36495Re: [new_distillers] Re: Ignorance WAS bliss...
- Aug 4, 2009Thank you.
Renewable energy and self sufficiency
> 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 firstname.lastname@example.org, 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
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