May Your Wines
Fall Bright

This is our free "E-Book" to help our amateur winemakers!

TABLE OF 
CONTENTS

Title Page
Home on Keuka Lake

Catalog
Index-Sitemap
Welcome Location
About the Authors

Basic Winemaking
Getting Started

AddingSugarChart

Adding
Sugar Math
Airlocks
Juice to Wine
Grapes to Wine
BATF

Bottle Fillers -Wands

Bottling

Bungs

Cleaning

Containers

Corks

Corkers

Fining and Clearing

Hydrometer Test

Hydrometer +5 to –5

Malolactic Culture

pH

Siphon

Spigot

Yeast: 
Lalvin

Red Star

Starter

Recommendations

Steve Shanker's Winemaking Site

ACID REDUCTION 
and ADDITION

Acid Testing TA
Acidex

Calcium Carbonate

Cold Stabilizing

Potassium Bicarbonate
Potassium Sorbate
Sodium Hydroxide
Tartaric Acid 

Water and Blending

CONVERSIONS
Metric Equil
.

FILTRATION
Buon Vino Mini Jet

Instructions-Mini

Cleaning-Mini
Bypass pumping

Buon Vino SuperJet

Instructions-Super

Mark III

Vinamat-type 

OAK
Barrel Treatment

Oak Chips
and Oak Mor

PROBLEMS
Fining
Hydrogen Sulfide:
Copper Sulfate
Bocksin
Reduless

Stuck Fermentation    
Vinegar

SPECIALTY WINES
Blending

Bottling Sweet
 
Fruit Wines
Late Harvest Vignoles
and Riesling

Sherry
Sparkling Wine

TEST
Acid Testing

Clinitest

Clinitest-Poison

NaOH Chart
Testing  NaOH

Residual Sugar

S02 Sulfite Test
Titrets

Vinometer Alcohol

Vines, Nurseries, 
Vineyard Supplies
 
Partial list for sure!

BREWING
Basic Brewing

Beginner Mashing

HOP TOXICITY
Hop Toxicity Medical

Index-Sitemap

Online shopping at  

www.fallbright.com 

May Your Wines 
Fall Bright!

 

Yeast Recommendations Summary  

Fall Bright, The Winemakers Shoppe
(Partial list, keep notes and add your own recommendations)

Lalvin:

KIV-1116:  (Alcohol tolerance: ~16%) Stuck fermentations, all-purpose use red or white – dry finish.  This yeast exhibits a killer factor which is a protein produced that kills or inhibits sensitive yeast.  If used for the initial fermentation in a sparkling wine, it should be used for the secondary. 

 

EC-1118:  (Alcohol tolerance: ~18%) Recommended for Chardonnay and Seyval, any dry, less fruity finish.  This yeast also exhibits a killer factor which is a protein produced that kills or inhibits sensitive yeast.  If used for the initial fermentation in a sparkling wine, it should be used for the secondary.  If you are planning a malolactic fermentation, do not use EC 1118.  EC-1118 produces SO2 that  can interfere with a malolactic fermentation.

 

71B-1122:  (Alcohol tolerance: ~14%) Gamay Beaujolais and "vin nouveau”, such as Foch Nouveau, fruity whites Riesling, Gewürztraminer, Cayuga, Vidal, Niagara, Diamond, Delaware, plus Gamay and Concord, Leon Millot, fruit wines.  Fruity aromatic finish, not always dry.

 

RC-212:  (Alcohol tolerance: ~14%) All reds( (a strain Saccharomyces cerevisiae) is a very low foaming, Burgundy yeast used for traditionally aged full red wines (and young wines, also).   It has good alcohol and high temperature tolerance as well as excellent color stability.   

 

D-47:  (Alcohol tolerance: ~14%) white varieties, Rosé, mead, fruit wines, Chardonnay in combination with a malolactic fermentation.

 

Red Star:

Champagne, Pasteur:   (a strain of Saccharomyces bayanus) (Alcohol tolerance: ~13-15%) has a higher tolerance of SO2 and alcohol and will ferment vigorously to dryness.  It is very high foaming so leave adequate headspace for fermentation.  It settles nicely and is often recommended in recipes for fruit wine.  Many of our customers use it to achieve a dry finish.   

 

Cotes des Blanc (formerly Epernay 2):  (Alcohol tolerance: ~12-14%) Riesling, Gewürztraminer, Cayuga, Vidal, Niagara and Diamond, Concord.  Fruity, aromatic, sweet finish

Montrachet:  (Alcohol tolerance: ~13%) Used by many, less recommended by us – hydrogen sulfide problem.  However, Montrachet is one of our most popular yeast.  We would recommend use of yeast nutrient with this and all yeast.  It is traditionally used with Chardonnay.  Dry finish.   Many hydrogen sulfide problems can NOT be blamed on Montrachet.

 

Pasteur Red:  (Alcohol tolerance: ~14%)All reds (a strain of Saccharomyces cerevisiae) (Alcohol tolerance: ~14%) is a strong, even fermenter that produces full-bodied reds.  It is necessary to ferment cool to prevent unwanted temperature increase due to fermentation.   

 

Sherry Flor:  Sherry! (a strain of Saccharomyces fermentati) may be used for the production of sherry wines and must be used for the secondary aerobic  sherry fermentation.  It readily produces the aldehydes and acetyls characteristic of true Flor sherry.