Cote de Blanc Yeast properties

[choosybeggar]

I find mixed messages concerning proper ferment temps. The Fermentis spec sheet states ferment temp may be 53-57F while this reference from a brewshop states a range of 64-86F with cold sensitivity below 55F. I've seen both sets of values parroted on other sites.

I tend to go with the numbers from the manufacturer but it's strange that many brewshops quote different temps. Does anyone have experience with Cote de Blanc in the high 50's. Any problems?

 

[choosybeggar]

Well no take on this topic. Anyway, I contacted several online shops and pointed out the discrepancy. Two replied, each with a different answer. One stated that their website must be incorrect and I should go with the manufacturer range.

The second stated, "I believe that Fermentis wanted to emphasize that this yeast is capable of fermenting at such a low range. It's "normal range is 64-86 deg F, but CAN go lower. The lower range can be important when making some wines, since doing so will give a more pronounced "fruity" taste/aroma. This strain of yeast is often selected for this fruitiness."

Seems like a bit of a cop out to me because the vendor website also states the strain is "sensitive below 55F," whereas the spec sheet gives a range that goes down to 53F. My hunch is that lots of copying and pasting occurs when constructing vendor websites and an error has been propagated.

Anyhow, my Cote de Blanc is chugging along happily at 58F.

 

[saramc]

I always go to manufacturer for yeast data, since the vendor data is not always correct. I specifically appreciate when vendor links to the mfg spec sheet.

I commonly use CdB for low and slow ferments, especially non-grape fruits. Temp was 51-58 for more than 90 days. The wine was nice and clear, great aroma and intensely fruit forward. I have made boysenberry, blackberry, raspberry, pear and several others with this yeast.

 

[therev71]

Just added this to 2 gallons of apple cider. Lets see how it goes.