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Old 08-28-2011, 06:16 PM   #1
WuWeiBrewing
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Apr 2009
Denver, Colorado
Posts: 26


I am planning on making a pyment with 12 pounds of Tupelo honey and 8 pounds (96 fluid ounces) of Gamay juice concentrate (the kind of grape used to make Beaujolais wine). I have made a few braggots in the past, but this is my first pyment and I am unsure of which yeast strain to use, or which would be best. I am also planning to age this on medium french oak cubes for about 6 months.

The yeast strains I have in mind are Wyeast Chateau Red 4028 and Lalvin 71B. Does anyone have any experience with either of these strains? Would one be more preferable over the other in this particular situation?

Thanks!



 
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Old 08-28-2011, 10:00 PM   #2
huesmann
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Mar 2011
Kensington, MD
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Dunno, but Ken Schramm says Steinberg (Wyeast 3237, white Labs WLP727) is suited to pyments. Also that Rudisheimer (Wyeast 3783) is suited to white wine pyments.



 
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Old 08-29-2011, 08:08 AM   #3
fatbloke
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Dec 2006
UK - South Coast.
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Well if you're gonna use concentrate, then it depends on whether you want to retain as much colour as possible or not.

If it was from pressed grape and you had the skins handy, then I'd have thought that RC-212 might be good.
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Old 08-30-2011, 05:51 AM   #4
Texron
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Dec 2008
Houston, Texas
Posts: 234

I made a pyment with Alexanders Burgundy juice concentrate, Sour Cherry juice and local wild flower honey. Its just a few months old, but getting mighty tasty.

I used Cotes de Blanc dry yeast.

 
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Old 08-31-2011, 02:03 AM   #5
WuWeiBrewing
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Apr 2009
Denver, Colorado
Posts: 26

Thanks for the input, everyone. I don't have the skins; it's an Alexander's juice concentrate as well. I think I'm actually going to give the Chateau Red a try and see what happens. I'll post its progress for anyone interested. Does anyone have any experience with this particular strain, though?

 
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Old 09-03-2013, 07:34 PM   #6
Vman
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Feb 2013
Ottawa, Ontario
Posts: 93
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How did it go? I am going to try this strain with my Cab/Merlot blend this year.



 
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