Lalvin - Red Star - is this just different brands, or different yeasts?

I am doing a cranberry wine from juice (yes, I'm moving from kits into
juice, before I try raw fruit). The juice can says Red Star Premier
Cuvee or Cote Des Blancs for sweeter wine. I have Lalvin. (and I thought
I had bought all the chemicals in the store last time I was there).
Can I use Lalvin Champagne -- it appears to have many characteristics of
Cote Des Blancs. I'm sure others have learned the hard way, so I'm
asking so I don't waste 6 gallons of possibilities. (i'm doing a double
96 oz batch into a 6 gallon fermentor).

thanks. All that I've learned so far has made my last two batches real
good. The Pinot Noir is about to go into final racking. (my 2nd kit)

thanks, DAve

I used Lalvin 71B when I made my Cranberry form fruit. I was happy with it.

Ray

"DAve Allison" > wrote in message
...
> Lalvin - Red Star - is this just different brands, or different yeasts?
>
> I am doing a cranberry wine from juice (yes, I'm moving from kits into
> juice, before I try raw fruit). The juice can says Red Star Premier Cuvee
> or Cote Des Blancs for sweeter wine. I have Lalvin. (and I thought I had
> bought all the chemicals in the store last time I was there).
> Can I use Lalvin Champagne -- it appears to have many characteristics of
> Cote Des Blancs. I'm sure others have learned the hard way, so I'm asking
> so I don't waste 6 gallons of possibilities. (i'm doing a double 96 oz
> batch into a 6 gallon fermentor).
>
> thanks. All that I've learned so far has made my last two batches real
> good. The Pinot Noir is about to go into final racking. (my 2nd kit)
>
> thanks, DAve

DAve Allison wrote:
> Lalvin - Red Star - is this just different brands, or different yeasts?
>
> I am doing a cranberry wine from juice (yes, I'm moving from kits into
> juice, before I try raw fruit). The juice can says Red Star Premier
> Cuvee or Cote Des Blancs for sweeter wine. I have Lalvin. (and I thought
> I had bought all the chemicals in the store last time I was there).
> Can I use Lalvin Champagne -- it appears to have many characteristics of
> Cote Des Blancs. I'm sure others have learned the hard way, so I'm
> asking so I don't waste 6 gallons of possibilities. (i'm doing a double
> 96 oz batch into a 6 gallon fermentor).
>
> thanks. All that I've learned so far has made my last two batches real
> good. The Pinot Noir is about to go into final racking. (my 2nd kit)
>
> thanks, DAve

They are both different brands and different yeasts - there is some
overlap in what they carry in terms of the 5 or so basic yeasts
available in 5 g packs, but each brand has some unique yeasts in this
category. Premier Cuvee should be equivalent to Lalvin EC1118, is this
what you mean by Champagne? Cote des Blancs is also known as Epernay 2;
there is no direct equivalent to this in the Lalvin line. This yeast is
sensitive to cold, so it can be stopped by cooling down the fermenting
must; that's why people recommend it if some residual sugar is desired.
EC1118 on the other hand is a workhorse yeast, with high alcohol and
temperature tolerance, so that doesn't seem a good choice if you want
to arrest the fermentation.

The Lalvin 71B that Ray recommended is a good choice, better than
EC1118.

Pp

Ah. I didn't get technical enough. smile.
I have Lalvin EC-1118 and Lalvin K1-V1116. Sounds like the first one is
ok, but 71B would be better. Guess I'll head to the shop and buy "more
stuff". :*) Since I"m at the store, might as well buy what they
recommended. If I bottle 27 bottles, I want it to drink good. smile.

Thanks for the education - both of you - I am learning.
DAve

pp wrote:
> DAve Allison wrote:
>
>>Lalvin - Red Star - is this just different brands, or different yeasts?
>>
>>I am doing a cranberry wine from juice (yes, I'm moving from kits into
>>juice, before I try raw fruit). The juice can says Red Star Premier
>>Cuvee or Cote Des Blancs for sweeter wine. I have Lalvin. (and I thought
>>I had bought all the chemicals in the store last time I was there).
>>Can I use Lalvin Champagne -- it appears to have many characteristics of
>>Cote Des Blancs. I'm sure others have learned the hard way, so I'm
>>asking so I don't waste 6 gallons of possibilities. (i'm doing a double
>>96 oz batch into a 6 gallon fermentor).
>>
>>thanks. All that I've learned so far has made my last two batches real
>>good. The Pinot Noir is about to go into final racking. (my 2nd kit)
>>
>>thanks, DAve
>
>
> They are both different brands and different yeasts - there is some
> overlap in what they carry in terms of the 5 or so basic yeasts
> available in 5 g packs, but each brand has some unique yeasts in this
> category. Premier Cuvee should be equivalent to Lalvin EC1118, is this
> what you mean by Champagne? Cote des Blancs is also known as Epernay 2;
> there is no direct equivalent to this in the Lalvin line. This yeast is
> sensitive to cold, so it can be stopped by cooling down the fermenting
> must; that's why people recommend it if some residual sugar is desired.
> EC1118 on the other hand is a workhorse yeast, with high alcohol and
> temperature tolerance, so that doesn't seem a good choice if you want
> to arrest the fermentation.
>
> The Lalvin 71B that Ray recommended is a good choice, better than
> EC1118.
>
> Pp
>