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Yeast and aging times

Hello folks, coming out of lurking to pose a question from some results of mine. I recently started winemaking and have nine batches going (a couple are meads).

So I have noticed that the batches I used Cote des Blancs on have no "rocket fuel taste" that I can pick up. Indeed, I can barely detect the alcohol in them (the missing .12 gravity point say it is there). Most of them were started with OG in the 1120-1130 range and less than two months old. My strawberry hasn't even cleared yet and tastes divine already.

I do know what hot tastes like, I have a blueberry/banana that took

1136 down to 0.992 in seven days and the alcohol slaps you in the face. Didn't expect that from Lavlin 71B.

So is this a common thing with this yeast? I must say that I like how it behaved. It wasn't fast, but steadily chugged along without foaming or getting violent. I chose it for low alcohol tolerance on some experiments with letting the ABV kill off the yeast with residual sweetness. My theory is that the slow ferment and low flocculation allow a complete chemical reaction during ferment instead of needing months/years for this to happen once the wine becomes still. How will this property translate into long term aging? Is this because it is missing in "chemical complexity" that reduce aging potential?

Just curious about all this because I really like this yeast now and am contemplating using it almost exclusively until I run into musts that it doesn't like. I'm trying to build up a style similar to the mead guys that use starvation and cold-crashing to leave high OG musts semi-sweet. I am doing some dry wines, but just used less sugar instead of a "killer yeast".

Reply to
jerryhill
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Well, with those numbers you *are* making rocket fuel, so perhaps the lack of said taste on the part of Cote des Blancs should be considered a sensory defect?

Pp

Reply to
pp

I've become a fan of both Lalvin EC-1118 & KV1-1116 for similar reasons. High SG & PA peach or pear wines fermented into wonderful semi-sweets when the yeasties gave up the ghost. TA's have been in the 15-18% ranges w/o a bottle bomb yet in 5 years. & no sorbates etc. These semi-sweets have been received well even though a little *potent*. The EC-1118 is better, IMHO, to achieve a totally dry fruit product, but will require some massaging to prolong its viability. However, the dry result may not be for everyone: the bone-dry whites faction compare it too really good Entre deux Mers; those less kind called it two steps away from vinegar (a bit of the rocket fuel taste, to be precise.) I say keep on in your "research trials" & post updates! regards, bob

Reply to
bobdrob

Hehe, sensory defect. I like that. I don't think you're joking, but...

At this point, I'm not aiming for fine wine. I don't know if I'd recognize that if it hit me in the face. I like wines of all types, but my knowledge is limited to reading and the bottles I've bought after chatting with the wine store clerks (never paid over $25 for fear of being taken). A lot of people I would like to share my efforts with do not like dry wines so I'm practicing on sweet, fruity, high alcohol varieties that I hope to be a hit at "social gatherings".

But I can taste more alcohol in this 2005 Chilean merlot I'm sipping than the CdB wines.

Reply to
jerryhill

Jerry,

What is written by the manufacturer about each yeast is not absolute. The conditions that the yeast work under are so dramatically different under each winemaker, and even each must, that the documentation that is put out by the company should be used as a guide only. If you like the results with 71B, then use it. There are winemakers who believe there really is no difference in the yeasts if the wine is allowed to age more than a year. With meads, I've read rave reviews about D-47 and there are some loyal users of D-47 out there but like they say, "If it ain't broke, don't fix it.". If 71B is consistently good for you and you like the results then toss the yeast's manufacturers write- up in the garbage.

Bob

Reply to
doublesb

While the numbers you gave here are pretty vague, I think all you are seeing here is how sugar can "cover" (balance) alcohol "heat". The Merlot and 71B wines are dry while I would guesstimate the CdB wine to have between 10 and 20 points of residual sugar.

Easy enough to check this. Take an end SG reading of that CdB wine. If my guess is right it will fall between 1.000 and 1.010.

Also, take a single glass of that 71B that slapped you in the face and stir in a little sugar. You will find that the "heat" is diminished.

Should you decide to sweeten that 71B batch before you bottle, make sure you add sulfite and sorbate. HTH

Frederick

Reply to
frederick ploegman

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