From: LJerger@aol.com
Date: Thu, 19 Sep 1996 20:16:57 -0400
To: malak@pobox.com
Subject: Yeast file

I've accumulated a 33k text file from different sources on types and
characteristics of commonly used yeasts in wine, mead and cider. Sources
include the Lallemand Home Page 4/30/96, edited to remove HTML formatting,
rec.crafts.winemaking, The Wine Lab 1995 Reference Manual, the Presque Isle
Wine Cellars '94-'95 catalog, the Mead
Lover's Digest and the Cider Digest.

Please feel free to post online.

Last revised 9/1/96 9:09 PM
--Edited by Lee Jerger, ljerger@aol.com


Inexperienced home winemakers can be somewhat confused by the
variety of yeasts available and what types of wine for which they
are recommended. Some even use bread yeast for their grape and
fruit wines, giving friends and relatives an opportunity to practice
diplomacy skills.


I hope that the information included here will help you select a
yeast that suits your needs.


NOTE: Copyrights, if any, reside with the originators of the
materials quoted in this file.


(Sources include the Lallemand Home Page 4/30/96, edited to remove
HTML formatting, rec.crafts.winemaking, The Wine Lab 1995 Reference
Manual, the Presque Isle Wine Cellars '94-'95 catalog, the Mead
Lover's Digest and the Cider Digest.)


-----------------------------------------------
Wine Yeast, Hints, Home brewing
brewer@lallemand.com


Yeast Strains:


Bourgovin
Saccharomyces cerevisiae


ORIGIN:
The Bourgovin RC 212 strain was selected from fermentations produced in the
Burgundy region by the Bureau interprofessionneldes vins de Bourgogne (BIVB).
It was selected for its ability to ferment a traditional heavier-style
Burgundian Pinot Noir.


OENOLOGICAL PROPERTIES AND AppLICATIONS
The RC 212 is a low-foaming moderate-speed fermenter with an optimum
fermentation temperature ranging from 15o to 30oC (59o to 86oF). A very
low producer of hydrogen sulfide (H2S) and sulphur dioxide (SO2), the RC 212
shows good alcohol tolerance from 12% to 14% per volume.


The RC 212 is recommended for red varieties where full extraction is
desired. Lighter red varieties also benefit from the improved
extraction while color stability is maintained throughout
fermentation and aging. Aromas of ripe berry and fruit are
emphasized while respecting pepper and spicy notes.

ICV D-47 Saccharamyces cerevisiae
ORIGIN:
This strain was isolated from grapes grown in the Cotes-du-Rhone region of
France by Dr. Dominique Delteil, head of the Microbiology Department,
Institut coopratif du vin (ICV), in Montpellier. ICV D-47 strain was
selected from 450 isolates collected between 1986 and 1990.


OENOLOGICAL PROPERTIES AND AppLICATIONS
The ICV D-47 is a low-foaming quick fermenter that settles well, forming a
compact lees at the end of fermentation. This strain tolerates fermentation
temperatures ranging from 10o to 30oC (50o to 86oF) and enhances mouthfeel
due to complex carbohydrates. Malolactic fermentation proceeds well in wine
made with ICV D-47.


Recommended for making wines from white varieties such as Chardonnay and
ros wines. An excellent choice for producing mead, however be sure to
supplement with yeast nutrients, especially usable nitrogen.

71B-1122
Saccharomyces cerevisiae
ORIGIN:
Selected in Narbonne at the Institut national de recherche en agriculture
(INRA) by J. Maugenet. The selection was designed to isolate yeasts that
would produce a fruity yet fresh character in wine that would live long
after fermentation.


OENOLOGICAL PROPERTIES AND AppLICATIONS
The 71B strain is a rapid starter with a constant and complete fermentation
between 15o and 30oC (59o and 86oF) that has the ability to metabolize high
amounts (20% to 40%) of malic acid. In addition to producing rounder,
smoother, more aromatic wines that tend to mature quickly, it does not
extract a great deal of phenols from the must so the maturation time is
further decreased.


The 71B is used primarily by professional winemakers for young wines
such as vin nouveau and has been found to be very suitable for blush
and residual sugar whites. For grapes in regions naturally high in
acid, the partial metabolism of malic acid helps soften the wine.
The 71B also has the ability to produce significant esters and
higher alcohol, making it an excellent choice for fermenting
concentrates.

K1V-1116
Saccharomyces cerevisiae
ORIGIN:
Selected by the Institut coopratif du vin in Montpellier among numerous
killer strains isolated and studied by Pierre Barre at INRA, the K1V-1116
strain was the first competitive factor yeast to go into commercial
production and has become one of the most widely used active dried wine
yeasts in the world.


OENOLOGICAL PROPERTIES AND AppLICATIONS
The K1V-1116 strain is a rapid starter with a constant and complete
fermentation between 15o and 30oC (59o and 86oF), capable of surviving
a number of difficult conditions, such as low nutrient musts and high levels
of SO2 or sugar. Wines fermented with the K1V-1116 have very low volatile
acidity, H2S and foam production.


The K1V-1116 strain tends to express freshness of white grape
varieties such as Sauvignon Blanc, Chenin Blanc and Seyval. The
natural fresh fruit aromas are retained longer than with other
standard yeast strains. Fruit wines and wines made from concentrates
poor in nutrient balance benefit from the capacity of K1V-1116 to
adapt to difficult fermentation conditions. Restarts stuck
fermentations.

EC-1118
Saccharomyces bayanus
ORIGIN:
The EC-1118 strain was isolated, studied and selected from Champagne
fermentations. Due to its competitive factor and ability to ferment equally
well over a wide temperature range, the EC-1118 is one of the most widely
used yeasts in the world.


OENOLOGICAL PROPERTIES AND AppLICATIONS
The fermentation characteristics of the EC-1118 - extremely low production
of foam, volatile acid and H2S - make this strain an excellent choice. This
strain ferments well over a very wide temperature range, from 7o to 35oC
(45o to 95oF) and demonstrates high osmotic and alcohol tolerance. Good
flocculation with compact lees and a relatively neutral flavor and aroma
contribution are also properties of the EC-1118.


The EC-1118 strain is recommended for all types of wines, including
sparkling, and late harvest wines and cider. It may also be used to restart
stuck fermentations.


(Editor's note -- EC-1118 fared well in an informal Canadian apple cider
fermentation and taste test reported in _Cider_Digest_#553.)


LALVIN YEAST ACTIVATOR E
Lalvin Yeast Activator E is a blended yeast nutrient adapted to the
fermentation of grape musts, juice from concentrate, fruit musts, corn syrup
and honey. Proper use of Lalvin Yeast Activator E reduces the risk of
sluggish or stuck fermentations.


In fermentations, yeast growth must take place before the anaerobic
(alcohol) fermentation can begin. In most wine applications, the
common active dried yeast inoculation (when yeast is poured into the
must) rate is 5 grams (0.2 ounces) per 20 liters (5 gallons) which
results in an initial cell concentration of three to four million
viable yeast cells per milliliter of must. Under normal conditions,
the cell population will increase to 100 to 150 million viable yeast
cells per milliliter before growth stops and alcohol fermentation
takes over (stationary phase).


Because of this significant increase in biomass, adding Lalvin Yeast
Activator E to the juice or must ensures that a proper balance of
nutrients are available to the yeast during this critical growth
phase. Without proper nutrition, the risk of sluggish or stuck
fermentations increases. These sluggish fermentations are
microbiologically unstable and can lead to the growth of undesirable
organisms that can result in unwanted by-products, such as acetic
acid, acetaldehyde and diacetyl. The most common reasons for stuck
or sluggish fermentations are:

Improper rehydration, inoculation or fermentation temperature management
Nutrient deficiencies
Excessively clarified musts
Yeast-inhibiting substances such as fungicides, fatty acids or high
volatile acidity


To foster the rapid and efficient growth of the inoculated yeast in the
fermentation medium, Lalvin Yeast Activator E provides important nutrients
and biological factors such as:

Usable nitrogen
Thiamin, folic acid, niacin and calcium pantothenate
Yeast hulls (lipids)


For normal applications, the recommended addition rate of Lalvin Yeast
Activator E is 5 grams per 20 liters. Lalvin Yeast Activator E should be
stirred into the must just prior to the yeast inoculation.


N.B.: DO NOT combine the Lalvin Yeast Activator E with the rehydrated yeast
slurry before adding to the must.


----------------------------------
Retrieved from the Lallemand Home Page 4/30/96 and edited to remove HTML
formatting.


Clayton's Fermentation Hints


Temperature
Due to the lag phase when the yeast cells prepare for budding, fermentation
takes a while to get going. Usually, after 12 to 24 hours it should be quite
active. The lower the initial temperature, the slower the start of active
fermentation. Depending upon the winemakers philosophy or ambient
temperature, most starting fermentation temperatures may average anywhere
from 10oC (50oF) to 30oC (86oF). If you decide to start below 15oC (59oF),
adjust the yeast suspension temperature to prevent yeast cold shock by
slowly (over 30 to 60 seconds) mixing an equal amount of juice to be
fermented with the rehydrated yeast suspension. Also, try to avoid
fermentation temperatures above 35oC (95oF) since most yeast strains cannot
tolerate higher temperatures and tend to burn out, especially towards the
end of fermentation when the alcohol levels are high.


WATER
It is preferable to rehydrate in water rather than in must. The must
contains sugars which improve dispersion, however it may also contain SO2
or residual fungicides that could be lethal during the rehydration
stage. Once rehydrated, the yeast cells can resist SO2 and low levels of
fungicides, but not during water uptake.


NUTRIENTS
The principal nutrient deficiency affecting fermentation is a lack of usable
nitrogen. Various sources of nitrogen are already available in the must, but
not all are accessible to the growing yeast cells. During growth, the yeast
cells must consume nitrogen to reproduce nuclear protein and cell protein.
They also need nitrogen to produce enzymes.


While the importance of nitrogen is known, it has not been given the proper
attention in the wine community. Many winemakers fail to add a usable
amount of nitrogen; indeed, nitrogen is often added only when problems
arise, which is usually too late. The best form of usable nitrogen seems
to be a combination of di-ammonium phosphate (DAP) and yeast extract. The
practice of adding nitrogen is very helpful, as it has no negative effects,
promotes a clean, complete fermentation and prevents the occurrence of
unwanted by-products.


A good balance of vitamins and minerals, such as thiamin, niacin, folic acid
and calcium pantothenate, are also necessary for good yeast growth and
fermentation. Lipids are an essential component of the yeast cell membrane,
necessary for the budding and growth of the yeast cells in the early stage
of fermentation and for the protection of the yeast cell from alcohol
toxicity in the latter stage of fermentation. Once the yeast enters the
anaerobic growth phase, each budding cycle depletes the amount of lipids
by half. If insufficient lipids are available, the cells semi-permeable
membrane does not function properly, restricting the growth cycle. The
membrane cannot maintain the osmotic balance of nutrients (sugar) inside
the yeast cell and the by-products (alcohol) outside.


Allowing the yeast access to oxygen at the beginning of fermentation during
the growth phase helps the yeast produce its own lipids. Another way to
prevent the depletion of lipids is to add them just after the yeast
inoculation in the form of yeast hulls. The cell wall portion of the yeast
hulls not only contains lipids but significant amounts of polysaccharides,
including chitin, as well. Chitin increases the surface area in the must,
which helps keep the yeast cells from settling to the bottom of the
fermenter where they may become weak and stressed. Improving the yeasts
ability to stay in suspension is especially important if you are fermenting
clear juices or musts from concentrates, or in bentonite settling, high
ameliorating or very cool fermentations.


----------------------------------
Retrieved from the Lallemand Home Page 4/30/96 and edited to remove HTML
formatting.


THE SECRET OF SUCCESS:
PROPER HANDLING OF ACTIVE DRIED WINE YEAST


"Kilgore Trout once wrote a short story which was a dialogue between two
pieces of yeast. They were discussing the possible purposes of life as they
ate sugar and suffocated in their own excrement. Because of their limited
intelligence, they never came close to guessing that they were making
champagne."
- Kurt Vonnegut, Breakfast of Champions


Fermentation is the process by which a microorganism (yeast) converts sugar
into alcohol and carbon dioxide gas. All winemakers know that yeast is not
an ingredient like sugar, tannin or SO2, but is a living organism whose role
is so critical that without it, no wine, beer or spirit is possible.


Proper rehydration is perhaps the most critical phase in using dried wine
yeast. When we produce Lalvin wine yeast, we grow it to permit efficient
drying with minimal loss of living cells. The drying stage removes not only
extracellular water, but most of the water within the cell and bound to the
cells organelles. In the dryer, the yeast cells shrink and desiccate - a
very stressed state for a living organism.


To be functional again, the dried yeast cells must reabsorb all their water.
When the dried yeast comes in contact with water (or any other liquid) the
cells literally act like dried sponges and suck up the needed water in
seconds (water uptake). Not only will yeast cells not disperse very well
if not properly rehydrated, they can lose a large amount of cytoplasm,
reducing the efficiency of oxygen and nutrient transfer to the cells.
This impedes growth and activity (sluggish or stuck fermentations).
Proper rehydration can ensure healthy yeast cells and good fermentation
characteristics.

THREE EASY STEPS


For best results, rehydrate the Lalvin active dried wine yeast by opening
the 5 gram sachet and pouring contents into 50 mL (1/3 cup) clean 40oC
(104oF) water.


Stir lightly and allow the yeast suspension to stand for at least 15 minutes
but no longer than 30 minutes, then stir again.


Then pour the yeast suspension (inoculation) into the juice or must to start
the fermentation.

----------------------------------
Red Star Dry Yeast Strains
from THE WINE LAB 1995 Reference Handbook
477 Walnut St., Napa, Ca 94559
Ph (707) 224-7903


BEAUJEU -- For: fruity reds or whites; any wine if low ethyl
carbamate levels are important


This isolate of Saccharomyces cerevisiae var. boulardii (SD-1120;
same as "71B") was originally derived from a collection in Narbonne,
France. It is a moderately strong, low-foaming fermenter producing
fruity esters, but its main claim to fame is that it excretes no
urea, so the ethyl carbamate potential is extremely low. It is
especially suitable for fruity reds, or the fruity portion of a
blend.

COTES DES BLANCS (Epernay 2) -- For: fruity whites or reds, blancs
de noirs, non-grape wines


Derived from an isolate of a strain from Geisenheim, this yeast is
a slow, low-foaming fermenter which leaves a delicate, perfumey
aroma and a smooth, fruity flavor. Its sensitivity to cold-shock
makes Epernay especially suitable for whites that will be finished
with some residual sugar. Non-grape wines and cider that are to be
left sweet often do particularly well with this yeast. Epernay may
not ferment to dryness in nutrient-poor must, and extra nutrients
may be needed.

FRENCH WHITE (Pasteur White, Simi White) -- For: dry, crisp white
wines


NEW FOR 1995! This yeast makes whites described as austere, which
develop a pleasant, toasty complexity in time. Sensitive to sudden
chilling, it works best at a cool, even temperature. Nutrient
supplementation is required in Chardonnay. This yeast's spectacular
capacity to foam requires lower fill levels during fermentation
(especially in barrels), which can try the patience of the most
even-tempered winemaker, yet it retains a very loyal following.

MONTRACHET (UCD#522) -- For: full-bodied reds, Chardonnay


A vigorous yeast preferred by some for full-bodied reds and
Chardonnays, it may have a high temperature spike unless cooled
during the peak of fermentation. Montrachet is known for a tendency
to make H2S, especially when residual sulfur dust is present at
harvest. As a result, we suggest that winemakers approach
Montrachet with caution. If no sulfides are formed, wines are
full-flavored, complex and intense.

PASTEUR RED (French Red, Bordeaux Red) -- For: Cabernet Sauvignon,
Merlot and other full-bodied reds.


This strong, even fermenter produces full-bodied reds that age well
in oak and in the bottle. Pasteur Red encourages development of
varietal intensity balanced by complex aromas and flavors. Grapes
of the Cabernet family respond well to this yeast, as do other
flavorful grapes such as red Rhone varieties. It is our all-time
most successful red wine yeast. Nutrient supplementation is
recommended.

PREMIER CUVEE (Prise de Mousse, EC-1118) -- For: dry table wine;
sparkling wine cuvee or tirage; restarting stuck wines.


This low-foaming Saccharomyces byanus yeast (same as EC-1118) has
become extremely popular for white wine and sparkling wine
production because of its vigor and tendency to complete
fermentation without sticking. Its clean, slightly yeasty aroma
does not interfere with, nor does it enhance, varietal character.
Some winemakers consider its sensory characteristics too simple for
reds and complex whites, but others use it for all their wines
because of its vigor. This strain's tenacity makes it unsuitable
for fermentations that will be stopped while still sweet.


Note: because of this strain's tendency to retain nutrients, and
possibly also because of production of an as-yet unknown inhibitor,
ML bacteria may compete less successfully, slowing MLF completion.
In any case, if this yeast (under any of its brand names) is used,
inoculate for MLF at the VERY START of yeast fermentation, or at the
end, instead of around mid-fermentation (when many instructions say
to inoculate).


----------------------------------
NOTES FROM PIWC CATALOG 1994/95 ed.
(Presque Isle Wine Cellars)


(Red Star brand)
Montrachet #522
Vigorous with high SO2 and alcohol tolerance, good general purpose yeast
for reds and whites, occasionally has H2S problems. Tends to foam more
than most. Tends to produce slightly more "buttery" wines.


Pasteur Champagne
Moderately vigorous with high SO2 and alcohol tolerance. Fairly
neutral. Cold tolerant. Saccharomyces byanus strain


Premier Cuvee (see also EC-1118)
(Formerly known as Prise de Mousse) Ferments over wide temperatur range,
good for sparkling and still wines. Good strain to restart a stuck or
sluggish fermentation. Often imparts a suble citrus like flavor. Good
with whites or reds. Saccharomyces byanus strain.
Sugar/Alcohol yield varies between 16.5 to 17 g of sugar per % alcohol.
AT 150 g sugar per Lt. at 15c the yield is 16.96 alcohol at 200 g sugar
per Lt. at 28c the yield is 17.02.


(Editor's note -- EC-1118 fared well in an informal Canadian apple cider
fermentation and taste test reported in _Cider_Digest_#553.)


Cotes des Blancs (Formerly known as Epernay 2)
Slow fermenting, low foaming yeast that brings out a lot of floral
and fruity notes in the wine. It won't go as high in alcohol as
most of the other yeasts, especially with a cool fermentation.
Primarily for fruity style whites.


Pasteur Red
A strong even fermenter which produces full bodies wines with fairly
complex flavors, especially with the Cabernet family of grapes.

(Lallemand brand)
K1 (V-1116) Saccharomyces cerevisiae
Has 'killer' factor, low foaming and tolerance to high temperature. A
fast starter that is unlikely to 'stick'. An excellent general purpose
yeast for reds or whites, it is capable of fermenting to 20% alcohol if
high levels of nutrient and yeast hulls are used.


(Lalvin brand)
71B-1122 Sacchoramyces cerevisiae
Produces 'fruity' wines such as nouveaus and metabolizes more of the
malic acid during fermentation than other strains, usually at least 15%
to 20% of it. Should be considered for wines which are high in acid.
Alcohol tolerance under normal condition will ferment easily to 14%
alcohol.


EC-1118 Saccharomyces Bayanus "Prise de Mousse"
Same strain as Premier Cuvee. 'Killer' factor, low foaming.
Ferments over wide temperatur range, good for sparkling and still wines.
Good strain to restart a stuck or sluggish fermentation. Often imparts
a suble citrus like flavor. Good with whites or reds.


Sugar/Alcohol yield varies between 16.5 to 17 g of sugar per % alcohol.
AT 150 g sugar per Lt. at 15c the yield is 16.96 alcohol at 200 g sugar
per Lt. at 28c the yield is 17.02.


----------------------------------


Retrieved from
rec.crafts.winemaking


Subject: Re: Alcohol Tolerance
From: jziebart@nanaimo.ark.com (Jack Ziebart)
Date: Thu, 14 Mar 1996 00:14:44 GMT


malak@cam.org (Don Buchan) wrote:
>>> Does anyone know the alcohol tolerances of the more common wine yeasts


Jack writes:


In an old Lalvin information booklet they say:


Lalvin EC-1118 Saccharomyces Bayanus "Prise de mousse"
Sugar/Alcohol yield varies between 16.5 to 17 g of sugar per % alcohol.
AT 150 g sugar per Lt. at 15c the yield is 16.96 alcohol at 200 g sugar
per Lt. at 28c the yield is 17.02.


(Editor's note -- EC-1118 fared well in an informal Canadian apple cider
fermentation and taste test reported in _Cider_Digest_#553.)


K1 (V-1116) Saccharomyces cerevisiae
Sugar/Alcohol yield 16.7 to 17 g sugar per % alcohol.
Depending on temperature up to 14% alcohol tolerence.


71B (1122) Sacchoramyces cerevisiae
Alcohol tolerance under normal condition will ferment easily to 14%
alcohol.


The Wine Lab metions that EC-1118 because of its vigor it is
unsuitable for fermentations that are to be stopped while still sweet.
Cote des Blancs (Epernay 2) is suggested for non-grape wines and
ciders that are to be left sweet. It is sensitve to cold shock.


-----------------------------------------


Extracts from the Mead Lover's Digest


Subject: yeasts for mead
From: rcd@raven.eklektix.com (Dick Dunn)
Date: 18 Jul 94 22:32:30 MDT (Mon)

Prise De Mousse and Cuvee are bred for their alcohol tolerance,
and ability to ferment in low nutrient mediums, as their are bred
for a secondary fermentation process .... i.e. Champagne. (hence the
name cuvee') As typical of most champagne yeasts, they tend to
produce complex flavors, and retain the "yeast nose" trait noted in
champagne.

A lot of yeast / wine distributors, namely Scott Labs,
Vinquiry, has enologists available to recommend yeast strains for
the applicable fermentation rate / temp and flavor / aroma
characteristics you are looking for.


a list of yeasts and effects....


Assmanshausen - Slow fermenter, low enzyme producer ( won't bleach
the color out of melomels ).... Enhances spiciness and fruit aroma


71B - Beaujolais isolate, high ester production... i.e. produces
"young" style mead.... WILL metabolize 1/3 of malic acid present to
produce that "chardonnay style.... i.e. buttery flavor...


Wadenswil - for whites...COLD tolerant... Don't expect fast
fermentation and don't ferment at elevated temps. low foamer.


Steinberg - a good mead yeast... but a slow fermenter. Cold
tolerant ( slow fermentation ) enhance fruity aromas.


M1 - high ester producer... good for enhancement low intensity white
styles. Sugar and alcohol tolerant.


Epernay - fruity / ester aromas.. moderate fermenter....
temperature sensitive.... don't have wide variations in ferm. temp.
Tends to stop before dry (leaves residual sugar)


(Editor--aka Cotes des Blancs)


--------------------------------------------


Date: Thu, 15 Apr. 93 14:32:47 MST
From: Steve Dempsey <steved@longs.lance.colostate.edu>
Subject: Re: Mead Yeasts


In digest #115 Dennis B. Lewis <dblewis@jscprofs.nasa.gov> writes:


> I'm still very novice at this, but from my beer brewing
> experience, the yeast will make or break your product. As such, I
> have the following questions:
>
> Are there mead yeasts out there? (I'm sure)
> What company cultures them?
> Where can I get some?
> What are their flavor characteristics?
>	 (Avoiding strong sherry-like ;-))


Vierka produces a yeast designated for making mead. It's one of my
favorites for a sweeter mead, but it's difficult to work with (low
viability). Among the new liquid cultures distributed by GW Kent is
another purported mead yeast, which I have not tried yet.


I have tried most of the popular wine yeasts marketed for hobbyist
use. I would consistently use the following for the different
types of mead:

traditional, dry Red Star or Wyeast Prise de Mousse
traditional, medium Red Star Montrachet
traditional, sweet Vierka mead
melomel, sweet/medium Red Star flor sherry, Montrachet
melomel, dry Red Star or Wyeast champagne, Lalvin EC-1118


The Prise de Mousse (PDM) seems to go dry without the acidity or
astringency of the champagne yeast.


The sherry yeast imparts its own flavor but the `sherry' flavors
associated with sherry wine comes from oxidation late in the
fermentation, or post-fermentation, which should not be part of your
meadmaking process.


Montrachet seems to be a fairly neutral general purpose yeast, but
takes much longer to dry out than the Champagne or Prise de Mousse
(in my experience). All these are available from various mail order
sources, and your local shop should have at least a couple of them.


I've been disappointed by ale yeasts, which don't tolerate the alcohol.
They work ok if you like the old style fresh mead of low gravity, which
is consumed practically out of the fermenter. Also, yeasts which have
high phenol production like the German wheat beer yeasts don't work well
with mead [I have 3 gallons of sparkling Listerine/medicine flavored mead
if anyone wants to try some].


I think most wine yeasts are rather neutral as far as producing weird
flavors, as long as they are not abused. All of my undrinkable meads
except the failed wheat beer yeast experiment have had flaws resulting
from other factors. These include using the wrong honey (eucalyptus);
mold, wild yeast, or bacterial infections; poor nutrients including
aeration; or improper acid balance. Unless the recipe and process are
sound, the yeast usually cannot be blamed for ruining the product.

================================ Engineering Network Services
Steve Dempsey Colorado State University
steved@longs.lance.colostate.edu Fort Collins, CO 80523
================================ +1 303 491 0630


---------------------------------------


From: glo@beta.lanl.gov (Gordon Olson)
Date: Tue, 26 Apr 94 11:17:41 -0600


Subject: Wine yeasts for mead


Last September I split a batch of mead into four gallon jugs and
pitched four different yeasts. It was simple: 12 pounds of clover
honey with 2 tsp. of acid blend and 4 tsp. of nutrient salts.


Six weeks after pitching, I racked the meads into clean jugs and
logged the following comments about the mead pitched with each yeast:


Lalvin K1V - SG = 1.015, honey nose, sweet, acidic, clean
Flor sherry - SG = 1.029, lighter nose, sweeter, clean
Epernay 2 - SG = 1.034, sulfury nose, very sweet
Montrachet - SG = 1.023, sour, sulfur nose, sour off taste, yuck.


At that point I added a stabilizing tablet to each jug and topped it
up with boiled water. One month later all of them were still very
cloudy so I added sparkaloid to all of them. I then basically
ignored the meads until February when I wrote in my log book that
the Montrachet was the cloudiest, then the Flor Sherry, Lalvin, and
Epernay 2 was the clearest. Finally now in April I bottled the
Epernay 2 and Lalvin. I'll have to do something more to the others
to finally get them to clear up.


Years ago, all of my initial meads used champagne or prise de mousse
yeasts. However, I was unhappy with the high alcohol content and the
very dry mead that resulted from these two yeasts. So I started
using the Lalvin K1V and was immediately impressed by it. K1V
produces a very neutral or complimentary aroma and flavor to the
meads I have made with it. On the other hand, the two or three times
I have used Montrachet, I have been unhappy with it.


My fermentations lead me to the following conclusions:
For dry or high alcohol meads use champagne or prise de mousse.
For intermediate strength meads use Lalvin K1V (general purpose).
For sweet meads try Flor Sherry (or use more honey with K1V).


I once tried to use Vierka mead yeast, but it was either dead or so
slow that I gave up on it and added something else.


I am interested to know if my experience agrees what others have
found.


---------------------------------------------


Gordon Olson (glo@lanl.gov)
Mead Yeasts


Here are some comments from Dick Dunn about yeast varieties and mead.


An issue or two of the MLD ago, talking about off-tastes, long
aging, and the difference in nutrients (yeast hulls/ghosts _vs_ the
ammoni{a;um} type, I said that I'd had good results with both types
of nutrients but had found the yeast to be important in determining
whether I'd get a readily-drinkable mead or one that would require
many months to age. Dolt that I sometimes am, I left it at that and
didn't say anything about which yeasts gave me good or bad
results...and various readers [gently] took me to task for this in
email. OK, here's my results, and I *REALLY* hope other folks will
respond to this with their experiences because I think the "suitable
yeast" question is one that mead-makers have barely begun to explore.


Red Star "Prise de Mousse"--which has apparently been renamed
"Premier Cuvee" (and I've had results consistent between the two)
has been my overall best. It produces no off-tastes that I can
detect; it ferments very fast and is fairly tolerant of
rude/careless behavior (high/low temps, inadequate acid or
nutrients, etc.) In my experience this is very attenuative. Don't
use it if you're trying to retain any sweetness in the mead.


Wyeast mead yeasts - sweet (3184) and dry (3632) have given me mixed
results. There have been no off-tastes in what I've tried so far,
but they're both rather slow, and even the dry is not particularly
attenuative. I've had some trouble with the sweet taking forever to
do anything. Repitching (same yeast but from different manufacture
lot) didn't help; I finally repitched with a different yeast. I
have a guess that these yeasts aren't happy with low nutrient
levels, because they've done much better with melomels. (The
problems were with straight meads.) It could be pH sensitivity too;
I haven't experimented enough to know but it just seems unlikely
that anyone would market a mead yeast that requires a low pH.


I've used Wyeast 1056 (American Ale) in a bragot (malt/honey
combination) and it turned out very nicely, ready to drink almost as
soon as you'd expect an ale. It would be interesting to try this
with just honey.


Red Star Champagne has done well for me in the past. I haven't used
it recently. The characteristics I've seen have been minimal
off-tastes and high alcohol tolerance...I've made some rather
strong, quite dry sparkling meads with this one.


Red Star Flor Sherry has also given me some fairly strong meads,
with some unusual character but not anything overtly objectionable,
not the medicinal aftertaste. I've had to age some of these meads a
bit. The yeast is usefully alcohol-tolerant.


Lalvin 1118 is consistently fast and highly attenuative, but I've
gotten some of the "Listerine" character (I don't know what other
folks call it). The off-taste is not that bad, and does age out, but
it annoys me because I don't think it should be necessary.


I'm currently experimenting with other Lalvin yeasts--K1-V1116 seems
promising, and a new one, D-47, looks good so far.


Red Star Montrachet I've only used twice, and each time I've gotten
an extreme medicinal character that takes forever to go away. This
is the basis for my earlier statement that I'd never use a
"Montrachet" named yeast again.


I'm annoyed that yeast producers are so unwilling to part with any
useful information about their products. For example, it was only
with some considerable poking around that I got the (tenuous!)
connection between Red Star's "Prise de Mousse" and "Premier
Cuvee". I've heard claims that Lalvin's K1V-1116 is a Prise de
Mousse, and other claims that it's a Montrachet. Whom to believe? I
dunno! While I understand the interest in proprietary yeast
strains, cautious labeling, and an attempt to distinguish brand-name
products, when it comes to the point that customers can't tell what
they're buying or what it will do for them, we're on the wrong side
of the sanity-boundary.


Dick Dunn rcd@talisman.com
Mr Natural says, "Get the right tool for the job!"