Red Star Wine Yeast for home winemakers
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- Опубликовано: 30 июл 2024
- Describes some of the various Red Star wine yeasts available to the home winemaker.
I do not receive any compensation from Red Star for this video.
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Cote des Blancs - Lalvin 71-B
Premier Classique - Lalvin: K1V-1116
Premiere Blanc - Lalvin EC-1118
Premiere Rouge - Lalvin KIV-1116
Premiere Cuvee - Lalvin BOURGOVIN RC 212
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Amazon & Canva affiliate product information.
As an Amazon Associate & Canva Affiliate I earn from qualifying purchases.
My current winemaking setup:
BrewDemon Fermenter: amzn.to/2JF5RLL
Wine Yeast Sampler: amzn.to/3F8gNtf
Hydrometer: amzn.to/3l2XbMS
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You're the smallest channel I've watched so far, but by far you go the most into detail in reviewing your wines and yeasts. You earned a sub.
Thank you for your comment.
@@DIYFermentation Indeed, thank you @Your Left Testicle
Very interesting commentary on the various yeasts and the results that they produce, thank you.
Glad you enjoyed it
Best info I've found on these different types of Red Star yeasts. Definitely subbing. Great content...
Thanks for the sub.
thanks for the help, you just saved me a great deal of experimentation and hopefully I'll be getting a good brew in the next few weeks!
Your Welcome.
Great video! Clear, concise and extremely helpful! Thank you!
Glad it was helpful!
I've been really enjoying your videos. Very inspiring. Loved this one in particular. I'm curious to see a video about different types of yeast nutrients and boosters.
Thank you for watching.
I found this very helpful your videos really inspired me to start making my own wine I got the fermentation bug making hard cider I started watching other home brew videos saw your video on strawberry wine it looked so good I bought a fermenter and the rest is history just started a couple gallons of strawberry/black cherry wine.
Sounds good.
Thank you for this video. Very informative. I will be fermenting some cider from juice. I ended buying the cote de blanc. Seems like it should work well. Thank you again
Glad it was helpful!
This is a really good insight in wine making for firs timer
Thank you for watching.
Good video and thanks for including metric by default 👍
No problem 👍
Thank you good sir! I had no idea which of the red star brands to use. I'm making a batch of cranberry juice wine with the Premier Blanc.............uh oh..up to 18% ABV? Oh yeah, "Gentlemen, get ready to start your engines"..LOL..Thanks again
Glad I could help!
Thanks for the great information! I just subscribed and enjoy your channel
Thank you for subscribing.
Good information. I like Red Star, mainly because I've used it for 30 years and know what to expect. Mostly I use the Cote des Blancs and Classique (Montrachet). I do like Lavin D47, 71B for fruit and mead wines, and K1V for higher gravity fruits and full body meads.
Good advice, Thank you for sharing.
I believe you are very good at this ,
Subscribed 👍
Thanks for the sub!
Great video! Currently using the champagne yeast to ferment cider!
Thank you for watching.
Very nice overview
Thanks
Glad you liked it.
I typically use premier classique for my dark fruits like blueberry, cherries or dark grapes, I also like it for hibiscus 🌺 tea wine for all else I also prefer premier blanc for very good abv and excellent dryness. Currently fermenting 10 gallons of lemon butterfly pea flower tea wine with the premier blanc for my daughter's baby shower (vividly violet color 💜).
Thanks for sharing! At some point I will have to try and make a tea wine.
Best channel I saw , but few visitors 😢
Great video. I have the red star yeast as well and this was the video I needed to see. Now I need to go back and look at my notes to see if I used the them for the right wines.
You mentioned stuck fermentations will we see a video about that in the future?
Not quite sure just how to induce a stuck fermentation on purpose.
Thanks for the video!
You're welcome!
A mi me enseño a hacer vino un señor Italiano, ya era viejo, tenia como 80 cuando lo conocí hace 15 años, él lo hacia por gusto, pero , los italianos suelen tener muy mal genio, le aprendí bien, pero me hubiera encantado que lo hiciera con la paciencia que tu lo haces, primero que nada, quiero decirte que creo que eres una gran persona, y a pesar que tengo caso 10 años haciendo vino artesanal, nunca dejo de aprender, y creo que, con la explicación que has dado de las levaduras, me haz abierto los ojos para hacer mejores vinos. Saludos desde Guanajuato México y muchas gracias
Gracias por ver.
Very informative. Thanks
Thank you for watching.
Hey there thanks for this information. I am making pear wine,nthe only yeast I have is Premier Classique. I guess it will do.
Thanks so much.... Just starting. Thinking about using a Cooler to ferment wine with a towel to protect the Juice containers from a heating pad and fermenting at about 90-100 degrees for 30 days. Its still winter...
I wouldn't recommend doing it that way, but good luck.
I enjoyed the video and I subscribed.
Thanks for subbing
Excellent video
Glad you liked it
Thank you for that information
Thank you for watching.
Finally I found Redstar product with details
This information was actually kinda hard to find.
Great video I just bought a variety pack on amazon and was list on which is which. Thanks for the summary sir. I usually just us Lavilin 1118
Glad it was helpful!
Hello from Australia! I love lalvin EC1118 for fruit wine 😁
That seems to be everyone"s standard go-to yeast for you Lalvin users.
Fantastic video. I purchased the sampler pack for the hell of it, then thought about the fact I did no research. This was perfect!
Just doing my part to help.
Very informative. Thank you. More like this please.
Over time, sure.
Thanks for the awesome vid, looking for a yeast for a strawberry wine, which would give the best results, i would like a faster ferment but not at the expense of the strawberry flavor.
thanks a lot
Welcome!
Hi there, when you say fast vs medium ferment time, approximately how long does it take?
Hello! Me again, I know that the yeast must have an actual sugar in order to create alcohol, but if I were to let the yeast be killed off and become dry by a high alcohol content, then rack it into a new carboy, is it possible at that point to back sweeten with a sugar substitute like stevia? Again I love the channel. Thank you sir !
Might I suggest viewing my video on backsweeting ruclips.net/video/gOF-VI_oFTk/видео.html
Nice video 👍🇺🇸🇺🇸
Thank you for watching.
@@DIYFermentation . Your vides are all good , I’m on my second season of wine making . I raise plumbs , raspberry’s rhubarb, and frost grapes . My best wine yet was made with my 1”1/2 deep red plumbs 80 % and 20% blueberries unbelievable ! This was a huge surprise 👍🇺🇸🇺🇸
hello, this such a informative video.
BTW i have question what if my temperature fermentation are slightly above the max yeast temperature range, about 1-3 celcius ( is damn hot here) does it affect my fermentation? thank you
-Cheers-
i use Premiere Blanc BTW
"At temperatures beyond 31.7°C, the wine can start to take on "cooked" tastes and lose the fresh fruit character that you would hope for. Very extreme temperatures can also stress the yeast and cause a stalled fermentation but up to 31.7°C you should be fine." Otherwise you should switch to Premier Cuvee with its higher 32.2°C tolerance.
Thank you for the Red Star/Lalvin comparison table. That will come in handy.
P.S. Do you know of any yeast comparison tables online or in print that are compared by brand? The only ones I've found online are listed by specifically what you want to use the yeast for, which means you have to hunt around for a long time to find two yeasts you want to compare.
I couldn't really find a direct 1-to-1 comparison table. It wasn't really all that easy getting the information about Red Star from the Red Star website.
@@DIYFermentation Okay, bummer. Oh well. Thanks for getting back to me.
winemakermag.com/resource/yeast-strains-chart
this maybe helpful
@@MsDjshyam Yes, it is. Thank you.
Wine yeast don't get as much attention as beer yeasts, would definitely be interested in seeing more coverage of other wine yeasts!
Nope, sorry, I'm a Red Star man. Started with Red Star, it works, everyone else can do their own videos.
how much i have to put yeast per every Kg grape ?
Hello dear friend, how are you? Sorry, we do not have rice balls in Iran. Can we use bread yeast to make rice beer instead of lime balls? Thank you.
Sorry, I do not have an answer to your question.
It might be noted that the instructions on the back of the Red Star yeast packet says to mix the yeast with warm water for 20 minutes. Doesn't the yeast start working faster if you do this?
In the more than 100+ videos that I done simply by sprinkling the yeast across the top, I have not had any issues with starting fermentation. It is simply personal preference.
I think the information about last two must be updated.
it is the information from read star yeast data sheet
Premier Cuvée ORIGIN
• Premier Cuvée originates from France and was specially selected by Lesaffre.
FERMENTATIVE PROPERTIES
• The fastest, cleanest and most neutral fermenter in our product range. Able to ferment within a wide temperature range: 7°C - 35°C (45°F - 95°F)
• Yeast with a high tolerance to ethanol (till 18% vol.) and free sulphur dioxides. Ferments to dryness.
Premier Blanc ORIGIN
• Selected by the Pasteur Institute of Paris. Largely used in the United States of America.
FERMENTATIVE PROPERTIES
• Particularly strong yeast strain with a very high alcohol tolerance (> 16% vol.)
• Low volatile acidity and acetaldehyde production.
• Good resistance to low temperature fermentation (14°C).
• Low nutrient requirements (nitrogen and fatty acids).
Thank you.
3:27
Ok I’m seeing a different ABV tolerance everywhere I look for this.
Online shopping sites have it at 14%, ManMadeMead has it at 16% and you say 15%.
I just used it for the first time in a 6gallon Zero-water Blueberry bomb.
I’m starting to think I didn’t add enough Honey.
I put in 24lbs of Honey.
My experience is that the ABV torerrance of the yeast is only the potential maximum
I am in the process of wine making using avocado.what is your advise?
Sorry, but this channel does not offer individual wine making advice.
which yeast would recommend for rose wine and mango wine
I'm sorry Omilla, but my expertise is limited to wines that have been made on this channel. I cannot offer any suggestions beyond what was covered in this video on wine combinations I have no experience in making.
Which yeast would you recommend for mead ?
Because I do not use yeast nutrients nor yeast energizers in my meads I will use the stronger Red Star Premiere Blanc (or the equivalent Lalvin EC 1118 for you Lalvin users}. It will result in a stronger, dryer end product, buy hey, that's what back sweetening is for.
Have you tried making blackberry and muscadine wine?
Blackberry: ruclips.net/video/Fc3cLOrSZBM/видео.html
Muscadine: ruclips.net/video/UXuJxNHbMh8/видео.html
Should have watched this video before I started my batch...my couvee was like on steroids compared to my cote de Blanc.
Thank you for watching.
This was very interesting. What is the difference between wine yeast and bread yeast.
"Wine yeast is bred to obtain higher alcohol level than bread yeast which means less CO2 gas. so if you are planning to make wine with bread yeast, you can but you'll sacrifice alcohol and flavor."
"Wine yeasts are special high tolerance yeasts which will live through to about 17% alcohol. Bread yeasts etc will die of alcohol poisoning at about 8%."
"Wine yeast clears more quickly and foams less while fermenting than bread yeast."
People used to not know about yeast being a microorganism. They knew that it was the special ingredient in their bread, beer, and wine, but didn’t really know too much else. They would maintain a cultivar of yeast which was used over time to make a good product. When they had an especially good batch they’d keep using that batch of yeast instead of others.
Over time this selective breeding caused different strains to be used for different purposes - without people really understanding what a strain was.
Later, people discovered microorganisms and actually isolated specific strains with particular behaviors which are now mass produced for that specific purpose.
Bread yeast is best for making bread. It releases a lot of CO2 quickly to make the bread rise. It has a bread-y taste which can sometimes take a while to age off of wine made with it.
Wine yeast is best for making wine. It has higher expected alcohol tolerance, and produces different flavors (some produce very little flavor at all).
Bread yeast leaves a lot of wispy floaters behind. It can get up to14% under ideal circumstances (temperature, sugar, nutrients).
Is that a grandfather clock i hear in the background, or am i losing it
Yes, I got tired of turning down the volume every time I did a video.
I believe that the blue cuvee has the highest Alc tolerance of 18%
Up to 18%, you are correct.
@@DIYFermentation omg you replied!!! I love your channel sir! It's my passion now! I just found it at 36, but I started off with 5 gallons of hard cider with a red packet of yeast my mom gave me lol next I'm doing 5 gallons of cranberry/ raspberry!!! Thank you for spreading your knowledge in the community and for all that you do! We love you!! God bless! 🍇🍎🍒🍑🍋🍓🍍🍌🍷🍯
Dear sir how to clear wine plz advice
Sorry, the only advice that I can offer is time. There are clearing agents that you can use but most wine will clear naturally over several months to a year.
@@DIYFermentation then What is cleaning agent for wine
You have the blue and yellow mixed up with specs.
Thank you for you comment.
I want to buy wine yeast. I am in Germany my city name is Mannheim. Can you suggest a shop where I can get it?
Dude, I appreciate your videos and all the info but you really need to slow down your tag lines in the openng. You're taking to fast to understand. Also, if you're experimenting, please say so in the beginning. Hate wasting time watching only to have it not turn out like you wanted. Just my two cents. Take it out leave it. Again, I appreciate your work and info.
Thank you for your input.
What’s the best one of these to use for yeast. About to try and make a gallon of cherry mead