Cote de Blanc fermentation rate over time

Jul 26, 2009 5 Replies
M

I just transferred my pineapple must to secondary fermentation after witnessing the some odd yeast behavior during primary fermentation.



I used Red Star's Côte de Blancs yeast because it was recommended for fragrant fruits. I used it per their instructions, in a must with a starting density of 1.088. After stirring it twice a day in the primary for 48 hours without seeing any apparent activity, the following morning I stirred it and produced about 5" of foam (briefly). The next two stirrings were accompanied by significantly less "fizz" sound. A hydrometer reading later confirmed that the yeast had taken the must from 1.088 to 0.992 in 6 days. Average temperature was about 72 °F.



I really wouldn't have thought twice about this display, except that Jack Keller's website mentions Côte de Blancs as a "slow fermenting, very low foaming and low flocculating yeast." Can anyone reconcile the yeast's displayed behavior with its reputation?


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P

No not really except that apparently the yeast really loves pineapple and acted as a super nutrient to it.

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S

I had a similar experience with Lalvin K1V-1116 when making semillon this year. No bubbling in my primary air lock and not much foam but the wine was spritzy and would release gas and foam when stirred and the Brix was dropping. I transfered it to a different fermentor and it continued normal fermentation like one would expect. You might try cooling your must a bit if you want to slow fermentetion some. I just finished a Napa Sauvignon Blanc with Cotes in the mid 50's range. Took two weeks to complete primary but we tasted the wine today and it is stellar. The yeast really brought out the fruit and there is even some tropical esters in there!

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D

" After stirring it twice a day in the primary for 48 hours without seeing any apparent activity, the following morning I stirred it and produced about 5" of foam (briefly)."

What did you stir it with?

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