I'm making a peach/apple/white grape wine. I need to get it up over 20%.
I was planning on using K1-V1116 because it accentuates the aroma of peach do well. But then I read it is a 'killer yeast' strain and will kill any other yeast in the must.
Will the killer protein remain after the K1-V1116 dies off? Will pitching a starter of of a high tolerant champagne yeast eat the rest of the sugar?
I was planning on using K1-V1116 because it accentuates the aroma of peach do well. But then I read it is a 'killer yeast' strain and will kill any other yeast in the must.
Will the killer protein remain after the K1-V1116 dies off? Will pitching a starter of of a high tolerant champagne yeast eat the rest of the sugar?