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Old 04-15-2013, 07:31 PM   #1
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So Montrachet was not a good match for me in Skeeter Pee. WAY too much sulfur. I was thinking of trying a different yeast. D47 seems to be idea but the temp profile says 59° to 68°F and I'll be lucky to keep it under 68; might be as high as 71 where this will ferment.

71B also seemed good but the "Juicy fruit" ester profile seemed inappropriate to me (admittedly a guess). Not sure what "High requirement of survival factors in O2-deficient musts" means though ... more nutrients needed?

I'll either be using a double/triple packet rehydrate pitch, or doing a small batch of Welches white wine as a starter. The experience of the collective is appreciated.

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Old 04-16-2013, 01:10 AM   #2
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Anyone?

After some study I'm thinking DV10. At least from the literature it seems appropriate.

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Old 04-16-2013, 01:28 AM   #3
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Well, you know my story by now. Premier Cuvee. It's all I've tried, and it's not even done yet, but I haven't noticed any smells yet (it's at 0.999). I used 1 packet for 8 gallons - probably grossly underpitched, but it seems okay so far.

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Old 04-16-2013, 01:29 AM   #4
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I gave my 2c in the SP main thread but my vote is for 71b. 71b is great for rounding out sour musts and making it less tart and more naturally sour. With SP you are supposed to aerate the must often so the O2 requirements should not be an issue with this yeast. I never had any issues so far and I use 71b in most meads, wines and SP these days.

This one will sound weired but one yeast I have used with great success in meads is London ESB 1968. I have wanted to try that in a SP some time but so far I am happy enough with the 71b I do not have a lot of incentive to actually go through with it.

*Edit* If using one of these yeasts then the Welches White grape starter is the way to go. If you want to do a rehydrated over pitch then I would suggest Lalvin K1-v1116. You need a yeast that is a bit hardier to tackle that acidic must and as much as I like 71b. I would just be safe and do the Wine starter .

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Old 04-16-2013, 11:00 AM   #5
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Arpolis, the only part that did not seem a perfect fit for the 71B is the temp. I did some searching around the Interwebz and found a general belief that it would be "hot" if fermented at 70 or above. Now granted we're talking about a less than delicate wine but I guess my experience with the Montrachet has left me gun shy. My thinking was fermenting at the top end (or even a degree or two over) may leave me with different issues. Do you have experience it's it that warm?

The Priemiere Cuvée was on my short list as well. The part that led me away from it was that it is reported to have "moderate" SO2 production ... I must admit I don't understand the impact of that since H2S is the culprit for Rhino farts but with all the sulfites already in the must from the juice I thought avoiding that and searching something that was low in both H2S and SO2 would be a good idea.

So that's where i came up with the DV10 which on paper seems perfect. The info on MoreWine indicates it has the "ability to ferment under stressful conditions of low pH, high total SO2 and low temperature, DV10 gives clean fermentations that preserve varietal fruit character while adding roundness and volume. DV10 has strong fermentation kinetics over a wide temperature range and has relatively low nitrogen demands. In addition, DV10 is low foaming with low VA and H2S production. All of these qualities make DV10 highly recommended for the production of the classic, premium still and sparkling white wine varietals, along with cider, fruit wines and mead. Best results from 50 to 85 degrees F, alcohol tolerant to 18%.". This seems to scream "hey pour me in a lemon juice acid bath" but aside from "adding roundness" it does not indicate an ability to mellow some of the acids like the 71B. It also does not seem to be widely available which may be a "clue" that it is not as perfect as I think.

Arpolis, can I impose upon you to post your Welches recipe one more time? I had it bookmarked but I guess I have too many bookmarks. I'll put it in Beersmith this time I promise.

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Old 04-16-2013, 03:12 PM   #6
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I ferment 71b anywhere between 68*F - 73*F and I don't think it is hot. Now D47 at those temps vents out fusel alcohol which does taste hot.

My wenches recipe is simple as follows for 1 gallon.

4 11.5oz Welche's frozen fruit concentrate. (I like white grape peach but white grape should be great too)
1tbs of black tea (I like earl grey, if you want a less bitter wine then you can reduce to 1 or 2 tsp)
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
Yeast

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Old 04-16-2013, 06:28 PM   #7
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Quote:
Originally Posted by Arpolis View Post
I ferment 71b anywhere between 68*F - 73*F and I don't think it is hot. Now D47 at those temps vents out fusel alcohol which does taste hot.

My wenches recipe is simple as follows for 1 gallon.

4 11.5oz Welche's frozen fruit concentrate. (I like white grape peach but white grape should be great too)
1tbs of black tea (I like earl grey, if you want a less bitter wine then you can reduce to 1 or 2 tsp)
1 tsp pectic enzyme
1 tsp yeast nutrient
1/2 tsp yeast energizer
Yeast
Danke schön!

And ... "wenches recipe"? Freudian slip?

When you say black tea do you mean the leaves?
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Old 04-16-2013, 06:39 PM   #8
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Yes strait black tea leaves, sorry. I get tea in bulk online but the little tea bags from Wally World are just about 1 tsp per baggy.


Haha I did not even catch the wenches recipe. Guess it sounded right in my head and I just keep on.

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Old 04-27-2013, 12:09 PM   #9
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I went ahead and put this in my BeerSmith just for the sake of having it in the same place as my other recipes and notes. I attached the file if anyone else wants it. I had to add the 11.5oz Welch's to the list of "grains" as a sugar. According to the container there's 33g sugar in 60 ml of concentrate, and 340 ml in the container so 187g of sugar for a contribution of 1.017 OG/gallon/container. That makes this a 1.068 OG wine with am estimated ABV of 11%.

You know, just in case anyone is curious, or OCD like me.

File Type: bsmx Wench's Wine.bsmx (14.3 KB, 10 views)
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Old 04-27-2013, 03:08 PM   #10
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Hahaha Lbussy you make me laugh with you choice of name for the wine.

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