What Yeast For Riesling Juice?

[GrantLee63]

I just received a Mosti Mondilale AllJuice Riesling kit that came with EC-1118. Obviously this wine is going to finish bone-dry and I was hoping to have it finish with at least a bit of sweetness. Does anybody have a recommendation for a yeast strain other than EC-1118 that perhaps you used in a Riesling? Or perhaps there's a reason why EC-1118 should be used with this kit? I was thinking either D-47 or perhaps even a liquid strain such as Wyeast 4783 Rudisheimer.

Thanks in advance,

- GL63

 

[liff]

Hi Grant.

I have made 2 riesling pyments with 58W3, both turned out great. I used R-HST on a riesling pyment and a traditional mead, both turned out very good.

I would use either again, but I am preferential to 58W3. I have 4 rielsing ferments planned for this winter season, 58W3 for 3 of them and R-HST for the 4th. I plan on 2 side by side ferments with 58W3 and R-HST from the same type of juice box kit.

If I was going to use a liquid strain, (but I wouldn't) I would use WLP727 Steinberg-Geisenheim Yeast. I have used that yeast in a traditional also,it turned out very good. Just make a large starter/and or acclimate it well to the gravity.

 

[Brimminghorn]

I would go with 5W83 it would be perfect for a Reisling, also its one of my favorite strains to use in pear, apple, white pyments and wines. I love how it enhances the fruity aromas and flavors and it has a very clean flavor profile.

Cheers,
Jon

 

[GrantLee63]

Thanks for the tips guys - looks like 5W83 is what I need to get .....

-GL63

 

[Oskaar]

I like 58W3 as well. I also like QA23, ICV-GRE and my favorite for Rieslings is W15.

58W3 is great for Gewurz and Rieslings, I think W15 gives more aromatics and fruitiness where the 58W3 enhances the mineral, acid and top end fruit aromas. I think either will give you a good wine, I'd give the edge to W15 since the 5W83 is targeted at Gewurztraminers.

The W15 is a good low temperature fermenter. It does have need for nutrient levels a bit higher than the 58W3 so that's a consideration. Both will handle that Michigan winter just fine and are good in the 50-80 degrees F temperature range.

Hope that helps,

Oskaar

 

[liff]

I would have never thoug of using W-15 from the description given from Morewinemaking.com. I'll have to split a juice kit into two 3 gallon batches and give em a try.

Thanks for the help as always Pete.

 

[BBBF]

I asked a similar question a couple months ago. I went with R2.
http://www.gotmead.com/forum/showthread.php?t=13190

 

[liff]

How did it turn out?

Would you use that yeast again?

 

[BBBF]

It's only two months old, so I have only tasted one sample, but it was very good. Right now the Riesling stands out more than the honey, which I assume is a bad thing in a pyment. But I like Rieslings and that's fine with me. I had no complaints with the yeast, so I would use it again.

 

[Oskaar]

R2 Is a good yeast, it has high nutrient needs and responds well to nutrient dosing. It helps to enhance floral fruity aromas and is a good yeast for Gewurztraminer as well. I like it in my dry meads that are fermented with oak in the primary. This yeast will get out of hand quickly if not rehydrated properly (Go-FERM or the new NATSTEP) and dosed with nutrient in a timely fashion. I would recommend that if you use this yeast that you do not add any additional fermentable sugars during the fermentation as it is very likely to stall.

Oskaar