hey everyone, just looking for some yeast recommendations for peach wine. I was thinking maybe cote des blancs or d47... And also if anyone has a really good recipe to share that would be appreciated...thanks
Peach wine yeast recommedations?
- Thread starter Honda88
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StoneArcher
Well-Known Member
I have peaches freezing to break up, I am planning on pitching Cote de Blanc.
Unless this thread turns up something highly recommended.
Sub'd
Unless this thread turns up something highly recommended.
Sub'd
StoneArcher
Well-Known Member
What about Montrachet? I was just reading through the thread where you had rhino farts, you mentioned it leaves a tad sweeter wine. I have never used Cote de Blanc, but reading; I thought that it would be perfect for peach, but Montrachet seems like a good runner up, no?
got this from midwestsupplies
"Cote des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. it imparts a fruity aroma in both red and white wines. A slow fermenter that works best between 50 and 80 degrees. This strain will not ferment to a dryness at the low end of the range, leaving residual sugar resulting in a sweeter wine."
Sounds like a winner to me!!!
I suppose you could use montrachet, I just wish there was someone out in cyberspace that has already done it so we aren't just shooting in the dark.
"Cote des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. it imparts a fruity aroma in both red and white wines. A slow fermenter that works best between 50 and 80 degrees. This strain will not ferment to a dryness at the low end of the range, leaving residual sugar resulting in a sweeter wine."
Sounds like a winner to me!!!
I suppose you could use montrachet, I just wish there was someone out in cyberspace that has already done it so we aren't just shooting in the dark.
StoneArcher
Well-Known Member
It does sound like a winner to me too!
I typically refer to the yeast chart on Winemakers Depot - http://www.winemakersdepot.com/Yeast-Wine-Reference-Chart-W27.aspx
After a bit more googlon' around, it seems that a fair amount of others agree. D47 is also as popular.
It looks like the most logical one to me.
I typically refer to the yeast chart on Winemakers Depot - http://www.winemakersdepot.com/Yeast-Wine-Reference-Chart-W27.aspx
After a bit more googlon' around, it seems that a fair amount of others agree. D47 is also as popular.
It looks like the most logical one to me.
I used Lalvin K1V-1116 for the peach wine I made last year and it turned out very well.
I would not use Montrachet with peach wines because peach wines already are prone to rhino farts and Montrachet will just exacerbate the situation. I have used lalvin 71b and lalvin 1116 in peach wines and they make nice dry wines. If you want a sweeter wine the I would try cote de blanc.
saramc
Well-Known Member
I used CdB in a peach mango wine and a peach mango mead. It was more peach than mango and both turned out just great.
D-47 and Sparkling Peach White Wine
I mixed up another batch this past Monday. Whipped the dickens out of it after each gallon or so, and no farts. This is my third batch so far, and has replaced Apfelwein and Skeeter Pee as my go to, good-drinking easy wine.
