"frederick ploegman" > wrote in message
...
>
> "frederick ploegman" > wrote in message
> ...
> >
> > >
> > > What is the yeast with the highest tolerance that won't give the
> > > finished product a weird flavor?????
> > >
> > >
> >
> > Go to:
> > http://winemakermag.com/referencegui...tstrainschart/
> > It's a good place to start learning about yeasts.
> >
>
> Hi Bob
>
> Sorry about the short answer above. Go to that site and check out the
> listing for Lalvin EC - 1118.
>
> It has a wide temp range (45 - 95), high alcohol tolerance (18%),
> low flocculation (it compacts the lees very well), and has a neutral
> sensory impact. I think this is the one you are looking for.
>
> The Red Star equivalent is Premier Cuvee which is the one I prefer
> when I want these characteristics. HTH

You are the man. Armed with my new knowledge of yeasts and their
nutrients I am ready make mead that is lethal! It'll be 16% and I'll call it
Sweet Sixteen! LOL!!!!! I am even tempted to try my 16 gallon primary.....
<eg>
Since my wife died there's nobody else to hog the booze.....
--
"I can't stand water because of the things fish do in it.
Once, whilst traversing the Himalayas, we lost our corkscrew,
and were compelled to live on food and water... for several days."
-W C Fields-
>
> Frederick
>
>

"JEP" > wrote in message
om...
> "Bob" > wrote in message
>...
> >
> > Why do I keep coming up with wines w/a PA of 16% only fermenting to
> > 11%???? I check acidity; should I be adding yeast nutrients by the
pound????
> > This happens to me a lot...... I like sweet wines, but I'd still like to
> > know what's up.
> >
>
> Are you always using 71B. If so, I would change yeast if you really
> want to go dry. 71B is a moderate fermenter, sensitive to competitive
> factor, low alcohol tollerance, and IMHO, sensitive to temperature
> shifts.
>
> If you're getting this with a range of different yeasts, it's time to
> look for a different cause.

I'm beginning to suspect that my problem is low yeast nutrients. I
rarely use them at all. Stupid me.
>
> Andy

"Bob" > wrote in message
...
>
> "JEP" > wrote in message
> om...
> > "Bob" > wrote in message
> >...
> > >
> > > Why do I keep coming up with wines w/a PA of 16% only fermenting
to
> > > 11%???? I check acidity; should I be adding yeast nutrients by the
> pound????
> > > This happens to me a lot...... I like sweet wines, but I'd still like
to
> > > know what's up.
> > >
> >
> > Are you always using 71B. If so, I would change yeast if you really
> > want to go dry. 71B is a moderate fermenter, sensitive to competitive
> > factor, low alcohol tollerance, and IMHO, sensitive to temperature
> > shifts.
> >
> > If you're getting this with a range of different yeasts, it's time to
> > look for a different cause.
>
> I'm beginning to suspect that my problem is low yeast nutrients. I
> rarely use them at all. Stupid me.

I have just looked through my asstd supplies; apparently I used the last
of it some time back and never bought any more. I suffer from Dysmnesia so
this is not unusual.....

> >
> > Andy
>
>