Montrachet or Pasteur Red?

[Newbie69]

Which yeast would you use for Raspberry and/or Blueberry wine? Or is there another strain that you would recommend. I may be experimenting by mixing the 2 when they are both done.How about EC-1118,I have 3 packages of it but I don't think it's a good strain for fruit wines.

 

[jensmith]

Monstrat for blueberry. I don't remember what I used for the rasberry. Not 1118 however! Possibly 1122.

 

[Newbie69]

Thank you for your response.. Anyone else?

 

[Arpolis]

I am planning a raspberry mead and will use Lalvin RC-212. I have less experience with red star but just based off of reviews and such I would say pasture red for raspberry and Montrachet for blueberry.

 

[WVMJ]

We much prefer the Pasteur Red over Montrachet, not nearly as many problems, ferments easily and tastes very good with red berry wines. WVMJ

 

[Honda88]

Montrachet is a very stinky yeast, you will find your ferment to be much cleaner with Pasteur red.

 

[jensmith]

I used monstrate yeast quite a bit. So far no smelly problems at all. No problems at all for that matter. I keep my must in a bucket with a towel over it and stir several times a day. I also use nutriant. Happy yeast should not smell.

 

[jamesngalveston]

i use pasteur red all the time, montrachet can cause h2s pretty easily.
pasteur red will give you a good fruity flavor, likes high temp, and high abv..just make sure you have enough yeast nutrient, and add in thirds.

 

[Honda88]

not saying you can't use montrachet, I have used it plenty of times with good results. It just seems like Pasteur red is a lot stronger fermenting yeast then montrachet. I don't initially have any h2s problems when using montrachet but towards the end of my ferments I will sometimes produce rhino farts. I always use yeast nutrient in all my ferments it just seems like montrachet has always been alittle bit smelly compared to other yeasts....lower fermentation temperatures should help a bit with the gas problem but how much I don't know....

 

[StoneArcher]

...but towards the end of my ferments I will sometimes produce rhino farts.

...

Hehe...

 

[damdaman]

I've used montrachet a lot and like it, haven't had too many sulphur/rhino farts problems. I recently started a batch of apfelwein with pasteur red though just to try it out and it's doing well, but be aware it's a LOT foamier than montrachet! Luckily I did this batch in a 6gal carboy rather than a 5gal that I normally use, otherwise I'd have had a mess on my hands. Montrachet doesn't foam, pasteur red apparently foams a lot.

 

[Honda88]

Pasteur red is a faster fermenter then montrachet so its doesn't surprise me you would get more co2. Also I feel Pasteur red leaves the wine a bit dryer then montrachet so if your goal is a sweeter red wine I would go with montrachet.