Yeast / Thompson Seedless

Don't worry about the quantity of yeast. I would use Lalvin EC1118 on Thompson Seedless.

Scott Labs has some info you may be interested in, you could start here...

Joe

Thanks, Joe.

My concern about the quantity of yeast was that an amount for a 10 gallon plus batch was about $7 so I was hoping to find smaller amount for a smaller price. However, that is a moot point if EC118 can tolerate 50 degree temps. Am I correct in assuming that if the fermentation temp is slightly below 50 that I will still be okay? IOW, 50 is not a hard minimum, but a guidline?

What about post fermentation bulk storage - should I continue at 50 degrees?

I really appreciate the help.

I have never tried to ferment that low with any wine yeast, I'm not sure. You can email Clayton Cone of Lallemand though, he would be your best bet and he gets back to you quickly. I'm thinking you could have stuck fermentations at below 50, I doubt I would go below 60 personally.

Once it's fermented the only issue I would anticipate with cold temps is related to degassing; the CO2 comes out of suspension easier with higher temps.

Joe

Go to:

It's a good place to start learning about yeasts. It includes a column for the temp range of each type of yeast, plus much, much more. When you get there, go up to your menu bar and click on: View/Text Size/Smallest. It's much easier to read that way. HTH

Don't worry about the quantity of yeast. I would use Lalvin EC1118 on

this raises an issue I've been curious about. If yeast is a growing plant, then wouldn't even a small quantity eventually grow to enough, assuming enough oxygen is available early on?

and all that gook at the bottom, couldn't that be added to a new batch of juice in lieu of packaged yeast? As I understand they do this with sourdough bread.

I don't know if I would call yeast a plant, it's a single celled organism. It does multiply, but the recommended quantities and temperatures are stated for assurance of success. Straying from that may work out fine, but it may not too.

Beermakers reuse yeast often, I do not think this is a common practice in winemaking though. The yeast used makes a big difference in beer, that's more controverial in winemaking. What you use in winemaking matters, but less so. Some of the older winemaking areas they don't use prepackaged yeast at all. They have enough yeast in the winery and on the grapes that it works out fine for them; but most of them have been growing grapes and making wine in the same place for several hindred years.

Joe

plant, then wouldn't even a small quantity eventually grow to enough, assuming enough oxygen is available early on? <

In principle: yes, BUT.

Yeast doesn't live by oxygen and sugar alone. It needs assimilable nitrogen, sulphur, trace elements, minerals and vitamins. Your brew is likely to be lacking in some of these and a shortage of any one essential ingredient will inhibit further growth. Furthermore you cannot determine easily yourself which is lacking except by much experimentation.

Yes, you do want good aeration to get lots of oxygen in the must early on. The yeast uses this to reproduce early on and get a good foot hold. After that, oxygen is generally 'bad'.

IIRC, Yeast is not a plant, it is something else. From grade-school biology, there are plants, animals, bacteria, fungus (which is what yeast is...) and Rosie O'donnel.

There may be a few more, but that is all I can remember off the top of my head!

Alex.

In theory, you could add a small amount of yeast to a batch and given enough time it will multiply and populate the must. Of cource if the amount is too low, it may take long enough that the must may go bad befor the yeast is going good. Using the recommended amount will ensure that this does not happen. If you use dry yeast, it is cheap compared to the price of a batch of wine so ....

Yes that will work fine. Of course it may add the flavor of the last batch of wine to the next as some wine is in it as well as yeast. That may be no problem. It works great if you start another batch when you rack off the leas to bulk age. You could even put some in a bottle and keep it in the frig for a period of time. I don't think I would keep it very long thought. I did this in the past but at less than a dollar per packet, I rarely do it any more. (did once this year)

Ray

thanks

I e-mailed Clayton and as you indicated he was very responsive. He suggested that I start the fermentation at 65-70 degrees and after inital yeast growth (24-48 hours) move the container into the fridge.

He also suggested the K1 strain for Thompson as opposed to the EC1118. It's not as tolerant of low temps but it doesn't have to be if I follow his advice.

Joe, thanks for the help. It's always nice to benefit from the experience of those more knowledgeable.