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Why don't you just use dehydrated yeast, and if you need to be conservative, start growing more in a a sterile environment before hand 2-3 days to build it up? Yeast that ferments with juice, like grapes or other fresh fruit, does not remain true to it's origins. It hybridized IE, crosses with...

Why don't you just use dehydrated yeast, and if you need to be conservative, start growing more in a a sterile environment before hand 2-3 days to build it up? Yeast that ferments with juice, like grapes or other fresh fruit, does not remain true to it's origins. It hybridized IE, crosses with...

I live near Fennville but work as the Associate Winemaker at Fenn Valley Vineyards, near Fennville. Most of my work is lab work with the wines and juice, along with purchasing and blending trials. I also do some of the IT work here at the winery, networks and computer fixes, and so forth...

Username over there is Gibbs.

No, yeast don't get tired, but the yeast from the main primary batch will have sediment in it that can cause off flavors if left in contact long enough.

Gallon jugs are getting harder to come by easily. Most of the wine is put into 3 L jugs and that is shy of a gallon.

EC-1118 by Lalvin is a good yeast for sparkling for white wines you want to go dry. I work at Fenn Valley Vineyards in the SW part of Michigan as the Assoaicate Winemaker. I inoculate all the juice for our winemaking and it is one to use to assure that the white wine does go dry. We have...

No, don't do that, it will be inconsistent. Rack out the beer into a container, make up a yeast starter with a small amount of water to re-hydrate it, and add it to the total batch. Then when you add to the bottles it will be consistent. But, if you don't know exactly how much unfermentable...

You ferment sparkling wine. You brew beer. Make the Brix of the juice to about 19 to 20 brix and ferment with something like Premier Cuvee (PDM) yeast to dry. Then add nutrients and new PDM yeast along with sugar to 2.3 to 2.5% to the clean dry wine with the EtOH of around 10% alcohol...

Don't measure the Brix after it has been fermenting even one day. It will throw off the original SG or what we use at the winery, Brix. 22.5 brix will tranlsate roughly to 11.5% EtOH (alcohol). Depending on the yeast you use. Some yeasts are better at fructose conversion than other. Fruit...

Uvaferm 43 is what we use at the winery for all the Red Wine fermentations. It encourages fruit forward characters, is very alcohol tolerant, and easily goes dry. Very strong yeat, it competes with wild or other culture yeasts. D-245 is also a good choice, but for all around either U-43 or...

At the winery where I work, we use a bayanus yeast for tough fermentation and restart stuck. It is very high EtOH tolerant called Uvaferm 43 or U-43. I'm new to beer making, so don't know very much about beer yeasts, but for the little caronation that may be required of fermentable sugars, I...

Username is same as here, Gibbs.