Hi, I had some questions about yeast that I have seen in the wine store.
There was a recent discussion about sweetness of wine and yeast was
mentioned. Here is the clip

I use Lalvin yeasts here and can tell you EC 1118 and K1V1116 like to
make dry wines, they are almost idiot proof. I use nutrient too,
either DAP, Yeastex or Fermaid, whatever I have on hand or is
available.

So far all I have used is the EC 1118 because that is what the store
recommended. What is the difference in the yeast? Does one die off earlier
because of alcohol content or something like that? What situations would
you use a particular yeast?

Perhaps a little off topic but why would someone use nutrient?

I'm not questioning anyones procedure (I know very little about wine
making) just wondering why this or that.

Mark

Hi ....here is a site ... http://www.brsquared.org/wine/ ...click
on calcs/info....then yeast strains...lots on the subject there....andy
j.

There are lots of different yeast for differnet types of wine. Some are
better for aged reds and others for fruity young reds and lots of others.
Here is a site that discusses some inclluding the EC-1118 that you mension.
It's main claim to faim is that it will ferment out most any amount of sugar
you put in it so it will make a dry high alcohol wine and will avoid most
problems with stuck wines.

http://consumer.lallemand.com/dansta.../refchart.html

There are certainly other sites that will help as well. Do a google on wine
yeast.

Nutrients are like vitamines for yeast. They help them remain healthy
throughout the ferment. Grape wines might get by without them as yeast gets
along great with grape. Even so most will use some nutrient. Most country
wines and meads need more nutrient as they use less fruit and the yeast
needs a bit more help

Ray

"Mark Borrmann" > wrote in message
news
> Hi, I had some questions about yeast that I have seen in the wine store.
> There was a recent discussion about sweetness of wine and yeast was
> mentioned. Here is the clip
>
> I use Lalvin yeasts here and can tell you EC 1118 and K1V1116 like to
> make dry wines, they are almost idiot proof. I use nutrient too,
> either DAP, Yeastex or Fermaid, whatever I have on hand or is
> available.
>
> So far all I have used is the EC 1118 because that is what the store
> recommended. What is the difference in the yeast? Does one die off earlier
> because of alcohol content or something like that? What situations would
> you use a particular yeast?
>
> Perhaps a little off topic but why would someone use nutrient?
>
> I'm not questioning anyones procedure (I know very little about wine
> making) just wondering why this or that.
>
> Mark
>