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Yeast question

This year, I'd like to use Lalvin RC-212 yeast in my red wine. This type of yeast is able to ferment between 12-14%. In my primary fermentor, I need two package of yeast. I am not sure if the RC-212 is able to ferment to dryness if the grape is a bit on the high side brix. So, I would like to know if it's possible to mix two type of yeast in the same fermentor to be sure. I would like to use one package of RC-212 strain and one K1V-1116 to be sure they ferment to dryness but I'm not sure of the result. What do you think ?

Reply to
seb
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Seb, Local wineries often ferment very ripe Chardonnay grapes with Epernay II yeast. Epernay will often stick because of the high alcohol, so Prise de Mousse yeast is added when the sugar gets down to 6 or 8 Brix. Prise de Mousse yeast tolerates the high alcohol and completes fermentation. This seems to be a more or less standard procedure for making "big" Chardonnay wines. lum

Reply to
Lum

I have used both to dryness in the 13% range; K1V is pretty hard to stop, period. (I have more experience with it.)

I'm not sure I buy they premise yeast matters at all with a dry red you are keeping over 2 years, I have not been able to detect a difference.

You could always start with 212 and finish with K1V as insurance as Lum points out. I usually use 5 grams per 6 gallons as a rule, 95% of the yeast I use for wine is from Lalvin, I really have no complaints with any of that line of yeast. Regards, Joe

Reply to
Joe Sallustio

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