Tuesday, October 17, 2006
As I said in the previous post, I don't use liquid yeast. So, I'll just be listing some of the major ones along with their vital stats as a reference guide.
Champagne - Classic champagne yeast with a neutral character. Temperature range 70 -75 degrees F with a potential alcohol of 17%.
Chardonnay White Wine - Use for white and blush wines. Nice range temperature range ( 50 -90 degrees) and will ferment out to around 14%.
French Red Wine - Is a classic Bordeaux yeast that tolerates cold and has a rich, smooth flavor. Will ferment at 60 - 90 degrees F and produce a wine with 17% alcohol. Best for Cabernet and Merlot.
Steinberg - A Riesling and Gewurtraminer strain. Cold tolerant and has a high fruit and ester production. Lower alcohol output (around 14%) and can with stand temperatures of between 50 - 90 degrees.
Pasteur Champagne - Use for Dry Whites, Spumante, Sauv. Blanc, Pinot Blanc, Gewürz. Will ferment to 17% and has a temperature range of 55-75 degrees.
Sweet Mead - Best for Cider, Cyser, Fruit Wine, Ginger Ale, Cherry, Raspberry, Peach. Produces a sweet wine with low alcohol (around 11%). Likes the 60 -75 degree range for fermentation.
Chablis- Fruity Whites, Chard, Chablis, Gewürz, Chenin Blanc, Pinot Gris is what this strain likes to work with. Will work at the 55 -75 degree range and produces a wine with an alcohol content between 12 - 13%
Chateau Red - Cabernet, Red Varietals, Gamay, Zin, Rhone, Burgundy, Pinot Noir. 55 - 90 degree range and 14%
Bordeaux - Cabernet, Pinot Noir, Merlot, Petit Syrah, Riojo, Valdepenas. 55 - 90 range and 14%
Eau de Vie - This one is for the heavy duty wines like Cordials, Grappa, Barleywine, Eau de Vie, Single Malts. Will ferment out to about 21% at 65 - 80 degrees.
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