Many home vintners and home zymurgists don’t know about the single most important ingredient available for use in their home
brews. I’m talking about liquid yeast.
Liquid yeast is cultured in labs at all of the major labels. It
is… Continue reading
Yeast – there seem to be so many varieties and strains; what’s an amateur winemaker to do? Well, for one, you could ignore all the different strains and stick with Lalvin EC1118 which apparently is pretty standard in most winemaking… Continue reading
Second part of href="http://homewinery.info/viewarticle.php?id=10" target="new">this.
I’ve already mentioned the benefits of liquid yeast. If you
tried one in your latest must, or better yet, did a comparison,
chances are that I’m be preaching to the choir. However, liquid
yeast is… Continue reading
According to the Lallemand website, DV10 yeast:
“DV10 was selected by the SOEC in the Champagne region and is approved by the CIVC in Epernay. DV10 has strong fermentation kinetics over a wide temperature range and relatively low nitrogen… Continue reading
If you enjoy wine and other fermented beverages, be thankful for the existence of yeast. It is yeast, by consuming sugar, that produce the alcohol in the wine. Of course, yeast also produces carbon dioxide (CO2 which we don’t… Continue reading
Some years ago, I was advised by a professional winemaker to use two different types of yeast when starting a blackcurrant wine. I’d never thought of trying this before, but I took the advice of the winemaker. The resulting wine… Continue reading
It’s happened a few times perhaps – you’ve got your juice ready to inoculate with yeast. You open the package of yeast and sprinkle it in a starter mixture, wait ten minutes and stir, and nothing happens. No foaming.… Continue reading
Lalvin EC-1118 yeast is considered one of the best all round yeast strains. It is a wide temperature range that it can work within, and a high tolerance for alcohol – up to 18% by volume.
With very compact lees,… Continue reading