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Old 12-23-2012, 10:08 PM   #11
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I use cote des blanc often for fruit wines.

It works great in my cool house, never gets stuck, and makes fruit wines even "fruitier", if that makes sense! Even my crabapple wine, which I like to finish dry, has an almost semi-sec flavor and aroma due to the fruitiness expressed in the bouquet. It's a good wine yeast!

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Old 12-24-2012, 06:58 PM   #12
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I think my next yeast order will have to include cote des blanc. When I first used premier cuvee, I did not like it at all. To me (in my uneducated and unadulterated opinion) it seemed like it was very active, for a couple days, then was done. I also thought it left a taste I was not accustom to. Turns out, it was much better tasting, in the long run, and I have been using it for my dark fruited vino. I am excited to start trying the cote des blanc. Ooooh and as a Christmas Eve bonus, I get to rack the Apple Carmel Mead today. It has been in the secondary for two months and I am so interested to see what it has become!
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