, dewberries, mulberries)."

ICV-D47 "is ideal for persimmon, peach, nectarine, paw-paw, and mango."

EC-1118 "is highly recomended for both premium white and red varietals, mead and cider production, and many fruit, berry, vegetable, and herb wines.

K1-V1116 "tends to express freshness of the grape or fruit variety, especially in Sauvignon Blanc, Semillon and Chenin Blanc, but also in fruit such as peaches, nectarines, kiwis, and strawberries."

The quotes are from Jack Keller's page on wine yeasts. http://winemaking.jackkeller.net/strains.asp

BTW, when I have a question like yours I Google "jack keller xxxx".

Steve

Steve
Thanks Very Much. You people are all so very very helpful!;)
 

bladeofthemoon

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It depends on which fruit. For example, RC-212 " is quite suitable for use with non-grape black and red fruit (plums, prickly pear cactus fruit, pomergrantes) and berries (blackberries, raspberries, dewberries, mulberries)."

ICV-D47 "is ideal for persimmon, peach, nectarine, paw-paw, and mango."

EC-1118 "is highly recomended for both premium white and red varietals, mead and cider production, and many fruit, berry, vegetable, and herb wines.

K1-V1116 "tends to express freshness of the grape or fruit variety, especially in Sauvignon Blanc, Semillon and Chenin Blanc, but also in fruit such as peaches, nectarines, kiwis, and strawberries."

Steve
ummm what yeast should i use for apple & honey wine? is Red Star Pasteur Champagne yeast a good idea? or EC-1118 will be better? :)
 

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