Uvaferm 43 is a good S. Bayanus yeast to start up stuck fermentations. Its the same species as Lalvin EC-1118 yeast (which I use). It gives a good neutral wash and can withstand up 18%+ ABV (it is possible to go 20%, by adding sugar in increments, but I would not recommend it due to over-stressing the yeast).
The tool to restart stuck fermentations
Uvaferm 43 was selected for its exceptional ability to restart stuck fermentations. Uvaferm 43 was chosen from among 33 different isolates that were tested against each other and also the traditional yeast typically used to restart stuck fermentations. The stuck fermentations used in the selection process were from wines with high alcohols (14.3% with 21 g/L RS) and high free SO2
(35 mg/L). Although it was selected for its ability as a `fix-it' yeast, Uvaferm 43 also gives good sensory results when used in high sugar musts. It is classified as a Saccharomyces cerevisiae bayanus
Lalvin EC-1118 (Prise de Mousse)™: THE original Prise de Mousse
Lalvin EC-1118 is the original and is good for barrel fermentations. It ferments well at low temperatures and flocculates well with very compact lees. Under low nutrients conditions, Lalvin EC-1118 produces a lot of SO2
(up to 30 ppm) and as a result can inhibit malolactic fermentation. It is classified as a Saccharomyces cerevisiae bayanus
Vino es Veritas,
Jim aka Waldo.
--- In new_distillers@ yahoogroups. com, Paul Smith <praxis178@.. .> wrote:
> Anyone have any experience with this yeast?
> I'm considering trialing it over summer as it's supposed to be very temperature tolerant and a low nutrient user....
> It's also VERY alcohol tolerant too, 18%plus is the listed tolerance, so it does make me wonder: just how tolerant is it? Could I get it to run to 20% for example. Not that I really need to I'm very happy with a wash around 14% for general sugar washes and 8-12% for grain mash based washes.
> Right, got to go do some tests on my fermenting washes.
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