19 replies to this topic

[Howie]

Yeast Strains for Varieties

Choosing the right yeast strain for a given variety can be confusing. Many folks have their favorites and many use specific yeasts for specific wine types. I doubt if anyone has used every yeast strain available and I also doubt that anyone has made every type of wine there is. As a means of sharing knowledge about yeast strains, the following pages contain tables for rating yeast strains for different wine varieties. My suggestion is that based on your experience with wines you’ve made, you could rate yeast strains on a scale from 0 (bad idea) to 5 (highly recommended). Then, as data is compiled, the table could be filled in and updated. The yeast strains listed are Red Star and Lalvin, in the same order as listed in Jack Keller’s website: http://winemaking.ja...net/strains.asp
There are extra columns for yeast strains not mentioned and extra rows for wines not listed. I’m not sure of the best way to accumulate the data, but perhaps simply posting something like “I like Côte des Blancs for Gewurtztraminer – 4” or like “EC-1118 works for Cabernet Franc, but not as good as others – 2” would be adequate. The attached MSWord document contains the tables, which you can download, edit, etc. Feel free to add either yeast strains or wine types.

[attachment=7001:attachment]

[moelas]

Choosing a yeast is quite difficult if you do not have a reference. I have previously find out that the following website is quite usefull www.anchorwineyeast.com or www.newworldwinemaker.com. Good luck with the harvest!

[graywolf97]

I think that a comprehensive resource of this type is one of the best things this forum could offer. I'm often scratching my head about what yeast to select and it doesn't help that most of the sites say different things.

I bet among all the members here just about every kind of wine has been made with every kind of yeast. Have you gotten many responses?

[Howie]

Nope. However, from a personal point of view, the more I try different yeasts, the more I appreciate EC-1118.

[Josey Shepard]

Nope. However, from a personal point of view, the more I try different yeasts, the more I appreciate EC-1118.

I only use EC 1118

[graywolf97]

I've only used it once, but it did a great job.

[graywolf97]

I've only used it once, but it did a great job.

[Peter Lynch]

While I've used a wide variety of yeasts (I keep on hand roughly 25 different types) there are two specifically that have made an impression on me:

1. Red Star Cote des Blancs (Epernay-2): For fruit forward whites from fresh grapes it really emphasizes fruity/floral notes. I can also see why it's popular with certain fruit wines.
2. Red Star Montrachet (Davis 522): I like this with Merlot and Cabernet. It seems to retain the fruity aspects well while promoting good phenolic extraction (color, tannins, etc).

Runner ups would include:

1. AMH: For grenache & pinot noir. Good color extraction.
2. RC-212: For just about any red where bright fruit expression is the primary goal.
3. CY3079: For barrel style chardonnay/pinot blanc. Good nutty aromas with sur lie.
4. Syrah: For syrah and petite sirah. Dark fruit expression.

It seems somewhat strange to me that my two yeasts of high note might be considered sort of "old school" but there it is.

[VanessaQ]

I'd love a reference like this, even if it's subjective. Of course, that means I haven't got enough experience to contribute except to say meads could be added to the list and I'd pick 71B for traditional mead based on all of one (well researched) batch.

[dagobob]

Yeast Strains for Varieties

Choosing the right yeast strain for a given variety can be confusing. Many folks have their favorites and many use specific yeasts for specific wine types. I doubt if anyone has used every yeast strain available and I also doubt that anyone has made every type of wine there is. As a means of sharing knowledge about yeast strains, the following pages contain tables for rating yeast strains for different wine varieties. My suggestion is that based on your experience with wines you’ve made, you could rate yeast strains on a scale from 0 (bad idea) to 5 (highly recommended). Then, as data is compiled, the table could be filled in and updated. The yeast strains listed are Red Star and Lalvin, in the same order as listed in Jack Keller’s website: http://winemaking.ja...net/strains.asp
There are extra columns for yeast strains not mentioned and extra rows for wines not listed. I’m not sure of the best way to accumulate the data, but perhaps simply posting something like “I like Côte des Blancs for Gewurtztraminer – 4” or like “EC-1118 works for Cabernet Franc, but not as good as others – 2” would be adequate. The attached MSWord document contains the tables, which you can download, edit, etc. Feel free to add either yeast strains or wine types.

[attachment=7001:attachment]

For high acid musts I prefer Maurivin B; it eats up to 56% of the malic acid; for all other wines I prefer Maurivin Distinction since it produces little or no detectable H2S. Since acidity and H2S have been my two biggest challenges, I no longer have to worry as much about those problems and can focus on enjoying winemaking.

[Merlin]

<!--quoteo(post=264418:date=Feb 19 2008, 01:14 PM:name=Howie)--><div class='quotetop'>QUOTE (Howie @ Feb 19 2008, 01:14 PM) <a href="index.php?act=findpost&pid=264418"><{POST_SNAPBACK}></a></div><div class='quotemain'><!--quotec-->Yeast Strains for Varieties

Choosing the right yeast strain for a given variety can be confusing. Many folks have their favorites and many use specific yeasts for specific wine types. I doubt if anyone has used every yeast strain available and I also doubt that anyone has made every type of wine there is. As a means of sharing knowledge about yeast strains, the following pages contain tables for rating yeast strains for different wine varieties. My suggestion is that based on your experience with wines you’ve made, you could rate yeast strains on a scale from 0 (bad idea) to 5 (highly recommended). Then, as data is compiled, the table could be filled in and updated. The yeast strains listed are Red Star and Lalvin, in the same order as listed in Jack Keller’s website: <a href="http://winemaking.ja...et/strains.asp" target="_blank">http://winemaking.ja...strains.asp</a>
There are extra columns for yeast strains not mentioned and extra rows for wines not listed. I’m not sure of the best way to accumulate the data, but perhaps simply posting something like “I like Côte des Blancs for Gewurtztraminer – 4” or like “EC-1118 works for Cabernet Franc, but not as good as others – 2” would be adequate. The attached MSWord document contains the tables, which you can download, edit, etc. Feel free to add either yeast strains or wine types.

[attachment=7001:attachment]<!--QuoteEnd--></div><!--QuoteEEnd-->
For high acid musts I prefer Maurivin B; it eats up to 56% of the malic acid; for all other wines I prefer Maurivin Distinction since it produces little or no detectable H2S. Since acidity and H2S have been my two biggest challenges, I no longer have to worry as much about those problems and can focus on enjoying winemaking.

It's all good advice, we are going for RC-212 this year (if we can get it here). Apparently, Red star is not known for it's resistance to high alcohol, we have very high sugar here.

[Wayne Harris]

2009 I fermented 1000lbs of average quality Cabernet Sauvignon grapes with Enoferm's BDX.
A French isolate used extensively in California and Australia since the late 1980’s; Enoferm BDX has perfect fermentation kinetics and does not generate a lot of heat during fermentation. It is highly recommended for the production of quality red wines, especially Merlot and Cabernet sauvignon, with minimum color loss and enhanced flavor and aroma.

I knew BDX was tolerant of high alchohol, but as it stands right now, I have 60 gallons of rather hot wine. (~15% ABV)

I am thinking of switching to Enoferm's CSM for the 2010 crush.

Enoferm CSM™: To reduce herbaceous character in under ripe fruit
CSM was isolated from Bordeaux for Cabernet sauvignon, Cabernet franc and Merlot. It does not tolerate alcohols above 14% and benefits from high and balanced nutrient additions under good fermentation practices. It favors color and phenolic extraction, is red fruit driven, reduces vegetal aromas and adds complexity along with balanced, round mouthfeel. CSM will promote malolactic fermentation.

Thoughts?

[Merlin]

2009 I fermented 1000lbs of average quality Cabernet Sauvignon grapes with Enoferm's BDX.
A French isolate used extensively in California and Australia since the late 1980’s; Enoferm BDX has perfect fermentation kinetics and does not generate a lot of heat during fermentation. It is highly recommended for the production of quality red wines, especially Merlot and Cabernet sauvignon, with minimum color loss and enhanced flavor and aroma.

I knew BDX was tolerant of high alchohol, but as it stands right now, I have 60 gallons of rather hot wine. (~15% ABV)

I am thinking of switching to Enoferm's CSM for the 2010 crush.

Enoferm CSM™: To reduce herbaceous character in under ripe fruit
CSM was isolated from Bordeaux for Cabernet sauvignon, Cabernet franc and Merlot. It does not tolerate alcohols above 14% and benefits from high and balanced nutrient additions under good fermentation practices. It favors color and phenolic extraction, is red fruit driven, reduces vegetal aromas and adds complexity along with balanced, round mouthfeel. CSM will promote malolactic fermentation.

Thoughts?

I don't know enough about it at present. I want to give RC-212 a try this year, the problem I have now, is after writing to some shops in the UK, they don't stock it. If anybody knows of a supplier in anywhere that will post to Bulgaria, please let me know.
By the way. Does anybody know if there is a way of being emailed whan a post is answered?

[NorthernWiner]

By the way. Does anybody know if there is a way of being emailed whan a post is answered?

That I can answer. Just click on "watch this post" at the top of this page.

[Merlin]

That I can answer. Just click on "watch this post" at the top of this page.

Thanks for that