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This why I choose Red Star premier cuvee Origin Premier Cuvée originates from France and was specially selected by Lesaffre. Fermentative Properties The fastest, cleanest and most neutral fermenter of all Red Star yeasts. Able to ferment within a wide temperature range: 7°C - 35°C (45°F - 95°F).
Red Star Premier Cuvee, Alcohol Tolerance: 18% A strain of Saccharomyces bayanus from a French wine yeast, is a special isolate of Red Star Yeast & Products. This yeast has good tolerance to ethanol and free sulfur dioxide, and ferments to dryness. Premier Cuvée is noted as a very low producer of foam, urea, and fusel oils.
3. Location. Inner Harbor, Baltimore, MD. Sep 9, 2008. #1. Northern Brewer recommends Red Star Pasteur Champagne yeast for making soda; however, I notice the description reads: "This strain leaves behind a pleasant yeasty flavor. This strain is not used in producing sparkling wines." Whereas Lalvin EC-1118 Champagne says: "This is a very ...
Yes but it also involved 87,750 gallons of apple juice, 35100 lbs of sugar and a swimming pool. Starting OG 1.071. It needs 309.5 lbs of yeast unless you want to make a really big starter. (if I did the math right thats Edwort's Apfelwein Recipe for a 30x60 foot pool depth of 3-10 feet)
Hello, I have brewed the following Boomchugalug recipe and have a question about the addition of the Blanc Yeast in secondary. How to Disappear Completely Imperial Stout Russian Imperial Stout Original Specific Gravity: 1.103 - 1.1078 Final Specific Gravity: 1.026 - 1.030 Alcohol by Volume...
Both ciders are 1 gallon batches with some minor changes just to experiment. #1 is as follows: 3 cans 100% apple juice frozen concentrate, 1/3 cup of brown sugar, red star baking yeast, top off with spring water. OG 1.055 is what i got. 4 days into it fermentation is still very active and a yeasty bread smell.
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.
As a rule of thumb, start ale yeast fermentation at 68˚ 72˚F and then lower or raise temp as desired. Lager Yeast are typically fermented at 45˚ 58˚F. If desired, Lager Yeast can be given a hot start at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs).
I got 10 packets of Red Star Champagne yeast through Amazon. I tried using this yeast in two batches of cider. In both cases the yeast never took after 48 hours. I used Lalvin 1118 in previous batches and got fermentation and bubbling in the airlock in 6-8 hours. Oh, and the two batches that the...
The Red Star Champagne yeast cleared on it's own, likely not needing any racking while fermenting. I primed with a 1/4 (100ml) apple concentrate prior to bottling, otherwise, no sugar used. Below is my log entry, all 3-4 gallons exhibited the same results except for the Nottingham yeast having 7% alcohol, or +1% above all the other types of yeast.