Re: Yeast Comment
- I have to fall in with Wal and Joe on this one. On a bad fruit year for me, I'll make close to 100 liters of kit wines, mostly reds, and almost always Cellar Craft's premium line, which do a super job for me. Many, but not all, of those kits come with EC-1118, and the wines are always great.
When I'm fermenting something where I know what yeast ester profile I want, I'll use that particular yeast, but for anything else, I'll usually fall back on EC-1118.
Zymurgy Bob, a simple potstiller Making Fine Spirits
--- In Distillers@yahoogroups.com, "waljaco" <waljaco@...> wrote:
> I help make 300 litres of wine a year (using EC1118) - a stale taste would indicate a wine infection as yeast esters would not dominate a red wine.
> --- In Distillers@yahoogroups.com, RLB last2blast@ wrote:
> > I'm not a wine make, so information was based solely on what I read on home distiller web site.Â With two wine makers stating this information to be incorrect, I must assume that home distiller web site has an error in its information concerning EC-1118 having a stale taste.Â What I do know from experience is that it is a very good sugar wash yeast for my experiments.Â It has almost no smell compared to baking yeast, and it gives my sugar wash a fruity smell that is rather pleasant have it fermenting in my apartment.
> > Robert
- Whisky yeast I gather contains glucoamylase which helps to finish off the starch conversion more completely. It is also used to make "dry" beers.
--- In Distillers@yahoogroups.com, Robert Lemmen <robertle@...> wrote:
> hi henry,
> On Fri, Mar 01, 2013 at 02:24:03PM -0800, henry sangret wrote:
> > I use this yeast Prestige Whisky Yeast with AG from Brewhaus. Of course with a starter I am required to use a enzyme cocktail for starch reduction. Another alternative is to buy 10 packs and get a discount.
> great that you bring this up! this is something I don't understand at
> all: why would it be any good to have AG in your yeast? shouldn't the
> starch be converted by your malt before you pitch the yeast? what's the
> thanks robert
> Robert Lemmen http://www.semistable.com