Yeasts we Use for Wine Cider and Mead - Demystifying Yeast Selection

today we attempted to mystify the elusive yeast as always we like to start brew talks with some questions and today is norfert our first question comes from Jeffry Henson trying to start brewing but I'm still trying to wrap my head around a couple of things first what's the major difference between putting your flavoring sins such cherries strawberries etc in with the brew initially letting it ferment with the brew and back sweetening that's a different show is one better than the other again a different show secondly which yeast is best for a sweeter less dry Mead see now we're talking I've heard champagne yeast mentioned in several groups and circles as well as bread yeast but I'm uncertain thanks for all the great bits okay that's a really good question what is the best yeast for a sweeter less dry meat well any of them certainly not champagne jeez any of them nope you can make a sweeter less dry meat with champagne yeast - that's sure best ship here's the truth about yeast there's no such thing as a sweet yeast or a dry yeast they all do the same thing to lesser or varying degrees okay all yeast consumes sugars and converts them into carbon dioxide a million other gases and alcohol okay yeast are trained or grown hybridized whatever you want to call it to go to a certain alcohol tolerance sometimes it's 10% sometimes it's 12 14 18 in the case of champagne ease is about 18% bread yeast depends on the bread yeast we use Fleischmann's other ones like red star I have heard 3% 5% 10% 15% Fleischmann's generally between 12 and 14 percent it comes out I'd just does it doesn't attenuate as nicely as other yeast but hey if that's what you got that's what you use in it works but what does that mean that means if you put in the right amount of sugars in theory you can make a sweet meat with a dry wine yeast or a dry dry Mead with a sweet wine used depending on the amount of sugar you just want to make sure that there's enough sugar to get past the tolerance of the east or you can let it go dry and keep step feeding it until it eventually just won't take anymore and go sweet simple easy to do right we'll get into yeast in a few minutes to morbid well that's an unfortunately really want to try making this but I'm sure what yeast I should use what Garvin cider yeast work now I didn't take note of which video this was on because it doesn't matter this question is representative of the millions of questions that we get every day I'm just but I've probably been asked this question a thousand times what ye should I use would this yeast work okay in most cases my answer is yes it should work will it do what you want I don't know this one Gervin cider yeast never heard of it never used it don't know anything about it and here's the truth about yeast there are thousands of yeasts on the market today thousands if someone says they've used them all they either probably own a commercial brewery and just have stupid god lee amounts of money to spend on things or they're lying to you one of the two most people in their lifetime will find three to five years use those forever and adapt to what they do and use those and that's it but something something I want to do is we're going to talk about yeast that we use that's my favorite part of this whole shadow right there okay so let's start with the simple stuff okay bread yeast like I said we use Fleischmann's and we use Fleischmann's active dry comes in a bottle about like this it also comes in small packets yeah it makes bread and it's made to make bread and it does a very very good job of that the difference between a bread yeast and a wine yeast is not even the type of piece they're all suck remaining Saccharomyces cerevisiae there are all the same strain darica said in the previous video it's kinda like dogs they're all canines but they're all bred to do a slightly different thing beautiful and algae i still love that anyway so the Fleischmann's east in my opinion is just as good as using like a d 47 or something like that for most wines and means that you want in the 12% range especially if you want them to be a little bit sweet we found that the Fleischmann's east brings out a lot of flavors wines and fruity things that maybe the D 47 didn't so that's just something to be aware of and that's really all there is to say on it there's not much more left going up the list well we'll just go with say Phyllis Oh for cos she has it here safe LSO for is an alias now there's also SL five which we did try once it's another alias one's American one's English I think so4 is the English and so5 is the American as far as what difference there was between the two I couldn't tell you I honestly thought they were pretty much the same in actual usage and it's supposed to be it's recommended for clear flavors and low diacetyl what that means is it doesn't produce as much of the off alcohols that you might not want for things like that it is a lower alcohol tolerance it's only 10% I've seen it go to 11 and 12 I've also seen it only go to 8 and 9 so you know for certain things it's great I like to use it when I'm making a beer or like ginger beer or ciders things like that that I don't want to be high or if I want to make something like that with a lower ABV that's also sweet I believe my apple wine that we tasted on camera a couple months ago now was actually made with so4 and it was like 90% a little bit sweet we pasteurized it it was wonderful fantastic Apple one they're saying here medium to high flocculation okay fast rate of fermentation it's a lower ABV I'm not surprised at that really all right they do talk about temperature range this is 15 to 20 Celsius or 59 to 68 degrees Fahrenheit I honestly never left the house get that cold like Jericho would kill me and just we typically stay between 70 and 75 most of the time I would say under the desk where we keep things it's probably 72 pretty consistently not a lot of drafts there that can I think that's why I use it but basically so4 is a great yeast we've used it many many times I have a little bit of it we don't use it as much as we used to oh wait all right and then this is a Lavin East range selection chart Derek actually found this online and I'm gonna make in article a companion article for this video that's gonna be on our website and I'll have all the different charts on there for you so you can have him at your disposal by the way our website is City - steady calm and the link is below so what this is gonna do we're gonna go through some of these there is one on here that I've never actually used the RC 212 I'm gonna ignore that and just pretend we don't see the role um so we'll go through D 47 and and then it's OD 47 71 B K 1 V 1 106 NEC 1118 the easiest I have a lot of experience with and I'm gonna tell you the advantages and disadvantages and I'll even do them relative to bread yeast as we go that's probably the easiest way to go D 47 it's recommended for premium quality white wines especially full-body barrel fermented um I'm gonna say D 47 is a pretty nice workhorse for wines it's a lot of people like it for Medes as well I stopped using it it used to be our favorite but we have a new favorite and we'll be getting to that soon yeah the reason we stopped using it is I I'm learning in that it's much more finicky about temperature changes then some other yeasts are and because we do keep our house at that temperature I mean we're in Florida I can't always keep it low but it does say the temperature range is 50 to 95 degrees that's a wide range our house is in that range but I'm finding that it actually doesn't like that it wants to be either hotter or a lot colder I'm not willing to do either one of those because you know at 85 degrees I sweat I melt yeah I know at 50 degrees darica shivers and freezes so we found for our uses it doesn't work now if you live in a really really hot area or a really colder it might work better for you so I don't want to say it's bad but for our uses we stopped using it also because it wasn't getting to that 15% they claimed we almost never had D 47 get to 15% did we maybe get a bad batch I don't know I tend to buy in bulk I get like 20 at a time so I'm probably getting all the same lot at a time and it is entirely possible that we just had a lot that didn't go as high as we want that actually happened with one other yeast oh I've got to here - it says rate of fermentation is moderate I'm not gonna get into foam production because what difference does that make it makes foam flocculation it says medium I would say it flocculated really nicely it did make a nice yeast cake never had an issue with any of that you know there's other stuff here they talked about various things that we're not going to get into because we don't do those things but it's a good yeast I liked it the ones that we did with it worked out well I think the flavors were good I think it would just always fell a little short of the ABV potential and that kind of got to me because I like to calculate these things out and if I don't know it says 15 percent here but if it can't get to 15 percent then um next one is 71 B also known as 71 B's now they actually have a mistake on here it says 18% for alcohol Thomas everyone B is not 18% oh that's a little weird that their own chart president yeah yeah but when you look it up they're different anyhow um 71 B is recommended for fruity wines from concentrates so that means like your juices and things like that it's made for some of the stuff that we do around here and it for the type of wines rose a light young red sure they're saying young saying age stuff however we haven't had much of a chance to age anything using something one because we just started using it notice three or four months so I can't say about aged fermentation temperature range is 59 to 86 Fahrenheit and 15 to 30 Celsius so it's not quite the same range as D 47 it's a little once it a little warmer I've found that our 72 to 75 it seems to really like that says alcohol Tom's 18 it's not it's working but we regularly get 15 out of it so you might as well call it 15 it doesn't really go much higher rate of fermentation is moderate yeah I'd agree with that it's it's been a reasonable fermenter I mean we give it a few weeks population is media yeah yeah medium flocculation it makes a decent yeast cake I can't really say it's any worse or better than b-47 probably similar those two compared to bread yeast because I said I was going to do bread yeast will only get two in our general usage about 12% some people have said 15 and 16 I've seen 13 once I think flocculation not good it makes the whispies it just it doesn't ever make a nice Eastgate it does settle out it just doesn't compact yet if you don't rack it multiple times you may end up with some whispies in the bottom that they don't hurt you don't even teach them some people say that they can taste a bready taste in wines made with brady's now here's the problem bretty taste comes from flour not from yeast you don't there's so how they're getting that I think it's a psychological thing I think they're saying I made this with bread yeast therefore it tastes like bread well it's called bread yeast only because it's made to make more co2 than alcohol and wine east is made to make more alcohol than co2 other than that are the same thing so I don't really believe that I think that's a psychological thing I've never experienced it myself I've never had a wine taste bready to me beer because you know grains that's the flour is but never a wine okay next K 1 V 1 1 1 106 our very first medio used this yeast it was Viking blood and I got it because like everybody I wanted 18 percent ABV and I wanted it to be fruity okay I don't like disease I'll just say I don't like it we've used it a few times I'm not a big fan it just it never seems to come through with the promises it's whiskey for for wine to blown trade must restart stuck fermentations okay it didn't we tried that yeah it didn't do it um could it have just been the must we used it in quite possibly its types of wines dry white rose a light young red and ice oh sure I I guess so I've never really been that impressed with it even in the original Viking blood when we tried it I was like it was okay I mean it wasn't great and I'm not gonna blame the yeast fully for that but these days a part of its temperature range is more it does have a really wide temperature range 50 to 107 Fahrenheit and 10 to 42 Celsius now is it possible if we fermented this at a high temperature that it would work better maybe however I'm not leading stuff I'm just not a fan of doing that so 18% is its alcohol tolerance I don't think we ever had one get to 18 percent using Kalin be 16 17 maybe but never 18 I'm supposed to be a very fast fermenter I wouldn't say it's any faster than D 47 or 71 be in my opinion low foam production and low flocculation it takes a while to clear it stays pretty cloudy for a long time and then we're on to champagne yeast okay technically you can call k1b of champagne ease to we're on to EC 1118 which is both loved and hated by Brewers it's one of the more common yeasts that you're ever going to hear about and every single brew shop in the world will tell you that's the one you should use now there's reasons why they will tell you that first it is for white and sparkling wines ideal for quick fermentations emetic quick fermentations dry wa dry white sweet sparkling ice wine wow that's kind of a wide range don't you think and here's a temperature range 45 to 95 fahrenheit 7 to 35 Celsius 18 percent tolerance very fast fermentation yes this one is made to chew through anything however I think much like the D 47 we had a bad batch because I bought it in bulk I never really purchased it well not in a long time so I didn't have any and we did a test of champagne yeast versus K 1 V 106 and on a young wine we liked the EC 1118 better it actually came up better now Paul Allison one of our mods for the VIP group has done the same test and he found the opposite over time we haven't given it enough time yet to actually do that taste I think they're still going we'll do it eventually but to me deal the 11:18 was kind of a disappointment because if you look like our bourbon beau Shea and the black sack needs these ones that got stuck we tried using it to unstuck didn't do a thing I have yet to see an 11 18 brew go past 15% just saying now those two verses bread yeast yeah they're gonna be a little higher for the alcohol but in my opinion no why we've only seen go to about 15% well you know what this brings me to most of the brews that we make that come out great that actually tastes really good that worked well it didn't need 50,000 years of Aging we're in the 12 to 15% alcohol range and my experience is with all of those East proves out that all these that fall within that range all produce great stuff for us why is that well because I'll be honest we don't add in all the extra stuff to push the east beyond their natural potentials we just don't do it I'm not gonna get into the whole talk about it cuz everybody knows what we do and what we don't do we don't add nutrients we don't add sulfites we don't add sorr bits we just don't do these things and all these staggered additions and things like that they are to help push it beyond what it's naturally going to do they're natural things I'd rather just let let the biotics be biotics so we found that 12 to 15 percent range to be the most flavorful the tastiest without it being an overpowering alcohol or anything like that and I mean let's be honest at 12% you have a glass at 18% you'd have to have 2/3 of that glass to get the same amount so you know what have 1 and 2/3 one of the third glasses and you got the same it really it's not just not that different you know where'd you get to drink yeah you get to have more I mean you know we don't drink to get drunk we drink because we like the flavor of it alcohol is actually a pleasurable experience when you're not plastered you know you want to be able to enjoy it but what we've found is that these that work best for us are right off the bat 71b absolutely by far our favorite yeast for nearly anything we've made meat we've made wine I haven't tried a beer with something I usually use that self for for beers or bread yeast for beers bread yeast is a wonderful yeast all around we actually did a bread yeast versus D 47 test and we preferred the bread yeast it tasted better anything you'd like to add now the further discussion about yeasts and how they consume sugars is actually gonna be covered in our sugar videos so if you're interested in that and make sure to wait and watch that one as well that's always guys thanks for watching have a great day [Music] you [Music] [Music] you

Channel: City Steading Brews

Views: 50,001

Keywords: citysteading, yeast choices, yeast for wine, yeast for cider, yeast for mead, what yeast for mead, what yeas should I use, mead yeast, mead yeast starter, how do I know what yeast to use for brewing, is there a difference in yeasts for wine, is there a difference in yeast for mead, bread yeast for mead, bread yeast for cider, bread yeast for wine

Id: NaQWaYfxFKA

Length: 18min 33sec (1113 seconds)

Published: Wed Apr 29 2020