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Brand yeast - do they compare?

Lalvin - Red Star - is this just different brands, or different yeasts?

I am doing a cranberry wine from juice (yes, I'm moving from kits into juice, before I try raw fruit). The juice can says Red Star Premier Cuvee or Cote Des Blancs for sweeter wine. I have Lalvin. (and I thought I had bought all the chemicals in the store last time I was there). Can I use Lalvin Champagne -- it appears to have many characteristics of Cote Des Blancs. I'm sure others have learned the hard way, so I'm asking so I don't waste 6 gallons of possibilities. (i'm doing a double

96 oz batch into a 6 gallon fermentor).

thanks. All that I've learned so far has made my last two batches real good. The Pinot Noir is about to go into final racking. (my 2nd kit)

thanks, DAve

Reply to
DAve Allison
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I used Lalvin 71B when I made my Cranberry form fruit. I was happy with it.

Ray

Reply to
Ray Calvert

They are both different brands and different yeasts - there is some overlap in what they carry in terms of the 5 or so basic yeasts available in 5 g packs, but each brand has some unique yeasts in this category. Premier Cuvee should be equivalent to Lalvin EC1118, is this what you mean by Champagne? Cote des Blancs is also known as Epernay 2; there is no direct equivalent to this in the Lalvin line. This yeast is sensitive to cold, so it can be stopped by cooling down the fermenting must; that's why people recommend it if some residual sugar is desired. EC1118 on the other hand is a workhorse yeast, with high alcohol and temperature tolerance, so that doesn't seem a good choice if you want to arrest the fermentation.

The Lalvin 71B that Ray recommended is a good choice, better than EC1118.

Pp

Reply to
pp

Ah. I didn't get technical enough. smile. I have Lalvin EC-1118 and Lalvin K1-V1116. Sounds like the first one is ok, but 71B would be better. Guess I'll head to the shop and buy "more stuff". :*) Since I"m at the store, might as well buy what they recommended. If I bottle 27 bottles, I want it to drink good. smile.

Thanks for the educati> DAve Allis>

Reply to
DAve Allison

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