Yeast is yeast... Surely?!

[jamesbsmith]

I haven't yet experimented with the various yeasts on the market.

I know many wine makers would say that yeast is the most important ingredient for fermentation, but does it really make that much difference to flavour, especially in wine making?! (I know that certain types will allow a higher ABV, and champagne yeast leaves less residue when conditioning) but say you are just going for 12% flat wine, does the type of wine yeast used really make that much difference?!!

 

[WilliamSlayer]

In my opinion.... absolutely.

The same must fermented with the same conditions but different yeasts will show noticeable flavor differences. The great thing is that this give you choices on how a wine comes out. A Riesling done with D-47 will have stronger tartness and apple character as opposed to one done with 71B-1122 which can be more 'flowery' with softer peachier flavors.

 

[Hsl8on]

In addition to altering the taste, some yeast ferment faster than others, and some foam up more than others during primary. The list could go on forever. On the other hand, if you are just looking to get drunk they DO all make alcohol.

 

[BrasseurGeorges]

Yup. Fortunately there's a lot of very good technical info on the manufacturer's websites and elsewhere, so you can research and get a start on what you want. Nothing beats experimentation though.

 

[Beernik]

If yeast didn't matter everyone would buy bread yeast at the supermarket.

It's not the production of alcohol that matters as much as all other compounds it creates in the process of making alcohol that matter.

Sweet or dry
Malolactic or not
Esters or not
Phenols or not

 

[jamesbsmith]

Thanks for the replies folks. I'm definitely going to trial different yeasts now! Are certifying yeasts better fr white and reds or is it more specific than that?

 

[WilliamSlayer]

Thanks for the replies folks. I'm definitely going to trial different yeasts now! Are certifying yeasts better fr white and reds or is it more specific than that?

It CAN be more specific... but again that's up to you. If you are looking to create an authentic style, there are strains cultivated from specific wine growing regions. A bit of research about wine yeasts will give you clues as to what they are traditionally used for.

 

[T_Baggins]

listed by company name followed by yeast name and description (dry/liquid) strain number and application, then temp range, ABV and flocculation.

Lalvin KIV-1116 Dry 1016-02 Cider, Stuck Fermentations 59-86° 18% Low

Lalvin EC-1118 Dry 1018-02 Champagne, Dry Meads, Late Harvest, Secondary-Stuck Ferment 45-95° 18% Low

Lalvin 71-B Dry 1022-02 Blush, Juice from Concentrates, Nouveau, Whites, Young Reds 59-86° 14% Medium

Lalvin ICV D-47 Dry 1080-02 Blush, Dry Whites, Sweet Mead 50-86° 14% Medium

Lalvin BOURGOVIN RC 212 Dry 1105-02 Aged Reds, Young Reds 59-86° 14% Low

Red Star Montrachet Dry Davis#522 Chardonnay, Merlot, Syrah, Zinfandel 59-86° 13% Low

Red Star Pasteur Champagne Dry Davis#595 Cabernet, Cider, Dry Whites, Fruits, Meads, Port 59-86° 13-15% Medium-Low

Red Star Côte des Blancs Dry Davis#750 Blush, Chardonnay, Cider, Riesling, Sparkling Cuvée 64-86° 12-14% Low

Red Star Premier Curvée Dry Davis#796 Anything but residual-sugar wines 45-95° 18% Low

Red Star Pasteur Red Dry Davis#904 Berry and Cherry Wine, Cabernet, Gamay, Merlot, Pinot, Syrah, Zinfandel 64-86° 16% Low

Vintner's Harvest Saccharomyces Cerevisiae Dry AW4 Whites 68-77° 14.5%

Vintner's Harvest Saccharomyces Cerevisiae Dry BV7 Complex whites, Dry Whites, Whites 59-86° 13% Low

Vintner's Harvest Saccharomyces Bayanus Dry CL23 Blush, Dry, Dry Whites, Sparkling Cuvée, Whites 46-75° 18% High

Vintner's Harvest Saccharomyces Cerevisiae Dry CR51 Fr. Cabernet, Merlot, Syrah 72-86° 13.5%

Vintner's Harvest Saccharomyces Cerevisiae Dry CY17 Blush, Fruit Wine, Fruity Whites, Whites 72-78° 15% Medium

Vintner's Harvest Saccharomyces Cerevisiae Dry MA33 Blush, Fruit Wine, Fruity Whites 64-80° 14%

Vintner's Harvest Saccharomyces Cerevisiae Dry R56 Cabernet, Shiraz, Zinfandel 72-86° 13.5%

Vintner's Harvest Saccharomyces Bayanus Dry SN9 Aged Reds, Blush, Cider, Fruit Wine, Sparkling Cuvée, Whites, Young Reds 68-75° 18%

Vintner's Harvest Saccharomyces Cerevisiae Dry VR21 Fruit Wine, Red Varietals, Young Reds 68-75° 15%

White Labs Champagne Liquid WLP-715 Barleywine, Champagne, Cider, Dry Meads, Dry Whites 70-75° 17% Low

White Labs Avise Wine Yeast Liquid WLP-718 Chardonnay, Complex whites 60-90° 15% Low

White Labs Sweet Mead and Wine Liquid WLP-720 Blush, Cider, Fruit Wine, Gewürztraminer, Sweet Mead 70-75° 15% Low

White Labs Steinberg-Geisenheim Wine Yeast Liquid WLP-727 Gewürztraminer, Riesling 50-90° 14% Low

White Labs Chardonnay White Wine Liquid WLP-730 Blush, Chablis, Chenin Blanc, Sauvignon Blanc, Whites 50-90° 14% Low

White Labs French White Wine Yeast Liquid WLP-735 Muscadelle, Sauvignon Blanc, Sémillon 50-90° 16% Low

White Labs Merlot Red Wine Yeast Liquid WLP-740 Cabernet, Chardonnay, Pinot Noir, Sauvignon Blanc, Sémillon, Shiraz 60-90° 18% Low

White Labs Assmanshausen Wine Yeast Liquid WLP-749 Pinot Noir, Zinfandel 50-90° 16% Low

White Labs French Red Wine Yeast Liquid WLP-750 Cabernet Franc, Cabernet Sauvignon, Merlot 60-90° 17% Low

White Labs Cabernet Red Wine Yeast Liquid WLP-760 Cabernet, Chardonnay, Merlot, Sauvignon Blanc 60-90° 16% Low

White Labs Suremain Burgundy Wine Yeast Liquid WLP-770 Chardonnay, Pinot Blanc, Pinot Noir 60-90° 16% Low

White Labs English Cider Liquid WLP-775 Cider 68-75° 14% Medium

Wyeast Pasteur Champagne Liquid 4021 Activator Dry Whites, Gewürztraminer, Pinot Blanc, Sauvignon Blanc, Spumante 55-75° 17% Medium

Wyeast Chateau Red Liquid 4028 Activator Burgundy, Cabernet, Gamay, Pinot Noir, Red Varietals, Rhone, Zinfandel 55-90° 14% Medium

Wyeast Sake #9 Liquid 4134 Activator Dai Gingo, Fruits, Nigori, Plum Wine, Rice Beer, Sake 60-75° 16% Low

Wyeast Sweet Mead Liquid 4184 Activator Cherry, Cider, Cyser, Fruit Wine, Ginger Ale, Peach, Raspberry 60-75° 11% Medium

Wyeast Chablis Liquid 4242 Activator Chablis, Chardonnay, Chenin Blanc, Fruity Whites, Gewürztraminer, Pinot Gris 55-75° 12-13% Medium

Wyeast Chianti Liquid 4244 Activator Barbera, Barberesco, Barolo, Chianti, Nebbiolo, Sangiovese 55-75° 14% Medium

Wyeast Bordeaux Liquid 4267 Activator Fr. Cabernet, Merlot, Petit Syrah, Pinot Noir, Riojo, Valdepeñas 55-90° 14% Medium

Wyeast Eau de Vie Liquid 4347 Activator Barleywine, Cordials, Eau de Vie, Grappa, Single Malts 65-80° 21% Low

Wyeast Dry Mead Liquid 4632 Activator Cyser, Dry Cider, Fruit Mead, Herbal Mead, Meads 55-75° 18% Low

Wyeast Cider Liquid 4766 Activator Cider 60-75° 12% Low

Wyeast Portwine Liquid 4767 Activator add Brandy for classic Port, Dry Reds, Dry Whites 60-90° 14% Medium

Wyeast Rudesheimer Liquid 4783 Activator Fruity Ciders, Ice Wine, Rhine Wines, Riesling 55-75° 12-13% Medium

Wyeast Zinfandel Liquid 4946 Activator Pinot Noir, Syrah or any high sugar must, Zinfandel

 

[T_Baggins]

Frequently asked: What yeast do I use? Frequent answers state what yeast the poster uses, and not much more.
If you haven't read "The Compleat Meadmaker" by Ken Schramm, the following is an excerpt from his book.

Yeasts for Mead making

Assmanshausen (Wyeast 3277, Lallemand AMH, White Labs WLP749)
A German strain used for medium to full bodied red wines. Known for
enhancing the varietal character and spicy aromas of the grape. Alc to 15%.
temps 68-86 deg F (20-30 C)


Bourgovin (Lalvin RC212, White Labs WLP760)
Burgundy yeast used for big full bodied reds and fruit wines using darker
fruits and berries. Enhances fruit character. Moderately fast fermenter.
Alc 14-16%
temps 70-90F (21-32C)


Cotes du Rhone (Lalvin ICV D-47)
I have used this yeast for meads with success,as well. It takes longer to age than 71B
and is a better choice for medium to dry meads. It makes a good traditional meade but is
not tolerant to low nutirent levels and should be given appropriate nitrogen. Flocs very
well. Alc 12-14%
temps 50-86F (10-30C)

Cotes des Blancs (Red Star, Wyeast 3267, White Labs WLP745)
Has a reputation for being a slow fermenter, with higher nutrient requirements in
low nitrogen mead of wine musts. Accents fruit aromas; a good choice with varietal
honeys. Red Star says this yeast is the same as Epernay but with less foaming. This was
a favorite yeast of Bill Pfeiffer, winner of many mead competitons.
Alc 12-15% (less if fermented cool)
temps 64-86F (18-30C)


Epernay (Red Star, Lalvin DV10)
A champagne yeast that also has been pressed into service for other white wines,
meads. cider, and even reds. Another competetive factor yeast, and can handle low pH and
other stresses better than most other strains. Clean, fast fermenter, notably lacking in edgy,
bitter characteristics.
Alc 16-18%
temps 50-95F (10-35C)


Flor Sherry (Red Star, White Labs WLP700)
Actually a different species of yeast, which has considerably different fermentation behavior.
A flor is a pellicle of yeast organsims that forms after primary fermentation. The flor
grows downward from the surface of the must. The flor is aerobic- it moves oxygen from
the airspace into the must and is responsible for the production of the aldehydes and acetals, all
which contribute to what we identify as the "sherry like" character
Alc/temps N/A


Montrachet (Red Star, Wyeast 3244, White Labs WLP755)
Very popular red wine strain. Reputed to have difficulty with higher gravity musts, it is never
the less able to tolerate high alcohol content. Montrachet is valued for its complexity in big, dry
wines. Appropriate for melomels with big mouthfeel.
Alc/temps N/A (???)



Montpellier (Lalvin K1V-1116)
The definitive and original "killer" yeast strain, known for it's strong competetive factor, which
pushes out potentially infectious organisms. Known as a good white wine and light fruit wine yeast,
retains fruity attributes longer than other strains. High nitrogen requirements.
Alc 16-18%
Temps 50-95F (10-35C)

Narbonne (Lalvin 71B-1122)
My preferred yeast for melomels with big dar fruit such as cherries, plums, or raspberries.
Used in making nouveau red wines. Strongly enhances fruit character, matures quickly. Enhances
softer, estery fruit aroma profiles. Can metabolize malic acid to ethanol, reducing total acidity
and producing a more rounded profile more quickly than many other yeast strains.
Alc 14%
temps 60-85F (15.5-29.5C)


Pasteur Champagne (Red Star, Wyeast 3021)
Quick starter, tolerant of high alc content. This was at one time one of the more commonly
used strains for meade, but has become less prominent as more varied and specific strains have become
available to home meademakers. Ferments to complete dryness and can require more extended aging in
meads.
Alc/temps N/A from manufacturer but can handle 16%


Pasteur Red (Red Star, Wyeast 3028, White Labs WLP735)
A.K.A. French Red, Pasteur Red is derived from a strain from the Institute Pasteur in Paris. This
yeast may produce considerable heat during fermentation; care should be used to avoid temps high
enought to produce off flavors. Used in Cabernets and Merlots, this yeast will accent fruit flavors
and will be best suited for big-bodied melomels.
Alc/ temp N/A


Prise de Mousse (Lalvin EC-1118, Wyeast 3237)
Red Star previously marketed a Prise de Mousse labled strain, which it has relabled Premier Cuvee.
The strain they use is Davis 796, which has many similar characteristics to Prise de Mousse strains.
High alcohol tolerance, strong fermenter, strong yeast profile in the finished product. Fast fermenter.
A champagne yeast that is tolerant of high sugar content and a wide range of temps.
Can be used to restart stuck or sluggish fermentations.
Alc to 18%
temps 50-95 F (10-35C)


Rudisheimer (Wyeast 3783)
The traditional Riesling yeast, producing fruity, aromatic wines with an alluring balance of sweetness
and acidity in the finish. Excdellent choice for traditional meads or white wine pyments in which a
balance of sweetness, acidity, and fruitniness is desired.
Alc 11-14%


Sauternes (Vierka, Lalvin R2)
French white wine yeast known for liberating fruity and floral aromas. A good yeast to highlight
intensly aromatic honeys in traditional meads with some residual sweetness. Needs nutrients to stave
off flawed fermentation characteristics. Can ferment to as low as 40F (4.4C)
Alc 12-16%
temps 50-86F (10-30C)


Steinberg (Red Star, Wyeast 3237, White Labs WLP727)
German yeast strain used in making whites ith high levels of both residual sugar and acidity. Suited
very well to traditional metheglins or pyments seeking big, fruity aromas and mouthfeels. Pushes tropical
fruit esters.
Alc/temps N/A


Tokay (Vierka)
Another good yeast for meads in which a medium to sweet finish is desired. Can be a bit flaccid when
used with indistinct hoeys. Works better with big profile honeys and with metheglins.
Alc/temps N/A but 12% or less.

 

[jamesbsmith]

Thanks guys, I've ordered some various yeasts it experimentation!
Happy new year!

 

[jamesbsmith]

WHat are Gervin Yeasts like? I thought they were supposed to be good but someone I contacted was slagging them off the other day!?