I recently made an overpowered welches grape, PA 17.5% at birth. I used
K1V1116 boht because it is winter and because it can handle the high
PA. But boy is it slow. A thought crossed my mind today...can you pitch
multiple yeats? Could I have pitched say a montrachet yeast for a fast
start, and also the 1116 to "mop up" the remaining sugar after the
champagne died of alcohol poisoning and/or cold?

Just a thought

Sean

V1116 is a strong fermenter, not just good for high alcohol, so I'd
suspect your issue is somewhere else - lack of nutrients? Pitching 2
yeasts can often do more harm than good because the yeasts compete with
each other.

Pp

On Jan 12, 7:50 am, "snpm" > wrote:
> I recently made an overpowered welches grape, PA 17.5% at birth. I used
> K1V1116 boht because it is winter and because it can handle the high
> PA. But boy is it slow. A thought crossed my mind today...can you pitch
> multiple yeats? Could I have pitched say a montrachet yeast for a fast
> start, and also the 1116 to "mop up" the remaining sugar after the
> champagne died of alcohol poisoning and/or cold?
>
> Just a thought
>
> Sean

and what is the temperature of the fermenting must... it's gonna be slow
if less than about 70 degrees in the fermentor

be careful about adding too much nutrients if below 9 deg brix... the
yeast can't take effective advantage of the nutrients late in fermentation

Gene

pp wrote:
> V1116 is a strong fermenter, not just good for high alcohol, so I'd
> suspect your issue is somewhere else - lack of nutrients? Pitching 2
> yeasts can often do more harm than good because the yeasts compete with
> each other.
>
> Pp
>
> On Jan 12, 7:50 am, "snpm" > wrote:
>
>>I recently made an overpowered welches grape, PA 17.5% at birth. I used
>>K1V1116 boht because it is winter and because it can handle the high
>>PA. But boy is it slow. A thought crossed my mind today...can you pitch
>>multiple yeats? Could I have pitched say a montrachet yeast for a fast
>>start, and also the 1116 to "mop up" the remaining sugar after the
>>champagne died of alcohol poisoning and/or cold?
>>
>>Just a thought
>>
>>Sean
>
>

Yeah, most likely temp Gene rather than nutrients.


gene wrote:
> and what is the temperature of the fermenting must... it's gonna be slow
> if less than about 70 degrees in the fermentor
>
> be careful about adding too much nutrients if below 9 deg brix... the
> yeast can't take effective advantage of the nutrients late in fermentation
>
> Gene
>
> pp wrote:
> > V1116 is a strong fermenter, not just good for high alcohol, so I'd
> > suspect your issue is somewhere else - lack of nutrients? Pitching 2
> > yeasts can often do more harm than good because the yeasts compete with
> > each other.
> >
> > Pp
> >
> > On Jan 12, 7:50 am, "snpm" > wrote:
> >
> >>I recently made an overpowered welches grape, PA 17.5% at birth. I used
> >>K1V1116 boht because it is winter and because it can handle the high
> >>PA. But boy is it slow. A thought crossed my mind today...can you pitch
> >>multiple yeats? Could I have pitched say a montrachet yeast for a fast
> >>start, and also the 1116 to "mop up" the remaining sugar after the
> >>champagne died of alcohol poisoning and/or cold?
> >>
> >>Just a thought
> >>
> >>Sean
> >
> >

Yes, forgot about the temperature, that's definitely a major factor.

You can still use nutrients at low Brix but not DAP or anything that
contains it (ex Fermaid K). One good option is Bioactiv from Scott Labs
- it comes in especially handy if one gets H2S problems towards the end
of fermentation...

Pp

On Jan 12, 11:06 am, gene > wrote:
> and what is the temperature of the fermenting must... it's gonna be slow
> if less than about 70 degrees in the fermentor
>
> be careful about adding too much nutrients if below 9 deg brix... the
> yeast can't take effective advantage of the nutrients late in fermentation
>
> Gene
>

not awfully concerned its nutrients....its less than a week old and has
7 teaspoons of yeast nutrient in it.


> Yes, forgot about the temperature, that's definitely a major factor.
>
> You can still use nutrients at low Brix but not DAP or anything that
> contains it (ex Fermaid K). One good option is Bioactiv from Scott Labs
> - it comes in especially handy if one gets H2S problems towards the end
> of fermentation...
>
> Pp
>
> On Jan 12, 11:06 am, gene > wrote:
> > and what is the temperature of the fermenting must... it's gonna be slow
> > if less than about 70 degrees in the fermentor
> >
> > be careful about adding too much nutrients if below 9 deg brix... the
> > yeast can't take effective advantage of the nutrients late in fermentation
> >
> > Gene
> >

not awfully concerned its nutrients....its less than a week old and has
7 teaspoons of yeast nutrient in it.


> Yes, forgot about the temperature, that's definitely a major factor.
>
> You can still use nutrients at low Brix but not DAP or anything that
> contains it (ex Fermaid K). One good option is Bioactiv from Scott Labs
> - it comes in especially handy if one gets H2S problems towards the end
> of fermentation...
>
> Pp
>
> On Jan 12, 11:06 am, gene > wrote:
> > and what is the temperature of the fermenting must... it's gonna be slow
> > if less than about 70 degrees in the fermentor
> >
> > be careful about adding too much nutrients if below 9 deg brix... the
> > yeast can't take effective advantage of the nutrients late in fermentation
> >
> > Gene
> >

not awfully concerned its nutrients....its less than a week old and has
7 teaspoons of yeast nutrient in it.


> Yes, forgot about the temperature, that's definitely a major factor.
>
> You can still use nutrients at low Brix but not DAP or anything that
> contains it (ex Fermaid K). One good option is Bioactiv from Scott Labs
> - it comes in especially handy if one gets H2S problems towards the end
> of fermentation...
>
> Pp
>
> On Jan 12, 11:06 am, gene > wrote:
> > and what is the temperature of the fermenting must... it's gonna be slow
> > if less than about 70 degrees in the fermentor
> >
> > be careful about adding too much nutrients if below 9 deg brix... the
> > yeast can't take effective advantage of the nutrients late in fermentation
> >
> > Gene
> >

I think you are right as to the solution but the whole approach was...
....umm, backward.

What is normally done here is it feed the yeast slowly but start the
must at a normal PA. There is just too much sugar here to start
easily.

As to more yeast; absolutely, but all of the same kind and you already
picked a winner. I might make a starter from 3 packets of yeast if I
were you and warm the mass of must up too. Beer makers do this all the
time, it's cheap insurance.

If it's possible to pull some off, maybe dilute it to a PA of 12 or 13
and get that going really well and then when it gets to say, 1.030,
start adding back the rest of the must.

How much must do you have now?

Joe

Pardon my stupidity but I don't remember ever seeing PA before. What does
it refer to?

Dick


"snpm" > wrote in message
ps.com...
> I recently made an overpowered welches grape, PA 17.5% at birth. I used
> K1V1116 boht because it is winter and because it can handle the high
> PA. But boy is it slow. A thought crossed my mind today...can you pitch
> multiple yeats? Could I have pitched say a montrachet yeast for a fast
> start, and also the 1116 to "mop up" the remaining sugar after the
> champagne died of alcohol poisoning and/or cold?
>
> Just a thought
>
> Sean
>

potential alcohol

Richard Heckman wrote:
> Pardon my stupidity but I don't remember ever seeing PA before. What does
> it refer to?
>
> Dick
>
>
> "snpm" > wrote in message
> ps.com...
> > I recently made an overpowered welches grape, PA 17.5% at birth. I used
> > K1V1116 boht because it is winter and because it can handle the high
> > PA. But boy is it slow. A thought crossed my mind today...can you pitch
> > multiple yeats? Could I have pitched say a montrachet yeast for a fast
> > start, and also the 1116 to "mop up" the remaining sugar after the
> > champagne died of alcohol poisoning and/or cold?
> >
> > Just a thought
> >
> > Sean
> >