Hello.

Working on some dandelion wines now - first attempts in 40 years.

Technology sure has changed! At any rate, a recipe from Jack Keller
(Dandelion #30) suggests using a White Burgandy wine yeast.

The ones on the shelf here are Lalvin RC212, 71B-1122, K1V 1116 and EC
1118. I can't find anything in the descriptions for these - or for that
matter, other yeast descriptions that tie a yeast name to the white
Burgundy group.

What should I use? And for that matter, what difference do the yeast
choices make to the finished product?

As a footnote, I had a bunch of the 1964 - 68 efforts still on the
shelf, and in the process of gathering bottles I started to empty and
clean these. Before dumping (the contents would be garbage, right?) my
son suggested tasting - and 3 of four batches (raisin, raspberry and
strawberry) were absolutely delightful! The apple suffered......

These were from Mettja Roate recipes. I see her recipe book is still
available.

Jack wrote:
Hello.

Working on some dandelion wines now - first attempts in 40 years.

Technology sure has changed! At any rate, a recipe from Jack Keller
(Dandelion #30) suggests using a White Burgandy wine yeast.

The ones on the shelf here are Lalvin RC212, 71B-1122, K1V 1116 and EC
1118. I can't find anything in the descriptions for these - or for that
matter, other yeast descriptions that tie a yeast name to the white
Burgundy group.

What should I use? And for that matter, what difference do the yeast
choices make to the finished product?

As a footnote, I had a bunch of the 1964 - 68 efforts still on the
shelf, and in the process of gathering bottles I started to empty and
clean these. Before dumping (the contents would be garbage, right?) my
son suggested tasting - and 3 of four batches (raisin, raspberry and
strawberry) were absolutely delightful! The apple suffered......

These were from Mettja Roate recipes. I see her recipe book is still
available.

White burgundy would be Chardonnay, so you can look for those. Your
list is missing D47, which might be the best choice for whites overall.
Otherwise, K1V 1116 should also give a good result.

Pp

Try this link for information
http://www.lallemandwine.us/home.php

"pp" wrote in message
ps.com...

Jack wrote:
Hello.

Working on some dandelion wines now - first attempts in 40 years.

Technology sure has changed! At any rate, a recipe from Jack Keller
(Dandelion #30) suggests using a White Burgandy wine yeast.

The ones on the shelf here are Lalvin RC212, 71B-1122, K1V 1116 and EC
1118. I can't find anything in the descriptions for these - or for that
matter, other yeast descriptions that tie a yeast name to the white
Burgundy group.

What should I use? And for that matter, what difference do the yeast
choices make to the finished product?

As a footnote, I had a bunch of the 1964 - 68 efforts still on the
shelf, and in the process of gathering bottles I started to empty and
clean these. Before dumping (the contents would be garbage, right?) my
son suggested tasting - and 3 of four batches (raisin, raspberry and
strawberry) were absolutely delightful! The apple suffered......

These were from Mettja Roate recipes. I see her recipe book is still
available.

White burgundy would be Chardonnay, so you can look for those. Your
list is missing D47, which might be the best choice for whites overall.
Otherwise, K1V 1116 should also give a good result.

Pp

a group of "64's?" with a 75% viability? congrats, mate! Is Mettja's work
available online (free?) i'd like to read it!



"Jack" wrote in message
...
Hello.

Working on some dandelion wines now - first attempts in 40 years.

Technology sure has changed! At any rate, a recipe from Jack Keller
(Dandelion #30) suggests using a White Burgandy wine yeast.

The ones on the shelf here are Lalvin RC212, 71B-1122, K1V 1116 and EC
1118. I can't find anything in the descriptions for these - or for that
matter, other yeast descriptions that tie a yeast name to the white
Burgundy group.

What should I use? And for that matter, what difference do the yeast
choices make to the finished product?

As a footnote, I had a bunch of the 1964 - 68 efforts still on the
shelf, and in the process of gathering bottles I started to empty and
clean these. Before dumping (the contents would be garbage, right?) my
son suggested tasting - and 3 of four batches (raisin, raspberry and
strawberry) were absolutely delightful! The apple suffered......

These were from Mettja Roate recipes. I see her recipe book is still
available.

I'm thinking EC1118 is also a good reliable yeast for whites in general
too. I have no complaints about anything Lalvin makes. (I do hope
these yeasts aren't from 64 though...)
K1V is my all purpose 'if in doubt' yeast.

Joe

White burgundy would be Chardonnay, so you can look for those. Your
list is missing D47, which might be the best choice for whites overall.
Otherwise, K1V 1116 should also give a good result.

Pp

Thanks for the information.

As for the Roate book, I haven't seen it on-line. It is available used through
Amazon contacts, for as little as $2.......... plus $10 shipping.....

I still have mine. It has nothing to recommend it when compared with Jack
Keller or Stanley Anderson information. ( I have yet to see Mr. C.J.J. Berry's
work.) The recipes are similar to the current ones, but without the assists
like yeast nutrient, tannin and SO2. She used bread yeast spread on toast...

Secondary fermentation took place in lightly-corked bottles, which were later
corked tightly and sealed with wax. The lees were something else! The wax may
have been the salvation of my treats.

bobdrob wrote:

a group of "64's?" with a 75% viability? congrats, mate! Is Mettja's work
available online (free?) i'd like to read it!

"Jack" wrote in message
...
Hello.

Working on some dandelion wines now - first attempts in 40 years.

Technology sure has changed! At any rate, a recipe from Jack Keller
(Dandelion #30) suggests using a White Burgandy wine yeast.

The ones on the shelf here are Lalvin RC212, 71B-1122, K1V 1116 and EC
1118. I can't find anything in the descriptions for these - or for that
matter, other yeast descriptions that tie a yeast name to the white
Burgundy group.

What should I use? And for that matter, what difference do the yeast
choices make to the finished product?

As a footnote, I had a bunch of the 1964 - 68 efforts still on the
shelf, and in the process of gathering bottles I started to empty and
clean these. Before dumping (the contents would be garbage, right?) my
son suggested tasting - and 3 of four batches (raisin, raspberry and
strawberry) were absolutely delightful! The apple suffered......

These were from Mettja Roate recipes. I see her recipe book is still
available.