Thinkin' about making some potato wine as outlined in the Vargas & Gulling book. Since this is sorta looked at as a lower alc. vodka substitute, which yeast will make more alcohol; EC-1118 or K1V-1116(or another suggestion)?
Potato wine yeast
- Thread starter Johnnybladers
- Start date
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I've heard that given the right conditions they can both hit 20% if step fed, so the choice is yours. Here's what lalvin has to say about their yeasts...
EC1118 is the original Prise de Mousse and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. EC-1118 produces a lot of SO2 (up to 30 ppm) and as a result can inhibit malolactic fermentation. It is classified as a Saccharomyces cerevisiae bayanus.
ICV-K1 tends to express freshness of white grape varieties. Natural fresh fruit aromas are
retained for a longer time when compared with wines fermented with standard yeast strains
(such as Prise de Mousse). When fermented at low temperatures (below 16°C) and with the
right addition of nutrients (GO-FERM and Fermaid K), ICV-K1 is one of the more flowery ester producers (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh floral aromas to neutral varieties or high yield grapes. Among the high ester producers, ICV-K1 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. ICV-K1 can withstand a wide range of fermentation temperatures (10° to 42°C) and tolerate alcohol up to 18%. ICV-K1 is recommended for the fermentation of ice wines. It can also be used for rosé or basic red wines.
If you're looking for a neutral Yeast you might try DV10 available here.
DV10 was selected by the SOEC in the Champagne region and is approved by the CIVC in
Epernay. DV10 has strong fermentation kinetics over a wide temperature range and relatively low nitrogen demands. DV10 is famous for its ability to ferment under stressful conditions of low pH, high total SO2 and low temperature. Low foaming and low VA production characterize it. DV10 is considered a clean fermenter that respects varietal character and avoids bitter sensory contributions of other one-dimensional 'workhorse' strains such as Prise de Mousse (EC-1118). It is classified as a Saccharomyces cerevisiae bayanus.
Hope that helps.
Cheers,
Wrathwilde
EC1118 is the original Prise de Mousse and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. EC-1118 produces a lot of SO2 (up to 30 ppm) and as a result can inhibit malolactic fermentation. It is classified as a Saccharomyces cerevisiae bayanus.
ICV-K1 tends to express freshness of white grape varieties. Natural fresh fruit aromas are
retained for a longer time when compared with wines fermented with standard yeast strains
(such as Prise de Mousse). When fermented at low temperatures (below 16°C) and with the
right addition of nutrients (GO-FERM and Fermaid K), ICV-K1 is one of the more flowery ester producers (isoamyl acetate, hexyl acetate, phenyl ethyl acetate). These esters bring fresh floral aromas to neutral varieties or high yield grapes. Among the high ester producers, ICV-K1 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. ICV-K1 can withstand a wide range of fermentation temperatures (10° to 42°C) and tolerate alcohol up to 18%. ICV-K1 is recommended for the fermentation of ice wines. It can also be used for rosé or basic red wines.
If you're looking for a neutral Yeast you might try DV10 available here.
DV10 was selected by the SOEC in the Champagne region and is approved by the CIVC in
Epernay. DV10 has strong fermentation kinetics over a wide temperature range and relatively low nitrogen demands. DV10 is famous for its ability to ferment under stressful conditions of low pH, high total SO2 and low temperature. Low foaming and low VA production characterize it. DV10 is considered a clean fermenter that respects varietal character and avoids bitter sensory contributions of other one-dimensional 'workhorse' strains such as Prise de Mousse (EC-1118). It is classified as a Saccharomyces cerevisiae bayanus.
Hope that helps.
Cheers,
Wrathwilde
Well,
If you're looking for a beast that will churn out alcohol for you then you may consider 43 by Lallemand.
Their description:
The Uvaferm 43 strain is the result of research by Lallemand to isolate a strain that successfully completes sluggish or stuck fermentations. Lallemand, in conjunction with the Inter-Rhône Laboratory, screened 33 different isolates in trials on stuck wines before selecting Uvaferm 43. The stuck fermentations represented wines with high alcohol (14.3%), 21g/L residual sugar and high free sulfur dioxide (35 mg/L).
Uvaferm 43 outperformed other strong fermenters including EC1118, ICVK1(V1116) and DV10. Using lysozyme to prevent lactic acid bacteria spoilage in conjunction with Uvaferm 43 improved results in restarting fermentations. In reds, Uvaferm 43 gives good sensory results in high sugar, primary fermentations and helps maintain color, red fruit and cherry characters.
It is indicated for Zinfandel, Sangiovese, IceWine and Late Harvest wines. Can you guess where I use 43 boys and girls?
Cheers,
Oskaar
If you're looking for a beast that will churn out alcohol for you then you may consider 43 by Lallemand.
Their description:
The Uvaferm 43 strain is the result of research by Lallemand to isolate a strain that successfully completes sluggish or stuck fermentations. Lallemand, in conjunction with the Inter-Rhône Laboratory, screened 33 different isolates in trials on stuck wines before selecting Uvaferm 43. The stuck fermentations represented wines with high alcohol (14.3%), 21g/L residual sugar and high free sulfur dioxide (35 mg/L).
Uvaferm 43 outperformed other strong fermenters including EC1118, ICVK1(V1116) and DV10. Using lysozyme to prevent lactic acid bacteria spoilage in conjunction with Uvaferm 43 improved results in restarting fermentations. In reds, Uvaferm 43 gives good sensory results in high sugar, primary fermentations and helps maintain color, red fruit and cherry characters.
It is indicated for Zinfandel, Sangiovese, IceWine and Late Harvest wines. Can you guess where I use 43 boys and girls?
Cheers,
Oskaar
Oskaar said:
I can guess when you whip a bottle out... When trying to loosen the morals of various Redheaded women.
Wrathwilde
So Uvaferm 43 can kickstart something sitting at 14%? Any idea how far it will go, and does morebeer/morewine carry it?
"maintains color, red fruit, and cherry character" and helps with redheaded ladies? Sounds like a winner >
Thanks, Jon
"maintains color, red fruit, and cherry character" and helps with redheaded ladies? Sounds like a winner >
Thanks, Jon
Wrath and JB,
Like I always say . . . "When it doubt, whip it out!" Women appreciate a man who isn't afraid to uncork something big, bold and assertive that she can really enjoy as it breathes and grows. A good bottle of mead or wine really compliments the evening.
cheers,
Oskaar
Like I always say . . . "When it doubt, whip it out!" Women appreciate a man who isn't afraid to uncork something big, bold and assertive that she can really enjoy as it breathes and grows. A good bottle of mead or wine really compliments the evening.
cheers,
Oskaar
I think I've got a bit of bottle envy after all that 
And to think, the redheads go all the way 
I almost fell outa my seat laughing.
Thanks a bunch, Jon
And to think, the redheads go all the way I almost fell outa my seat laughing.Thanks a bunch, Jon
