I transferred some apple wine from my primary to my secondary yesterday. I
used a yeast that I hadn't used before and was concerned about the activity
that I didn't see while in the primary. I saw hardly any foam at all and
very minor fizzing or bubbling. I was worried that the fermentation was too
sluggish but the S.G. was 1.000 when I transferred it and there was a good
layer of sediment on the bottom. When I began my S.G. was 1.090, Brix 22
and pH of 3.2. The yeast I used was Red Star Pasteur Champagne. Has anyone
used this yeast before and had similar results during primary fermentation?
And did your wine turn out okay? Thanks.

Jeff

J Scott wrote:

> I transferred some apple wine from my primary to
> my secondary yesterday. I used a yeast that I
> hadn't used before and was concerned about the
> activity
> that I didn't see while in the primary. I saw
> hardly any foam at all and
> very minor fizzing or bubbling. I was worried
> that the fermentation was too sluggish but the
> S.G. was 1.000 when I transferred it and there
> was a good
> layer of sediment on the bottom. When I began
> my S.G. was 1.090, Brix 22
> and pH of 3.2. The yeast I used was Red Star
> Pasteur Champagne. Has anyone used this yeast
> before and had similar results during primary
> fermentation?
> And did your wine turn out okay? Thanks.
>
> Jeff

I have never used this particular yeast but I
think some yeast are just that way. I have used
D-47 on whites with similiar characteristics and
they turned out great. Keep checking your SG to
make sure everything is proceeding OK. I think
it probably is.

I think you are fine too, here is a link to that yeast.

http://www.lesaffreyeastcorp.com/win...champagne.html

I never liked it because the lees are pretty fluffy but you can just
settle them again in a smaller (full) container.

It's good yeast. I never like transferring a wine before it finishes,
it's not supposed to be an issue but I have some residual sugar in
some of mine and suspect it's from that transfer. If I ferment in a
pail I stir it before transferring now. I only leave the solids
behind. That seems to get me to completion.

Joe

Ha, Just checked my records, and I used this yeast on apple cider to
make wine. The problem was it went too dry (my fault, I could have
stopped it) like .998. It took many months to rack and clear it. I don't
read PH or Brix, but just SG. The wine needs sweetened to drink, but is
ok. (not my best wine)
Next time I might use a different yeast, though, so many factors impact
the wine. I'm not sure it was the Pasteur Champagne.

hope that helps. DAve

J Scott wrote:
> I transferred some apple wine from my primary to my secondary yesterday. I
> used a yeast that I hadn't used before and was concerned about the activity
> that I didn't see while in the primary. I saw hardly any foam at all and
> very minor fizzing or bubbling. I was worried that the fermentation was too
> sluggish but the S.G. was 1.000 when I transferred it and there was a good
> layer of sediment on the bottom. When I began my S.G. was 1.090, Brix 22
> and pH of 3.2. The yeast I used was Red Star Pasteur Champagne. Has anyone
> used this yeast before and had similar results during primary fermentation?
> And did your wine turn out okay? Thanks.
>
> Jeff
>
>

Try Assmanshausen, ferment cold, and arrest fermentation around 2-3
Brix for an interesting wine with a little carbonation zing, slight
sweetness, and really nice apple character. It's hard to mine the
delicate character of apple but I've found assmanshausen to be up to
the task! Blend on the back end with a little Chardonnay to give your
wine a pleasant viniferous quality.

Charles Erwin


On Sun, 27 May 2007 22:05:56 -0400, Dave Allison
> wrote:

>Ha, Just checked my records, and I used this yeast on apple cider to
>make wine. The problem was it went too dry (my fault, I could have
>stopped it) like .998. It took many months to rack and clear it. I don't
>read PH or Brix, but just SG. The wine needs sweetened to drink, but is
>ok. (not my best wine)
>Next time I might use a different yeast, though, so many factors impact
>the wine. I'm not sure it was the Pasteur Champagne.
>
>hope that helps. DAve
>
>J Scott wrote:
>> I transferred some apple wine from my primary to my secondary yesterday. I
>> used a yeast that I hadn't used before and was concerned about the activity
>> that I didn't see while in the primary. I saw hardly any foam at all and
>> very minor fizzing or bubbling. I was worried that the fermentation was too
>> sluggish but the S.G. was 1.000 when I transferred it and there was a good
>> layer of sediment on the bottom. When I began my S.G. was 1.090, Brix 22
>> and pH of 3.2. The yeast I used was Red Star Pasteur Champagne. Has anyone
>> used this yeast before and had similar results during primary fermentation?
>> And did your wine turn out okay? Thanks.
>>
>> Jeff
>>
>>

Used Red Star Pasteur Champagne yeast for Strawberry wine. Came out great,
had to sweeten it a bit.

"J Scott" > wrote in message
et...
>I transferred some apple wine from my primary to my secondary yesterday. I
>used a yeast that I hadn't used before and was concerned about the activity
>that I didn't see while in the primary. I saw hardly any foam at all and
>very minor fizzing or bubbling. I was worried that the fermentation was
>too sluggish but the S.G. was 1.000 when I transferred it and there was a
>good layer of sediment on the bottom. When I began my S.G. was 1.090, Brix
>22 and pH of 3.2. The yeast I used was Red Star Pasteur Champagne. Has
>anyone used this yeast before and had similar results during primary
>fermentation? And did your wine turn out okay? Thanks.
>
> Jeff
>

On May 27, 11:56 am, "J Scott" > wrote:
> I transferred some apple wine from my primary to my secondary yesterday. I
> used a yeast that I hadn't used before and was concerned about the activity
> that I didn't see while in the primary. I saw hardly any foam at all and
> very minor fizzing or bubbling. I was worried that the fermentation was too
> sluggish but the S.G. was 1.000 when I transferred it and there was a good
> layer of sediment on the bottom. When I began my S.G. was 1.090, Brix 22
> and pH of 3.2. The yeast I used was Red Star Pasteur Champagne. Has anyone
> used this yeast before and had similar results during primary fermentation?
> And did your wine turn out okay? Thanks.
>
> Jeff

I've used it for making cider...ferments out VERY dry. It was a
slow(ish) fermentation, but thorough. Nice clean finish, just dry.