pitching two yeasts

I recently made an overpowered welches grape, PA 17.5% at birth. I used K1V1116 boht because it is winter and because it can handle the high PA. But boy is it slow. A thought crossed my mind today...can you pitch multiple yeats? Could I have pitched say a montrachet yeast for a fast start, and also the 1116 to "mop up" the remaining sugar after the champagne died of alcohol poisoning and/or cold?

Just a thought

Sean

Reply to
snpm
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V1116 is a strong fermenter, not just good for high alcohol, so I'd suspect your issue is somewhere else - lack of nutrients? Pitching 2 yeasts can often do more harm than good because the yeasts compete with each other.

Pp

Reply to
pp

and what is the temperature of the fermenting must... it's gonna be slow if less than about 70 degrees in the fermentor

be careful about adding too much nutrients if below 9 deg brix... the yeast can't take effective advantage of the nutrients late in fermentation

Gene

pp wrote:

Reply to
gene

Yeah, most likely temp Gene rather than nutrients.

gene wrote:

Reply to
snpm

Yes, forgot about the temperature, that's definitely a major factor.

You can still use nutrients at low Brix but not DAP or anything that contains it (ex Fermaid K). One good option is Bioactiv from Scott Labs

- it comes in especially handy if one gets H2S problems towards the end of fermentation...

Pp

Reply to
pp

not awfully concerned its nutrients....its less than a week old and has

7 teaspoons of yeast nutrient in it.

Reply to
snpm

not awfully concerned its nutrients....its less than a week old and has

7 teaspoons of yeast nutrient in it.

Reply to
snpm

not awfully concerned its nutrients....its less than a week old and has

7 teaspoons of yeast nutrient in it.

Reply to
snpm

I think you are right as to the solution but the whole approach was... ...umm, backward.

What is normally done here is it feed the yeast slowly but start the must at a normal PA. There is just too much sugar here to start easily.

As to more yeast; absolutely, but all of the same kind and you already picked a winner. I might make a starter from 3 packets of yeast if I were you and warm the mass of must up too. Beer makers do this all the time, it's cheap insurance.

If it's possible to pull some off, maybe dilute it to a PA of 12 or 13 and get that going really well and then when it gets to say, 1.030, start adding back the rest of the must.

How much must do you have now?

Joe

Reply to
Joe Sallustio

I'm just over a week in I have six gallons. Thanks, Joe, great (and common sense) advice as ever.

I am posting separatly a follow on question as of right now if you get a chance to look...

Sean

Joe Sallustio wrote:

Reply to
snpm

Pardon my stupidity but I don't remember ever seeing PA before. What does it refer to?

Dick

Reply to
Richard Heckman

Reply to
snpm

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