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Yeast

Hi, I had some questions about yeast that I have seen in the wine store. There was a recent discussion about sweetness of wine and yeast was mentioned. Here is the clip

I use Lalvin yeasts here and can tell you EC 1118 and K1V1116 like to make dry wines, they are almost idiot proof. I use nutrient too, either DAP, Yeastex or Fermaid, whatever I have on hand or is available.

So far all I have used is the EC 1118 because that is what the store recommended. What is the difference in the yeast? Does one die off earlier because of alcohol content or something like that? What situations would you use a particular yeast?

Perhaps a little off topic but why would someone use nutrient?

I'm not questioning anyones procedure (I know very little about wine making) just wondering why this or that.

Mark

Reply to
Mark Borrmann
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Hi ....here is a site ...

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...click on calcs/info....then yeast strains...lots on the subject there....andy j.

Reply to
jomuam

There are lots of different yeast for differnet types of wine. Some are better for aged reds and others for fruity young reds and lots of others. Here is a site that discusses some inclluding the EC-1118 that you mension. It's main claim to faim is that it will ferment out most any amount of sugar you put in it so it will make a dry high alcohol wine and will avoid most problems with stuck wines.

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There are certainly other sites that will help as well. Do a google on wine yeast.

Nutrients are like vitamines for yeast. They help them remain healthy throughout the ferment. Grape wines might get by without them as yeast gets along great with grape. Even so most will use some nutrient. Most country wines and meads need more nutrient as they use less fruit and the yeast needs a bit more help

Ray

Reply to
Ray Calvert

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