hist-brewing: champagne yeast

Eylat Poliner allotta at earthlink.net
Mon Jul 17 17:08:26 PDT 2000


I prefer Cote de Blanc    It's a nice basic fruit or mead yeast that gives nice
flavors and floculates well.

Mark


> Scotti writes:
> >   Wonderful!  Champagne yeast is supposed to add little or no flavor
> >of it's own, but obviously some taste buds are more discriminating than
> >others.  I've been using Wyeast's "Dry Mead" and it seems to speak to
> >my taste buds, but I'll be interested to hear what you settle on.
>
> If I recall correctly, Wyeast's "Dry Mead" is none other than the Red Star
> Champagne yeast strain, just in liquid form.
>
> Personally, I prefer Premier Cuvee wine yeast for meads, although it
> requires some kind of finings or about two years to clear.  I haven't
> yet figured out which fining to use... I have several to choose from.
>


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