| If you're making wine from commercially available | | | | a wide range of temperature (45° to |
| wine kits, you'll have everything you need to | | | | 95°F) in which it can live, grow and reproduce |
| make very good wine. Even the yeast is provided | | | | while other strains such as Scott Lab's ST strain |
| for you in the kit. I've found that Lalvin EC-1118 | | | | can only tolerate a temperature between 60 and |
| strain of yeast is the one that is most often | | | | 68°F. But there are other advantages of the |
| included in both premium and lower quality kits. | | | | ST strain, as long as you can keep your |
| EC-1118 yeast is a very good all purpose wine | | | | fermenting wine in that temperature range. |
| yeast. Originating in the Champagne area of | | | | In a recent study by the Australian Wine |
| France, it is used to make a wide variety of | | | | Research Institute, it was shown that even using |
| juices because of it's high alcohol tolerance, ability | | | | two different strains of yeast (which is called |
| to withstand a wide range of temperatures, and | | | | "co-inoculation") may also be beneficial to |
| it's neutrality to flavor and aromas. | | | | increasing the flavors and aromas in a wine. At |
| Perhaps though you are considering experimenting | | | | the same time, the winemaker has to be careful |
| with other types of wines like making your own | | | | that the two strains will not compete against each |
| from fruit in your garden, or even frozen fruit | | | | other, resulting in a "stuck fermentation" - where |
| from the grocery store, you might want to learn | | | | the yeast seem to become inactive. In that case, |
| more about the types of yeast strains available | | | | it's good to have a packet of EC-1118 on hand as |
| to you. It has been shown in several studies that | | | | it is often used in such cases. |
| the strain of yeast used to make a wine can | | | | Yeast generally is available in the retail market in 5 |
| have positive affects on the flavors and aromas | | | | gram packages. This is enough to innoculate 5 |
| in the resulting wine. | | | | gallons of juice. Larger packages are available but |
| There are many different characteristics in a wine | | | | are usually only used by professional winemakers. |
| yeast that you might want to know about when | | | | Sometimes though, you might be able to work |
| selecting your yeast for your next wine. For | | | | something out with a local winery if they are using |
| example, you might want a wine that doesn't fully | | | | a yeast that you are finding difficult to obtain |
| ferment to "dry" (zero or almost zero residual | | | | through a retail store. |
| sugar), but instead want a wine that has a hint of | | | | Don't be afraid to experiment with yeast! You |
| sweetness to it. In that case, you'll want a yeast | | | | might want to consider smaller batches of wine, |
| with a lower alcohol tolerance. It is the yeast that | | | | ie. 1 gallon as opposed to 5 gallons when you are |
| turn the sugar in a juice into alcohol, and the | | | | experimenting. If it doesn't turn out the way you |
| higher a strain of yeast can tolerate alcohol, the | | | | want, it's a smaller amount you have to deal with. |
| more sugar it will consume. | | | | More information and resources about yeast may |
| Another factor is the yeast's temperature range. | | | | be found here. |
| Some like the aforementioned EC-1118 strain have | | | | |