We picked a lot of green grapes from our backyard (not sure what type they
are) and added some raspberry juice from berries from our garden to the
juice produced from the grapes. It is currently at 1.090 sg and the acid is
at 0.65. My question is what type of yeast would be the best to use to start
this fermenting? Any help would be appreciated.

Thanks

Andrew wrote:

> We picked a lot of green grapes from our backyard (not sure what type they
> are) and added some raspberry juice from berries from our garden to the
> juice produced from the grapes. It is currently at 1.090 sg and the acid is
> at 0.65. My question is what type of yeast would be the best to use to start
> this fermenting? Any help would be appreciated.

Depends what's available where you are... I think with that kind of mix
I'd go for Lavlin 71b (narbonne) however I think that might be a bit
problematic with your lower acid must... perhaps adda bit of tartaric
acid to bring the acidity up to .70 or so.

--
charles

"Once ... in the wilds of Afghanistan, I lost my corkscrew, and we were
forced to live on nothing but food and water for days."
- W.C. Fields

"Andrew" > wrote in message
news:Wwemb.167788$pl3.129820@pd7tw3no...
> We picked a lot of green grapes from our backyard (not sure what type they
> are) and added some raspberry juice from berries from our garden to the
> juice produced from the grapes. It is currently at 1.090 sg and the acid
is
> at 0.65. My question is what type of yeast would be the best to use to
start
> this fermenting?

With Brix at under 12°, this is a good candidate for Epernay II (aka Cotes
de Blanc). this strain is a slow, steady fermenter that produces very
little foam. It's perfect for wines that you want to preserve the
fruitiness in - especially if you intend to stop the fermentation off-dry.

Tom S

LALVIN EC1118 PRISE DE MOUSSE - S. cerevisiae - bayanus=20

White, Red, Sparkling, Restart Stuck Fermentations=20
EC1118 is the original, steady, low foamer, and is excellent for barrel =
fermentations. It ferments well at low temperatures, and flocculates =
well with very compact lees.

This might be a better bet?
What do you say Charles H=20
Stephen
"Andrew" > wrote in message =
news:Wwemb.167788$pl3.129820@pd7tw3no...
We picked a lot of green grapes from our backyard (not sure what type =
they
are) and added some raspberry juice from berries from our garden to the
juice produced from the grapes. It is currently at 1.090 sg and the acid =
is
at 0.65. My question is what type of yeast would be the best to use to =
start
this fermenting? Any help would be appreciated.

Thanks