Interesting, thanks for the clarification Paul.

I asked because I have had problems getting to my local wineshops lately and had similar problems with their delivery
charges. I ran out of champagne yeast, but have a jar full of Montrachet comp which I have been using for the last four
gallons I have made, despite three of the recipes specifying champagne yeast...

I'd looked up the properties of Montrachet vs Champagne yeasts in a basic sense and decided that the Montrachet was of
high enough alcohol tolerance and foaming tendancy didn't matter and the fruit I was using wasn't extraordinarily
sulphured - and therefore I could use up my Montrachet comp while it was fresh, even though it wasn't the recommended
ingredient.

I'd read - I think it might have been in Lum's excellent resource - that different yeasts produce or as pp put it
'emphasise' different flavours. If the impact is marginal though, I will happily 'make do' with an alternate yeast when
I haven't got the one mentioned. I had been making do but feeling a bit bad about it, like I was going to rob myself of
the wines potential by using the 'wrong' one...

Thanks for the further info both, Jim




"Paul E. Lehmann" > wrote in message . ..
> jim wrote:
>
>> Different yeasts don't make slightly different
>> flavours from their workings?
>>
>> Jim
>
> In my opinion, the yeast does not contribute
> directly to the flavours. Each strain has its
> temperature range, pH range and acidity that it
> will perform best and thus possibly allow
> flavours ALREADY PRESENT IN THE FRUIT to come out
> or be suppressed. This is my personal opinion
> and I am sure there are those who will disagree
> with me.
>
> I have never done the following but I think it
> would lend some insight:
>
> Make a water sugar solution to about 22 brix and
> bring it up to a pH of say 3.5 - no fruit or
> flavouring and ferment with different yeast. My
> bet is that you will not get that "Blackberry",
> "Plum" or whatever descriptor you choose to use.
> I know that the yeast manufactures make all kinds
> of claims that their yeast will add such and such
> flaovours but I ain't buying it.
>
> Some have claimed to use different yeast on a
> divided lot of the same fruit and fermented and
> could tell a difference. Again, there may be a
> difference but I doubt the Yeast produced the
> flavours. Different strains merely allowed the
> flavours already present in the fruit to come
> out.
>
> Also, I have seen differences in the exact same
> fruit with divided lots in different fermentors
> or carboys and the exact same treatment and yeast
> used. This is just one of the mysteries of
> Organic Chemistry.
>
>>
>> "Paul E. Lehmann" > wrote
>> in message
>>
> . ..
>>>M Lawson wrote:
>>>
>>>>
>>>> "Paul E. Lehmann" > wrote
>>>> in message
>>>>
>>>
> ...
>>>>> k-dawg wrote:
>>>>>
>>>>> > Will different yeast give me a different
>>>>> > taste in the same wine i make? I see thier
>>>>> > is different ALC content,but will this make
>>>>> > for a taste that is not the same?
>>>>>
>>>>> Each strain of yeast has its own temperature
>>>>> range, pH and other variables at which it
>>>>> does
>>>>> best. In my opinion, yeast will not
>>>>> contribute flavor or taste on its own BUT the
>>>>> conditions under which you expect it to do
>>>>> its work should be taken into account when
>>>>> you select the strain.
>>>>>
>>>>> Others may not support this opinion and I
>>>>> welcome their input.
>>>>>
>>>>> I had a situation a couple years ago in which
>>>>> I fermented my backyard vineyard grapes
>>>>> outside
>>>>> during a relatively cool October. I used
>>>>> Pasteur
>>>>> Red. I had to bring the wine inside after
>>>>> about two weeks because (I learned from
>>>>> experience) the Pasteur Red does not do very
>>>>> well at 50 degrees.
>>>>>
>>>>> The wine eventually finished and it was
>>>>> fruity but
>>>>> the color and body were lacking. I think I
>>>>> would have had a lot different tasting wine
>>>>> had I used something like EC 1118.
>>>>>
>>>>> I now use a different yeast in cool
>>>>> conditions. The Pasteur Red, however, does
>>>>> very well under warmer conditions.
>>>>>
>>>>> In summary, it was the conditions the yeast
>>>>> was expected to do its thing in and not the
>>>>> yeast itself that made a difference.
>>>>>
>>>>> I suggest you experiment and divide your must
>>>>> into several lots and try a different yeast
>>>>> on each - under the same conditions, of
>>>>> course.
>>>>
>>>> On the assumption that wine yeasts behave the
>>>> same as lager yeasts, then fermentation
>>>> temperatures can (and are??) used to fine tune
>>>> the flavour of a wine.
>>>
>>> But - the flavour is not coming from the yeast.
>