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36495Re: [new_distillers] Re: Ignorance WAS bliss...

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  • Steve Spence
    Aug 4, 2009
      Thank you.

      Steve Spence
      Renewable energy and self sufficiency
      http://www.green-trust.org
      http://makingthewebwork.blogspot.com/




      jamesonbeam1 wrote:
      >
      >
      > Hi Steve,
      >
      > Well, most wine yeasts are of the species /Saccharomyces cerevisiae/
      > <http://en.wikipedia.org/wiki/Saccharomyces_cerevisiae>/ /as is Baker's
      > yeast. The various strains within this species have alcohol tolerances
      > of around the 14% ABV area.
      >
      > However, there are champagne yeast strains that are members of the
      > */Saccharomyces bayanus/* species, such as Lalvin K1V-1116 and EC-1118,
      > which are a few of the better know strains.
      >
      > These strains have an alcohol Tolerance of 18+ % ABV, with some strains
      > used in Turbo washes that will go up to 20% ABV.
      >
      > However, as Z Bob mentioned, high ABV in wines and ciders is not always
      > desired if distilling them into fruit brandies, since the higher the
      > ABV, the more flavors are lost in the distilling process.
      >
      > Vino es Veritas,
      >
      > Jim aka Waldo.
      >
      >
      > --- In new_distillers@yahoogroups.com, Steve Spence <steve@...> wrote:
      >>
      >> Aren't certain yeasts more tolerant of higher alcohol levels than
      >> others? I was told that wine yeasts do not get killed off as quickly,
      >> allowing a higher percentage of alcohol.
      >>
      >>
      >> Steve Spence
      >> Renewable energy and self sufficiency
      >> http://www.green-trust.org
      >> http://makingthewebwork.blogspot.com/
      >
      >
      >
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