damdaman
Well-Known Member
I haven't experimented too much with wine yeasts yet, despite making wine for a couple years now. Mostly I've stuck to montrachet and champagne from RedStar as they're easy, available, and reliable.
Last time I was at the homebrew store though I picked up some Lalvin D47 (recommended as a mead yeast on Jack Keller's site), EC1118 (which I've used once or twice with stuck fermentations and high ABV wines) and 71B-1122.
I mixed up a new batch of pyment today with frozen grape juice concentrate from the store (a recipe I've done several times and really like), and an OG around 1125, and I'm hoping for around 1015 FG, so I need something to bring it to about 14-15% ABV.
Which strain would you recommend and why?
Last time I was at the homebrew store though I picked up some Lalvin D47 (recommended as a mead yeast on Jack Keller's site), EC1118 (which I've used once or twice with stuck fermentations and high ABV wines) and 71B-1122.
I mixed up a new batch of pyment today with frozen grape juice concentrate from the store (a recipe I've done several times and really like), and an OG around 1125, and I'm hoping for around 1015 FG, so I need something to bring it to about 14-15% ABV.
Which strain would you recommend and why?