What does 1116 do for a Mel flavor wise? I had planned on starting a blueberry with 71b, but I ran out. I do have 1116 on hand. To me it seems like a good all around yeast Why not use kv 1116 for everything?
@Kv 1116
- Thread starter McJeff
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I pretty much do use it for everything... well, I use RC-212 for anything really fruity but it's fussy as hell, and EC-1118 if I want to push the alcohol content and D47 if I ever start a batch when it's cool, and I only use 71B if I know I'll be able to attend to the lees quickly.
I've been finding with apples lately it's been giving me an estery nose but aside from that I haven't done any side-by-side comparisons to tell you exactly what the difference would be between it and another yeast.
I mostly like using it with pears and apples because it's got the kill factor so I don't worry much about wild yeasties stampeding through my must.
I've been finding with apples lately it's been giving me an estery nose but aside from that I haven't done any side-by-side comparisons to tell you exactly what the difference would be between it and another yeast.
I mostly like using it with pears and apples because it's got the kill factor so I don't worry much about wild yeasties stampeding through my must.
If you stranded me on a deserted island and I could only have one yeast, K1V would be it. It does a fine job with melomels.
