Tom I draw your attention to this information:-


(This is a popular yeast for producing light fruity style white and blush
wines, and Epernay is also popular for producing wines made from fruit other
than grapes. Sometimes Epernay is used for producing a light, fruity style
Chardonnay wines. However, Chardonnay can be difficult to ferment
completely, and stuck fermentation often results when Epernay yeast is used
with Chardonnay. Chardonnay wines fermented with Epernay yeast should be
closely monitored and tested for residual sugar.



Epernay is used at fermentation temperatures ranging from 50 to 70 degrees.
Under these conditions, it produces slow, controlled fermentations, and
volatile components in the juice are retained well. Excessive foaming is
seldom a problem when Epernay is used. Epernay does not ferment well at low
temperatures, and it is very sensitive to sudden changes in fermentation
temperature (cold shock). Epernay yeast is often used when winemakers intend
to leave some residual sugar in a wine. Usually, active Epernay
fermentations can be stopped just by lowering the temperature of the tank.



Epernay yeast is sensitive to high alcohol levels. Consequently, Epernay
should not be used in juices with high Brix values unless some residual
sugar is wanted. Epernay yeast can produce very pleasant, fruity aroma
characteristics in young wines, and home winemakers use Epernay yeast for
fermenting fruit wines because of the fruity aromas produced. This yeast is
available in five gram packets, 500 gram packages and in bulk form.)





Stephen SG


"Tom S" > wrote in message
. com...
|
| "Steve Thompson" > wrote in message
| ...
| > Hi,
| >
| > I'll be soon making a blueberry wine, any suggestions on the best yeast
to
| > use for a
| > - dry blueberry wine
|
| Prise de Mousse (EC1118, I think). Very active fermenter that is a good
| "closer", all the way up to ~18% alcohol.
|
| > - semi-dry blueberry wine
|
| Epernay II (Côte de Blancs). Slow fermenter that easily stops off-dry and
| has relatively low alcohol tolerance (~13-14%). That makes it good for
| sweet wines.
|
| Tom S
|
|