Originally Posted by AsianMead
I have 2 batches which fermenting with Red Star Premiere Cuvee wine yeast.
One is Blackberry melomel 5L and another one is a basic mead.
The melomel has been racked to the secondary almost 1 month and it's gonna rack again soon. I've tasted at the last rack it's quite good.
The Red Star Premiere Cuvee wine yeast is able to ferment under high temperature up to 35 C.
So, dose anybody have some experience with this yeast, how it turn out?
I just had a bad experience with D47 because I could not control the temp as the weather in Asia is quite high and I don't have enough space in my refrigerator.
Well I'm guessing it's a type of Champagne yeast - which I try and stay away from as they do seem to blow a lot of the aromatics and some of the more subtle flavouring elements out of the airlock - I prefer to use K1V-1116, which has similar characteristics i.e. wide temp range etc etc. It's known to be good with meads and does seem to retain a lot more of the aromatics etc.
We don't get the very hot/humid weather here, so I have no way of knowing whether these "wide range" yeasts will produce any negative elements in the ferment (like D47 is reputed to do if fermented too warm). so it might be that you need to think of more cost effective temp management - something like evaporative cooling - so during the day, when it's at it's hottest, you have the fermenter wrapped in a towel or something that holds water well and then you just keep the towel/cloth damp.
Either way, whether there's anyone who's in similar climatic conditions as yourself, and has tried it, well that's a different question.....
Good luck with your efforts