Lalvin 71-B 1112

It's reputed to be capable of 20% if sufficient nutrients are available.

Ben

Improved Winemaking

Sorry, that should be *14%*.

Ben

DRAT!!!! I was out warming up the car to go buy a case! LOL!!!

What is the yeast with the highest tolerance that won't give the finished product a weird flavor?????

Company Lalvin Yeast Name 71-B Dry or Liquid Dry Strain Number 1022-02 Suggested Wine Styles Blush, Whites, Nouveau, Young Reds, Juice from Concentrates Temp Range (°F) 59-86° Alcohol Tolerance Level (%) 0.14 Flocculation Medium Description Contributes tropical-fruit esters, softens acidity perception

Stephen SG

Go to:

It's listed at 14% but could go higher or lower depending on how it's treated.

Andy

Lalvin EC-1118 is my choice for high alcohol tolerance. Anyone know any others?

-- WB

Montrachet can really get up there too, but it has a bad rep for H2S formation. I used it on one barrel of Chardonnay (out of 12) last year and had no problem. Sure tasted strange compared to the others though, which were fermented with CY3079.

Tom S

Holy Guacamole', Batman!!! Whatta site! THANX!!!

Why do I keep coming up with wines w/a PA of 16% only fermenting to

Yeah huh, that there stuff Uncle Festus uses ta grow that there moonshine wine what kicks yore butt! LOL!!!

Try Lalvin K1-1116, said to be good to at least 18%, probably higher if treated properly.

Also, Uvaferm 43 is supposed to be good to 18 or better as well. I know of at least one winery that uses Uvaferm 43 to create a port by fermenting to >18% rather than fortifying.

Probably nutrient deficiency and/or a bad choice of yeast strains. I happen to love the aroma and the slow, low foaming properties of Epernay II (Côte de Blancs) but that sucker doesn't want to go dry on anything with a potential alcohol over ~12%. :^(

BTW, sulfiting the juice at crush tends to exacerbate this problem.

Tom S

Hi Bob

Sorry about the short answer above. Go to that site and check out the listing for Lalvin EC - 1118.

It has a wide temp range (45 - 95), high alcohol tolerance (18%), low flocculation (it compacts the lees very well), and has a neutral sensory impact. I think this is the one you are looking for.

The Red Star equivalent is Premier Cuvee which is the one I prefer when I want these characteristics. HTH

Frederick

Are you always using 71B. If so, I would change yeast if you really want to go dry. 71B is a moderate fermenter, sensitive to competitive factor, low alcohol tollerance, and IMHO, sensitive to temperature shifts.

If you're getting this with a range of different yeasts, it's time to look for a different cause.

Andy

You are the man. Armed with my new knowledge of yeasts and their nutrients I am ready make mead that is lethal! It'll be 16% and I'll call it Sweet Sixteen! LOL!!!!! I am even tempted to try my 16 gallon primary.....

Since my wife died there's nobody else to hog the booze.....

-- "I can't stand water because of the things fish do in it. Once, whilst traversing the Himalayas, we lost our corkscrew, and were compelled to live on food and water... for several days."

-W C Fields-

I'm beginning to suspect that my problem is low yeast nutrients. I rarely use them at all. Stupid me.

I have just looked through my asstd supplies; apparently I used the last of it some time back and never bought any more. I suffer from Dysmnesia so this is not unusual.....