Ontario Fruit Explorers

[Tom Olenio <tolenio@sentex.net>]

Paul Bulas wrote:

Tom,

So far I have also used only the Lalvin EC-1118 yeast
(Saccharomyces bayanus) variety.  For Niagara, I think this
is ideal.  For Concord, in future I plan to use the Lalvin
71B (malic-acid-reducing) variety.

Cheers
Paul

Here is a brief description of the yeast I was looking at;
> Cotes De Blanc Red Star yeast formerly Epernay 2, is a slow
> fermenting yeast that enhances fruit quality. It tends to slow down or
> stick and is a good choice if you want a fruity wine with a residual sugar.
> Avoid if you want a dry finish.
And the Lalvin 71B you mention;
> 71B-1122 Lalvin yeast For fruity aromatic, "vin noveau" concentrates
You have mentioned that you have been working on dry labrusca, but I am
looking for residual sugar.

The old Italian recipe I am working with calls for only 11-12% alcohol, and the addition of 1.5 teaspoons of sugar per bottle when bottling.  So having residual sugar is not a problem.

Later,
Tom

--
Thomas Olenio
Ontario, Canada
Hardiness Zone 5b