Yeast recommendation for Elderberry

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arcticsid

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The recipe I have calls for EC-1118. My LHBS may or not may not have it. They do carry most of the Red Star brands, and I do recall some other Lavlin Yeasts there.

What do you recommend for an equivelant to the EC-1118 or think would be a suitable substitution?

Troy
 

Mud

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I used pasteur red per Wade's recommendation.
 

arcticsid

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Thanks Mud, THAT I know they have. Will do.
 

arcticsid

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I thought it was summer, thanks for verifying that. I have never made the Elderberry before but think I still will go with Wades recommendation. He hasn't steered me wrong except the time he convinced me to put a whole egg in the microwave! LOL
 

Luc

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I would suggest any high alcohol tolerant yeast.

Get the alcohol up a bit in this wine. I always aim for a sweet high alcohol wine with my elderberries.
It will be like port !!!

Luc
 

arcticsid

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Will do LUC, I will be starting this at the end of the week and plan on refering back to your recipe.
 

BobF

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The recipe I have calls for EC-1118. My LHBS may or not may not have it. They do carry most of the Red Star brands, and I do recall some other Lavlin Yeasts there.

What do you recommend for an equivelant to the EC-1118 or think would be a suitable substitution?

Troy
I chose K1-V1116 for my first batch. It's still in the secondary, but the entire upper floor of my house smelled like heaven during the primary ferment!!

This stuff tasted *good* when I sampled it while racking out of the primary.
 

arcticsid

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Bob, as per my other post,( the steam juicer PING) I didn't realize you had made it before. This my first try at EB and would appreciate any input you have, your recipe, procedure etc.

Troy
 

BobF

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Bob, as per my other post,( the steam juicer PING) I didn't realize you had made it before. This my first try at EB and would appreciate any input you have, your recipe, procedure etc.

Troy
I'll post my exact recipe when I have my log book handy ...
 

Hillbilly Bill

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I chose K1-V1116 for my first batch. It's still in the secondary, but the entire upper floor of my house smelled like heaven during the primary ferment!!

This stuff tasted *good* when I sampled it while racking out of the primary.
Bob, I used Lalvin K1-V1116 on my last batch of apple wine... worked great. Another good choice would be Red Star Cotes des Blanc.
:dg
 

BobF

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Bob, I used Lalvin K1-V1116 on my last batch of apple wine... worked great. Another good choice would be Red Star Cotes des Blanc.
:dg
Cotes de blanc and K1 are both 'new' yeasts I've been experimenting with. cbd is what I used for my last strawberry that's also in secondary.

I like it too!
 

Wade E

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I us Cotes des Blanc on almost all my fruit wines but find that Pasteur Red gets better color extraction and etter bouquet in reds \where as the cotes does a better job in the whites and lighter reds.
 

BobF

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Bob, as per my other post,( the steam juicer PING) I didn't realize you had made it before. This my first try at EB and would appreciate any input you have, your recipe, procedure etc.

Troy
Troy - looks like I used the basic recipe on crackedcork's site.

Process-wise, I was given the berries frozen (10#), without having been destemmed first. I spent a lot of time picking out stems and green berries.

Once ready, I put the berries in a bag inside the primary and poured about 2 gallons of boiling water over them. I mashed them up with a potato masher.

From there, I continued with the same basic process used for just about any wine.

The initial SG was 1013. I adjusted to 1096.
Initial acid was ~.2. I adjusted to .6 with acid blend.
Yeast = K1-V1116, pitched as a starter


Good Luck!
 

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