I have 2 batches which fermenting with Red Star Premiere Cuvee wine yeast.
One is Blackberry melomel 5L and another one is a basic mead.
The melomel has been racked to the secondary almost 1 month and it's gonna rack again soon. I've tasted at the last rack it's quite good.
The Red Star Premiere Cuvee wine yeast is able to ferment under high temperature up to 35 C.
So, dose anybody have some experience with this yeast, how it turn out?
I just had a bad experience with D47 because I could not control the temp as the weather in Asia is quite high and I don't have enough space in my refrigerator.
One is Blackberry melomel 5L and another one is a basic mead.
The melomel has been racked to the secondary almost 1 month and it's gonna rack again soon. I've tasted at the last rack it's quite good.
The Red Star Premiere Cuvee wine yeast is able to ferment under high temperature up to 35 C.
So, dose anybody have some experience with this yeast, how it turn out?
I just had a bad experience with D47 because I could not control the temp as the weather in Asia is quite high and I don't have enough space in my refrigerator.