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Yeast choice

Hello.

Working on some dandelion wines now - first attempts in 40 years.

Technology sure has changed! At any rate, a recipe from Jack Keller (Dandelion #30) suggests using a White Burgandy wine yeast.

The ones on the shelf here are Lalvin RC212, 71B-1122, K1V 1116 and EC

1118. I can't find anything in the descriptions for these - or for that matter, other yeast descriptions that tie a yeast name to the white Burgundy group.

What should I use? And for that matter, what difference do the yeast choices make to the finished product?

As a footnote, I had a bunch of the 1964 - 68 efforts still on the shelf, and in the process of gathering bottles I started to empty and clean these. Before dumping (the contents would be garbage, right?) my son suggested tasting - and 3 of four batches (raisin, raspberry and strawberry) were absolutely delightful! The apple suffered......

These were from Mettja Roate recipes. I see her recipe book is still available.

Reply to
Jack
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White burgundy would be Chardonnay, so you can look for those. Your list is missing D47, which might be the best choice for whites overall. Otherwise, K1V 1116 should also give a good result.

Pp

Reply to
pp

Try this link for information

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Reply to
J Dixon

a group of "64's?" with a 75% viability? congrats, mate! Is Mettja's work available online (free?) i'd like to read it!

Reply to
bobdrob

I'm thinking EC1118 is also a good reliable yeast for whites in general too. I have no complaints about anything Lalvin makes. (I do hope these yeasts aren't from 64 though...) :) K1V is my all purpose 'if in doubt' yeast.

Joe

Reply to
Joe Sallustio

Thanks for the information.

As for the Roate book, I haven't seen it on-line. It is available used through Amazon contacts, for as little as $2.......... plus $10 shipping.....

I still have mine. It has nothing to recommend it when compared with Jack Keller or Stanley Anderson information. ( I have yet to see Mr. C.J.J. Berry's work.) The recipes are similar to the current ones, but without the assists like yeast nutrient, tannin and SO2. She used bread yeast spread on toast...

Sec> a group of "64's?" with a 75% viability? congrats, mate! Is Mettja's work

Reply to
Jack

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