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Yeast recommendation.

Hello, I just started a Welch's Grape Juice Concentrate wine according to Jack Keller's recipe today.

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The recipe simply calls for a wine yeast. I currently have Montrachet, Pasteur Red, and Pasteur Champagne dry yeast packets. I do not know the acid levels but the Brix is just a little high at

1.098 or approx 13% potential alcohol. And I'm making a 5 gallon batch. Of course my hydrometer seems to read a tad high with water also. Thanks, Tom and Shelley
Reply to
Tom and Shelley
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Let the newsgroup scroll proclaim that "Tom and Shelley" scribed upon its pages in news:CDepb.2577$ snipped-for-privacy@newsread2.news.atl.earthlink.net:

In September I bottled some made from Welch's Grape/Mango, and I used the Montrachet. Others may do better, but the Montrachet batch turned out really well.

Reply to
Allen McBroom

Champagne yeast is most resilient to alcohol. In other words if you want to retain your content it will in most cases ferment all of your sugar & you will arrive at your 14% when finished as opposed to the alcohol killing the yeast before it's done.

Reply to
PA-ter

Tom and Shelley,

I use a lot of Montrachet without complaint, but it does foam and does ferment fast, creating a temperature spike from about day 3 until the vigor slips. That isn't a problem right now, but during the dog days of summer it can cause worry. The Pasteur Red is also worth trying on Welch's Concord....

Jack Keller, The Winemaking Home Page

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Jack Keller

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