I usually use Lalvin ec-1118 (no particular reason), and have had
consistently excellent results.

As an experiment, I bought some Lalvin k1-v1116, and used it in some
small 1 gallon frozen concentrate juice test batches (orange,
grapefruit, raspberry etc). I've read afterward that low-nutrient
high-gravity musts benefit from the abilities of 1116.

After 2 weeks, there is a noticeable bad smell, somewhat like fruit just
beginning to go bad. I don't know if this is H2S or not. I don't think
I've ever smelled a rotten egg... Fermentation temperature is 65-70F,
OG were all about 1.090, got the usual SO2.

They don't seem spoiled (what are the chances of all of them going bad
on me), and I have had beer batches that reek during fermentation, so I
am thinking this is just a yeast specific trait. I'll taste upon racking.

Has anyone else noticed this about 1116? I have some D47 to play with
also. 1118 does not seem to generate off smells like this, neither does
WLP champagne (715 I think?). If it's not the yeast then might it be
H2S? How would I know? Ideally I'd do side-by-side yeast comparisons
with identical must but I'm not able to do that right now.

What kind of frozen concentrates did you use?\
Darlene

"bron helstrom" > wrote in message
news:Vzfoc.139846$Qy.49565@fed1read04...
> I usually use Lalvin ec-1118 (no particular reason), and have had
> consistently excellent results.
>
> As an experiment, I bought some Lalvin k1-v1116, and used it in some
> small 1 gallon frozen concentrate juice test batches (orange,
> grapefruit, raspberry etc). I've read afterward that low-nutrient
> high-gravity musts benefit from the abilities of 1116.
>
> After 2 weeks, there is a noticeable bad smell, somewhat like fruit just
> beginning to go bad. I don't know if this is H2S or not. I don't think
> I've ever smelled a rotten egg... Fermentation temperature is 65-70F,
> OG were all about 1.090, got the usual SO2.
>
> They don't seem spoiled (what are the chances of all of them going bad
> on me), and I have had beer batches that reek during fermentation, so I
> am thinking this is just a yeast specific trait. I'll taste upon racking.
>
> Has anyone else noticed this about 1116? I have some D47 to play with
> also. 1118 does not seem to generate off smells like this, neither does
> WLP champagne (715 I think?). If it's not the yeast then might it be
> H2S? How would I know? Ideally I'd do side-by-side yeast comparisons
> with identical must but I'm not able to do that right now.

Dar V wrote:
> What kind of frozen concentrates did you use?\
> Darlene
>
> "bron helstrom" > wrote in message
> news:Vzfoc.139846$Qy.49565@fed1read04...
>
>>As an experiment, I bought some Lalvin k1-v1116, and used it in some
>>small 1 gallon frozen concentrate juice test batches (orange,
>>grapefruit, raspberry etc). I've read afterward that low-nutrient
>>high-gravity musts benefit from the abilities of 1116.

Here's more information than you probably wanted.

YMMV as far as the TA is concerned, I just got the test kit. The SG
will probably vary slightly due to the manufacturer but was surprisingly
uniform. I don't have a pH meter.

Frozen Albertson's (also Safeway?) Grapefruit (100% juice)
- makes 48oz/1.42L at ~1.040
- TA 10 g/L

Frozen Albertson's Raspberry Lemonade (13% juice)
- makes 48oz/1.42L at ~1.040
- TA 4 g/L

Frozen Albertson's Orange (100% juice)
- makes 48oz/1.42L at ~1.050
- TA 8 g/L

Frozen Albertson's Wild Berry Punch (5% juice)
- makes 48oz/1.42L at ~1.040
- TA 4 g/L

Frozen Minute Maid Limeade (14% juice)
- makes 64oz/1.89L at ~1.040
- TA 7 g/L

Welch's Pourable Wild Berry (100% juice)
- This is not frozen, but a syrup in a 11.5 fl oz aluminum soda-type
can. It is pasteurized and "shelf stable". I emailed Welch's about
this, asking for details since there are no preservatives in the
ingredients and they said:

"Welch's Pourables 100% White Grape Juice contains potassium
metabisulfite, and this ingredient is listed in the ingredient panel."

This is the Wild berry flavor, not the White grape, but there is no
mention of sulfites anywhere on the package.

- makes 1.42L at ~1.055
- TA 4 g/L
- SO2 was measured extremely high at 180-200 (!) PPM. I did the test
totally wrong or something...
- I just pitched yeast on this so I have no idea if it will ferment. If
this works and tastes OK this may be economical as bulk cases of these
things are available on the web and shipping requires no refrigeration.

All batches so far were made with 2 cans diluted as directed, with added
dextrose to get an OG of 1.090-1.100. 1 tsp DAP, SO2 only to about 30
PPM. Fermented with lalvin 1116, to 1.000 after 10 days. Taste is OK
and some will probably be better chilled.