I just transferred my pineapple must to secondary fermentation after
witnessing the some odd yeast behavior during primary fermentation.

I used Red Star's Côte de Blancs yeast because it was recommended for
fragrant fruits. I used it per their instructions, in a must with a
starting density of 1.088. After stirring it twice a day in the primary
for 48 hours without seeing any apparent activity, the following morning
I stirred it and produced about 5" of foam (briefly). The next two
stirrings were accompanied by significantly less "fizz" sound. A
hydrometer reading later confirmed that the yeast had taken the must
from 1.088 to 0.992 in 6 days. Average temperature was about 72 °F.

I really wouldn't have thought twice about this display, except that
Jack Keller's website mentions Côte de Blancs as a "slow fermenting,
very low foaming and low flocculating yeast." Can anyone reconcile the
yeast's displayed behavior with its reputation?

Marshall Jose wrote:

> I just transferred my pineapple must to secondary fermentation after
> witnessing the some odd yeast behavior during primary fermentation.
>
> I used Red Star's Côte de Blancs yeast because it was recommended for
> fragrant fruits. I used it per their instructions, in a must with a
> starting density of 1.088. After stirring it twice a day in the primary
> for 48 hours without seeing any apparent activity, the following morning
> I stirred it and produced about 5" of foam (briefly). The next two
> stirrings were accompanied by significantly less "fizz" sound. A
> hydrometer reading later confirmed that the yeast had taken the must
> from 1.088 to 0.992 in 6 days. Average temperature was about 72 °F.
>
> I really wouldn't have thought twice about this display, except that
> Jack Keller's website mentions Côte de Blancs as a "slow fermenting,
> very low foaming and low flocculating yeast." Can anyone reconcile the
> yeast's displayed behavior with its reputation?

No not really except that apparently the yeast really loves pineapple and
acted as a super nutrient to it.

On Jul 26, 9:28*am, "Paul E. Lehmann" >
wrote:
> Marshall Jose wrote:
> > I just transferred my pineapple must to secondary fermentation after
> > witnessing the some odd yeast behavior during primary fermentation.
>
> > I used Red Star's Côte de Blancs yeast because it was recommended for
> > fragrant fruits. I used it per their instructions, in a must with a
> > starting density of 1.088. After stirring it twice a day in the primary
> > for 48 hours without seeing any apparent activity, the following morning
> > I stirred it and produced about 5" of foam (briefly). The next two
> > stirrings were accompanied by significantly less "fizz" sound. A
> > hydrometer reading later confirmed that the yeast had taken the must
> > from 1.088 to 0.992 in 6 days. Average temperature was about 72 °F.
>
> > I really wouldn't have thought twice about this display, except that
> > Jack Keller's website mentions Côte de Blancs as a "slow fermenting,
> > very low foaming and low flocculating yeast." Can anyone reconcile the
> > yeast's displayed behavior with its reputation?
>
> No not really except that apparently the yeast really loves pineapple and
> acted as a super nutrient to it.- Hide quoted text -
>
> - Show quoted text -

I had a similar experience with Lalvin K1V-1116 when making semillon
this year. No bubbling in my primary air lock and not much foam but
the wine was spritzy and would release gas and foam when stirred and
the Brix was dropping. I transfered it to a different fermentor and it
continued normal fermentation like one would expect. You might try
cooling your must a bit if you want to slow fermentetion some. I just
finished a Napa Sauvignon Blanc with Cotes in the mid 50's range. Took
two weeks to complete primary but we tasted the wine today and it is
stellar. The yeast really brought out the fruit and there is even some
tropical esters in there!

" After stirring it twice a day in the primary
for 48 hours without seeing any apparent activity, the following
morning
I stirred it and produced about 5" of foam (briefly)."

What did you stir it with?


On Jul 26, 9:11*am, Marshall Jose > wrote:
> I just transferred my pineapple must to secondary fermentation after
> witnessing the some odd yeast behavior during primary fermentation.
>
> I used Red Star's Côte de Blancs yeast because it was recommended for
> fragrant fruits. I used it per their instructions, in a must with a
> starting density of 1.088. After stirring it twice a day in the primary
> for 48 hours without seeing any apparent activity, the following morning
> I stirred it and produced about 5" of foam (briefly). The next two
> stirrings were accompanied by significantly less "fizz" sound. A
> hydrometer reading later confirmed that the yeast had taken the must
> from 1.088 to 0.992 in 6 days. Average temperature was about 72 °F.
>
> I really wouldn't have thought twice about this display, except that
> Jack Keller's website mentions Côte de Blancs as a "slow fermenting,
> very low foaming and low flocculating yeast." Can anyone reconcile the
> yeast's displayed behavior with its reputation?

On Aug 31, 6:27*am, wrote:
> " After stirring it twice a day in the primary
> for 48 hours without seeing any apparent activity, the following
> morning
> I stirred it and produced about 5" of foam (briefly)."
>
> What did you stir it with?
>
> On Jul 26, 9:11*am, Marshall Jose > wrote:
>
>
>
> > I just transferred my pineapple must to secondary fermentation after
> > witnessing the some odd yeast behavior during primary fermentation.
>
> > I used Red Star's Côte de Blancs yeast because it was recommended for
> > fragrant fruits. I used it per their instructions, in a must with a
> > starting density of 1.088. After stirring it twice a day in the primary
> > for 48 hours without seeing any apparent activity, the following morning
> > I stirred it and produced about 5" of foam (briefly). The next two
> > stirrings were accompanied by significantly less "fizz" sound. A
> > hydrometer reading later confirmed that the yeast had taken the must
> > from 1.088 to 0.992 in 6 days. Average temperature was about 72 °F.
>
> > I really wouldn't have thought twice about this display, except that
> > Jack Keller's website mentions Côte de Blancs as a "slow fermenting,
> > very low foaming and low flocculating yeast." Can anyone reconcile the
> > yeast's displayed behavior with its reputation?

Forget the last non-post. I'm not sure what causes it but if you stir
a must with a dry wooden stick/spoon it will foam up much more than if
you wet the wood first. It also happens if you dump dry yeast
nutrient or sugar into a fermenting must instead of making a solution
with the stuff first. The dry stuff always makes it foam more and I'm
not sure why. Anyone know?

On Aug 31, 6:27*am, wrote:
> " After stirring it twice a day in the primary
> for 48 hours without seeing any apparent activity, the following
> morning
> I stirred it and produced about 5" of foam (briefly)."
>
> What did you stir it with?
>
> On Jul 26, 9:11*am, Marshall Jose > wrote:
>
>
>
> > I just transferred my pineapple must to secondary fermentation after
> > witnessing the some odd yeast behavior during primary fermentation.
>
> > I used Red Star's Côte de Blancs yeast because it was recommended for
> > fragrant fruits. I used it per their instructions, in a must with a
> > starting density of 1.088. After stirring it twice a day in the primary
> > for 48 hours without seeing any apparent activity, the following morning
> > I stirred it and produced about 5" of foam (briefly). The next two
> > stirrings were accompanied by significantly less "fizz" sound. A
> > hydrometer reading later confirmed that the yeast had taken the must
> > from 1.088 to 0.992 in 6 days. Average temperature was about 72 °F.
>
> > I really wouldn't have thought twice about this display, except that
> > Jack Keller's website mentions Côte de Blancs as a "slow fermenting,
> > very low foaming and low flocculating yeast." Can anyone reconcile the
> > yeast's displayed behavior with its reputation?