cwebb
Well-Known Member
What yeast would you use on Catawba Grape wine? The Catawba grape is very sweet and I want the wine to finish sweet.
Yeast choice for Catawba wine
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saramc
Well-Known Member
Trying to 'make' a wine finish sweet is going to require you to push a yeast to its alcohol tolerance. You would be better off crafting your wine with the yeast of choice, target ACV and related starting gravity, ferment to dry, allow to degas-clear-age & then follow steps to backsweeten.
I have enjoyed Catawba using Cote de Blancs, 71B, D47 and Montrachet.
I have enjoyed Catawba using Cote de Blancs, 71B, D47 and Montrachet.
I've used similar strains as saramc. My catawba was very tart when it was finished the first time, so I changed to using 71B-1122 because it metabolizes more malic acid and reliably goes up to 14%.
You will want to stabilize and sweeten the wine when it's done if you want it to finish off-dry or sweet.
You will want to stabilize and sweeten the wine when it's done if you want it to finish off-dry or sweet.
