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Old 01-12-2016, 03:18 PM   #1
Tau
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Default Yeasts.

We need a yeast sticky, what people use, what yeast does what, peoples experiences with a particular yeast. Abv toerlance, malic tolerance best of cider, wine, meads etc.
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Brewing - all 1 gal
1. 2x elderflower 18.10.17
2. Sloe Wine 2dj 1.9.16
3. 2x Sloe & raspberry wine 17.5.17
4. Sloe wine 4.9.17
5. 12 ltr turbo cider. 27.10.17
6. 2x Rhubarb wine 30.7.17 clearing
7. Blackberry Wine 4.9.17
8. Blackberry Wine 9.9.17
9. Sloe Wine 9.9.17
10. Damson wine 21.9.17
11. Blackberry melomel 10.8.17
12. 2 x young oak leaf white 29.4.17 bottled
13. 2x Sloe & Raspb' wine 21.5.17 clearing
14. Juneberry Melomel 6.8.17
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Old 01-12-2016, 03:45 PM   #2
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You now have it.

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Supermarket Juice Wine Recipes and W.O.W - here - http://www.thehomebrewforum.co.uk/sh...ad.php?t=49462
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Old 01-12-2016, 05:39 PM   #3
Tau
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Country wine suitable yeasts

Gervin GV4 high Alcohol (21% abv tolerant) - low foam ( not that low still produces a fair head 4 inches and more on occassion) Fairly Quick ferment to 16% (1 month), after that 16% almost all yeasts seem to take ages. Have used on Banana, mead, Blackberry, I'll add more as I look through posts. 5 gallons goes for around £1.10

Harris Premium Yeast (18% abv tolerant) - low foam, really low inch at most when busy. Again a quick ferment upto 16 (1 month). Great thing with this yeast besides low foam is it's temperature tolerance from 10c - 35c so handy in for both cold winter and high summer ferments. Have used with Mead, blackberry, wow's, Damson, sloe and many other wines. Works with cider, sparkling wines. gallon pack For around £1.10

Youngs Super Yeast Compound - (abv tolerance ?) I've only got to 14.5% with this yeast, is easily available in a few supermarkets can foam up fairly quick < month, one advantage is contains yeast nutrients and bentonite (which helps in clearing the wine naturally). Fairly cheap for 60g tubs £2.50. Have used with various fruit, wow's and vegetable wines found problematic with high sugar and high abv wines above 14.5%. Not used with mead personally.

Lalvin EC-1118 - This is a favourite of many a champayne yeast for dry whites, fruit wines and speedy ciders, high abv tolerance of 18%. Contains the bayanus strain of the Saccharomyces yeast. Low foam, can foam up though. Sells for around £1.25

Harvest SN9 - Another Bayanus strain of the Saccharomyces yeast. This adds body and has a high abv tolerance of 18%, bit more expensive at £1.50 +, can be used with most country wines, fruit and veg' and white grape wines.

Have more but will let someone else add their tuppence.

Mead Yeast known to work.

Lalvin D47 - For around £1.15
Consists of the Saccharomyces Cerevisiae strain of yeast. Abv tolerance of around 14%, ok for a nice evening mead, but find better yeasts a higher abv such as the Harris above.

The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47.

Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.

Cider Yeasts

Gervin GV13 - Quick fermenter got to 1003 slight dryness to me, very dry to others. I paid 68p but around £1 normally. Thing with this I noticed is high h2s production, hydrogen sulphide, I noticed on a datasheet for another yeast that they included low h2s production, so might be a thing with some yeasts.

So If anyone notices an eggy smell with this yeast or any other wine/cider yeast and the end product tastes fine post the name of that yeast. This will help those who post 'my wine or cider smells eggy' during fermentation, to match to the yeast they have used.
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Brewing - all 1 gal
1. 2x elderflower 18.10.17
2. Sloe Wine 2dj 1.9.16
3. 2x Sloe & raspberry wine 17.5.17
4. Sloe wine 4.9.17
5. 12 ltr turbo cider. 27.10.17
6. 2x Rhubarb wine 30.7.17 clearing
7. Blackberry Wine 4.9.17
8. Blackberry Wine 9.9.17
9. Sloe Wine 9.9.17
10. Damson wine 21.9.17
11. Blackberry melomel 10.8.17
12. 2 x young oak leaf white 29.4.17 bottled
13. 2x Sloe & Raspb' wine 21.5.17 clearing
14. Juneberry Melomel 6.8.17
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Old 06-12-2016, 10:02 AM   #4
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Morning all....

I've used a few on Tau's list and I've not had any bad experiences so far, I make pretty much only Turbo Cider and supermarket juice wines (or WOW's).

I generally use Youngs Super Wine Yeast Compound for the wine, that's always worked well and it's easy to get if you don't have a home brew shop handy. I usually always have a 'spare' tub in my box of bits and pieces !

For TC, I've used a small range of yeasts, Mangrove Jacks, Gervin & Youngs cider yeast, all with good results, but they always came out fairly dry....

I now use only a generic 'cider yeast with sweetener' from a place on ebay

The characteristics are listed as
Volume: 8g, each makes 25L
Brand: Hambleton Bard
Feature 2: Allows you to ferment your cider longer without finishing too dry
Feature 3: Add straight to brew, no need to make a starter.
Feature 4: Suitable for 20-25L
Feature 5: High alcohol tolerance.

If you aren't afraid of a little E950 (Acesulfame K, 200 times sweeter than sugar), it takes the edge of the dryness and gives me just the right taste for my TC's

A link for this stuff is here, this is the seller I get mine from and have never had any problems
http://www.ebay.co.uk/itm/3x-Cider-Y...MAAOSwGvhUILSN
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Brew FV1: 23L Easy Rose ish WOW
Brew FV2: 23L 'Classic' Apple TC
Clearing: 25L Spiced Apple WOW
Condng: 3L of Mead (Sep-16)

Drinking: RGJ/Elderberry WOW, Blackcurrant TC, Strawberry WOW, Rhubarb and Ginger TC
Next up: Rasp/Blackberry TC, some WOW or other Rhubarb probably

All me recipes at:
https://1drv.ms/f/s!AqD9OOcGhwesm0Sn3Uv3VMozWHVS
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Old 30-08-2017, 03:29 PM   #5
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Anyone know the actual strain / equivalent of Wilko's Universal wine yeast? I like this stuff but they've been out of stock lately, so I've been using Young's Burgundy and all-purpose white. Not too impressed - ridiculously, unacceptably foamy then the last quarter of fermentation goes on forever. Using Harris premium now until I can get more Gervin or the equivalent. The Harris itself is a new one on me... see how it goes.
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