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Old 07-08-2006, 12:36 PM   #1
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Default port wine yeast

What's so special about port wine yeast for making port? Why isn't a standard yeast like Montrachet or 71B-1122 or whatever just as good? Something about the interaction with heavy doses of sugar?

Secondary: sweet dessert mead
Conditioning: black raspberry port #1, black raspberry port #2; annual apple wines (2); Concord wine
Bottled and being imbibed: Santa's Magic Potion (seasonal holiday ale); gamay beaujolais #1, standard port, blueberry dessert wine, ice wine
Bottled and Aging: dry mead, sack mead
On deck: gamay beaujolais #2, cherry wine, peach wine; Trappist Dubbel; English strong ale

Last edited by VermontFreedom; 07-08-2006 at 08:16 PM.
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Old 07-08-2006, 01:03 PM   #2
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Just a quick guess, because why not?, I would say it can probably withstand higher alcohol concentrations without getting killed off?

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Old 07-08-2006, 05:45 PM   #3
I use secondaries. :p
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port wine is not fermented to the stregth that you get in the bottle. the wine is fermented like normal, but near the end of fermentaiton it is fortified with distilled spirits (which kills the yeast).


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Old 05-06-2012, 05:12 PM   #4
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I know, VERY old thread... My guess would be that the yeast doesn't have a very high tolerance for abv fluctuations and will die off faster and fall to the bottom when fortified. Also, it has to withstand higher tempatures. A Madeira style port wine needs to be fermented as hot as the yeast can take as the wine is aged in the upwards of 140 degrees.


On Deck ______________ Tasty's Brown (Brown with NB)
1st Primary ____________ Sour Pliny
Kegged________________ Sangio.Port Wine
Bottle Ageing __________ Giddy Gremlin, RyIIIPAWhiskey Vanilla Porter (Bottled 4-20)

SILVER - BABO - "Oaked Whiskey Vanilla Porter"
SILVER - Celebrewtion - "Bourbon Vanilla Porter"
GOLD - BABO - "Hoptop"
SILVER - BABO - "Screaming Cream"
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