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Have you used this yeast??

I transferred some apple wine from my primary to my secondary yesterday. I used a yeast that I hadn't used before and was concerned about the activity that I didn't see while in the primary. I saw hardly any foam at all and very minor fizzing or bubbling. I was worried that the fermentation was too sluggish but the S.G. was 1.000 when I transferred it and there was a good layer of sediment on the bottom. When I began my S.G. was 1.090, Brix 22 and pH of 3.2. The yeast I used was Red Star Pasteur Champagne. Has anyone used this yeast before and had similar results during primary fermentation? And did your wine turn out okay? Thanks.

Jeff

Reply to
J Scott
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I have never used this particular yeast but I think some yeast are just that way. I have used D-47 on whites with similiar characteristics and they turned out great. Keep checking your SG to make sure everything is proceeding OK. I think it probably is.

Reply to
Paul E. Lehmann

I think you are fine too, here is a link to that yeast.

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I never liked it because the lees are pretty fluffy but you can just settle them again in a smaller (full) container.

It's good yeast. I never like transferring a wine before it finishes, it's not supposed to be an issue but I have some residual sugar in some of mine and suspect it's from that transfer. If I ferment in a pail I stir it before transferring now. I only leave the solids behind. That seems to get me to completion.

Joe

Reply to
Joe Sallustio

Ha, Just checked my records, and I used this yeast on apple cider to make wine. The problem was it went too dry (my fault, I could have stopped it) like .998. It took many months to rack and clear it. I don't read PH or Brix, but just SG. The wine needs sweetened to drink, but is ok. (not my best wine) Next time I might use a different yeast, though, so many factors impact the wine. I'm not sure it was the Pasteur Champagne.

h> I transferred some apple wine from my primary to my secondary yesterday. I

Reply to
Dave Allison

Try Assmanshausen, ferment cold, and arrest fermentation around 2-3 Brix for an interesting wine with a little carbonation zing, slight sweetness, and really nice apple character. It's hard to mine the delicate character of apple but I've found assmanshausen to be up to the task! Blend on the back end with a little Chardonnay to give your wine a pleasant viniferous quality.

Charles Erw>Ha, Just checked my records, and I used this yeast on apple cider to

Reply to
Charles E

Used Red Star Pasteur Champagne yeast for Strawberry wine. Came out great, had to sweeten it a bit.

Reply to
Tim

I've used it for making cider...ferments out VERY dry. It was a slow(ish) fermentation, but thorough. Nice clean finish, just dry.

Reply to
Trid

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