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Old 11-07-2011, 07:49 PM   #11
Nov 2010
Smithville, Ohio
Posts: 440
Liked 10 Times on 10 Posts

Originally Posted by Reaver
Dry yeast is soo cheap for me... it's not worth gambling on used Pee Yeast. It works really hard and can be pretty stressed. I re-used a batch and it went bad during fermentation, I didn't realize it till I had poured the next batch on top of it! Basically I had racked into the bottling bucket and dumped the next batch on the slurry I had just racked from. Then went about bottling the first batch. That's when I found it was bad.
Can you use fesh dry yeast to start a batch? I have one empty primary left! Wgat kind of yeast if so?

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Old 11-08-2011, 06:38 PM   #12
Nov 2010
Saratoga, NY
Posts: 427
Liked 17 Times on 13 Posts

A few of us have been experimenting with DY (dry yeast) for a while now. All but 2 of my batches have been off Dry Yeast and I like it alot. Check out the post. The 2nd one should take you into that discussion a ways and there is a YouTube video someone did that I brought back to include. I used Redstar Montrachet the first few times and it cleared ALOT. My last batch was Cote de Blanc and it did not clear as well and took longer... I need to test another batch adn see if it was a fluke or from the Cote.


Women are like yeast... You gotta keep them at the right temperature if you want to get anything out of them!

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Old 11-08-2011, 07:25 PM   #13
Sep 2011
Posts: 1,174
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Originally Posted by crazyseany View Post
Can you use fesh dry yeast to start a batch? I have one empty primary left! Wgat kind of yeast if so?
Usually I use the lees from other wines but the last batch I made was a double batch from dry yeasts.
EC-1118 and D47, side by side. Other than the extra DAP needed for the D47 carboy, they were otherwise identical.

Both were good but the D47 had a much fruitier bouquet and more pronounced lemon taste.

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