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Old 09-09-2008, 08:47 PM   #1
bluefoxicy
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Northern Brewer recommends Red Star Pasteur Champagne yeast for making soda; however, I notice the description reads: "This strain leaves behind a pleasant yeasty flavor. This strain is not used in producing sparkling wines."

Whereas Lalvin EC-1118 Champagne says: "This is a very neutral yeast that will have very little effect on the varietal character of the grape. A popular strain that ferments fully and flocculates well producing compact lees. Good for cool fermentations. Champagne, dry reds, whites, ciders and sparkling."

I'm not sure EC-1118 will work because it handles down to 7C fine and might restart after being stalled; I'm sure Red Star will carbonate just fine, but it'll leave behind probably a bread-like taste or something (some home made rootbeer I had had that).

Thoughts?

 
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Old 09-09-2008, 10:03 PM   #2
Yooper
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It really doesn't matter. I usually use champagne yeast (or EC-1118) because that's what I have the most of and it's cheap. You use like 1/4 tsp for a batch, so it really doesn't leave any flavor behind.
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Old 09-14-2008, 02:37 AM   #3
bluefoxicy
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Can I kill this stuff off by chilling it or will it ferment slowly in my fridge?

 
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