I'm new to winemaking (though I seem to have taken to it in a big way!) and I've been using basic multi-purpose yeast so far - mainly because I don't have a clue what difference there is between the various types of yeast available. Can anyone point me to a site which explains what you'd use the different types for? Or perhaps just explain it to me?
Many thanks!
Jo
Lalvin:
SIHA: http://213.70.110.243/en/801_31020.php
Wyeast:
White Labs:
-- Ross McKay, WebAware Pty Ltd "Since when were you so generously inarticulate?" - Elvis Costello
Ross McKay wrote
Many thanks! I'll be reading for some time, I think!
Jo
Jo,
I would also check out Jack Keller's site -- he has a page on yeast strains that is quite helpful and a bit easier to digest than some of these company sites.
IMHO, some of the "general purpose" (i.e. saccharomyces bayanus) yeasts, especially Red Star Premier Cuvee do not give the best results in terms of pleasing fruity aromatics and flavour. This is especially true if you want to drink your wine early, like with a lower-priced kit. I found that using Pasteur Red for early-drinking kit wines to be a huge improvement.
The bayanus strains (Premier Cuvee, Lalvin EC-1118, and a couple of others) are usually used in kits and recommended for beginners because they are much more fool-proof in that they tolerate much more difficult environments (i.e. high sugar/alcohol, low temperatures, etc). With the "better" (flavour/aroma wise) saccharomyces cerivisiae strains, you need to put more effort into making sure your yeast matches your must, environment, and whether or not you wish to have MLF occuring concurrently. And you also need to put more effort into choosing a strain that matches your grape/fruit varieties and the style of wine you're after.
I still use the bayanus strains occasionally, and believe that EC-1118 gives a more pleasant flavour/aroma profile that Premier Cuvee. I use it for new fruit experiments like my crabapple, when I have no idea what the flavour will be like and hence couldn't begin to guess what yeast might best complement it. But for the most part I prefer Pasteur Red for my red grape wines and plan to try other saccharomyces cerivisiae strains as I can get my hands on them.
Have fun experimenting!
Richard
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