pp wrote:
> On Nov 6, 9:37 am, Rob > wrote:
>
>>We've had a very late harvest in my neck of the Northwest, so I've
>>jsut pressed my Syrah grapes. I'm using Wyeast Bordeaux yeast, which
>>claims it will survive to 14% ABV, but I just redid my calculation and
>>realized that I should end up with about 15.5% ABV (I started with
>>27.2 Brix).
>>
>>So, now that I'm at about 5 Brix remaining (by hydrometer) and I want
>>it to go dry, do I start a batch of yeast that can survive up to 18%
>>ABV and pitch it on now, or wait until the current yeast dies off and
>>pitch then? And I'm going to do ML on it - any comments on timing
>>that?
>>
>>It's so much easier when you're used to 22-23 Brix..
>>
>>Rob
>
>
> I'd do the first - start a strong batch of EC1118 or something similar
> and pitch at this stage. It might not take off if you wait until the
> wine is dry.
>
> ML might be hard at those alcohol levels - there is a Hansen strain
> CH-16 that has alcohol tolerance up to 16%, so that might be your best
> option. If you use EC1118, make sure to add ML nutrients because that
> yeast isn't friendly to ML bacteria.
>
> Pp
>
There is a new yeast strain specifically for restarting stuck
fermentation, called 43. I would use this if avaiable, over EC1118.