This is more of a mead related question, but since I used a wine strain...

Last night I pitched a packet of Red Star Pasteur Red yeast into a pyment
mead with an original gravity of 1.110. How far down will Pasteur Red
ferment? I've searched the web but could not find any info on this.

By the way, this was a fast start to the ferment. I was mixing this pyment
mead up while watching the pregame show for the Cubs and Braves game on
Friday night. And by the late innings, with my Cubbies in control of the
game, the mead was already fermenting.

"Negodki" > wrote in
:

>> This is more of a mead related question, but since I used a wine
>> strain...
>>
>> Last night I pitched a packet of Red Star Pasteur Red yeast into a
>> pyment mead with an original gravity of 1.110. How far down will
>> Pasteur Red ferment? I've searched the web but could not find any
>> info on this.
>
> According to the manufacturer, Red Star Pasteur Red has a rated
> yeast-tolerance of 16%.

Does Red Star have a wine yeast site? I went to their site, or so I think
I did, but the only yeast info that they had was for baking. I did a
Google search, and found links that pointed to the same site, but the URLs
no longer worked.

"Craig" > wrote:

> This is more of a mead related question, but since I used a wine strain...
>
> Last night I pitched a packet of Red Star Pasteur Red yeast into a pyment
> mead with an original gravity of 1.110. How far down will Pasteur Red
> ferment? I've searched the web but could not find any info on this.

According to the manufacturer, Red Star Pasteur Red has a rated
yeast-tolerance of 16%.

Craig wrote:

> This is more of a mead related question, but since I used a wine strain...
>
> Last night I pitched a packet of Red Star Pasteur Red yeast into a pyment
> mead with an original gravity of 1.110. How far down will Pasteur Red
> ferment? I've searched the web but could not find any info on this.
>
> By the way, this was a fast start to the ferment. I was mixing this pyment
> mead up while watching the pregame show for the Cubs and Braves game on
> Friday night. And by the late innings, with my Cubbies in control of the
> game, the mead was already fermenting.

Hi Craig

Given a healthy environment for the yeast Pasteur Red should take your mead to
dryness.

Regards

Frank

"Craig" > wrote:

> Does Red Star have a wine yeast site? I went to their site, or so I think
> I did, but the only yeast info that they had was for baking. I did a
> Google search, and found links that pointed to the same site, but the URLs
> no longer worked.

To my knowledge, Red Star does not maintain a separate wine yeast site, or
even mention that product line on their main website.

"Craig" > wrote:

> Does Red Star have a wine yeast site? I went to their site, or so I think
> I did, but the only yeast info that they had was for baking. I did a
> Google search, and found links that pointed to the same site, but the URLs
> no longer worked.

Correction (of my previous post in this thread): Universal Foods has sold
Red Star to Lesaffre, and they do have a wine yeast site now:
http://www.lesaffreyeastcorp.com/win...ification.html

The Oregon Brew Crew is in the midst of completing an experiment on mead
where we took 30 gallons of 1.110 mead and split it between six different
yeasts. The Red Star finished at 1.004. Our tasting is scheduled for early
Nov.

-Danno

--
email me at s_danno at msn dot com
---------------------------------------------------------


"Craig" > wrote in message
.10...
> This is more of a mead related question, but since I used a wine strain...
>
> Last night I pitched a packet of Red Star Pasteur Red yeast into a pyment
> mead with an original gravity of 1.110. How far down will Pasteur Red
> ferment? I've searched the web but could not find any info on this.
>
> By the way, this was a fast start to the ferment. I was mixing this
pyment
> mead up while watching the pregame show for the Cubs and Braves game on
> Friday night. And by the late innings, with my Cubbies in control of the
> game, the mead was already fermenting.

On 10/22/03 5:55 PM, in article ,
"danno" > wrote:

> The Oregon Brew Crew is in the midst of completing an experiment on mead
> where we took 30 gallons of 1.110 mead and split it between six different
> yeasts. The Red Star finished at 1.004. Our tasting is scheduled for early
> Nov.
>
> -Danno

Are you also referring to Red Star Pastuer Yeast? Or another Red Star yeast.

When did you start these meads? I hope you are posting the results in full
on this site and on the Mead site.

Ray

"danno" > wrote in message
...
> The Oregon Brew Crew is in the midst of completing an experiment on mead
> where we took 30 gallons of 1.110 mead and split it between six different
> yeasts. The Red Star finished at 1.004. Our tasting is scheduled for early
> Nov.
>
> -Danno
>
> --
> email me at s_danno at msn dot com
> ---------------------------------------------------------
>
>
> "Craig" > wrote in message
> .10...
> > This is more of a mead related question, but since I used a wine
strain...
> >
> > Last night I pitched a packet of Red Star Pasteur Red yeast into a
pyment
> > mead with an original gravity of 1.110. How far down will Pasteur Red
> > ferment? I've searched the web but could not find any info on this.
> >
> > By the way, this was a fast start to the ferment. I was mixing this
> pyment
> > mead up while watching the pregame show for the Cubs and Braves game on
> > Friday night. And by the late innings, with my Cubbies in control of
the
> > game, the mead was already fermenting.
>
>

Hmm, not knowing much about wine yeasts....yet.... I just typed in Red Star.
It's Pasteur Red.

-Danno

--
email me at s_danno at msn dot com
---------------------------------------------------------


"Greg Cook" > wrote in message
...
> On 10/22/03 5:55 PM, in article
,
> "danno" > wrote:
>
> > The Oregon Brew Crew is in the midst of completing an experiment on mead
> > where we took 30 gallons of 1.110 mead and split it between six
different
> > yeasts. The Red Star finished at 1.004. Our tasting is scheduled for
early
> > Nov.
> >
> > -Danno
>
> Are you also referring to Red Star Pastuer Yeast? Or another Red Star
yeast.
>

Our goal is to publish the results. Where, I don't know as I'm not the one
running the experiment. Being a homebrew club, Zymurgy will be our likely
target. I will commit to posting the results here and in the mead and
brewing NG's.

How about I throw out a few more data points:

Cotes des Blancs finished @ 1.004
1056 American Ale finished @ 1.012
Sweat Mead finished @ 1.000
Portwine finished @ 1.020
71B-1122 finished @ 1.018

-Danno

--
email me at s_danno at msn dot com
---------------------------------------------------------


"Ray" > wrote in message
...
> When did you start these meads? I hope you are posting the results in
full
> on this site and on the Mead site.
>
> Ray
>
> "danno" > wrote in message
> ...
> > The Oregon Brew Crew is in the midst of completing an experiment on mead
> > where we took 30 gallons of 1.110 mead and split it between six
different
> > yeasts. The Red Star finished at 1.004. Our tasting is scheduled for
early
> > Nov.
> >
> > -Danno
> >
> > --
> > email me at s_danno at msn dot com
> > ---------------------------------------------------------
> >
> >
> > "Craig" > wrote in message
> > .10...
> > > This is more of a mead related question, but since I used a wine
> strain...
> > >
> > > Last night I pitched a packet of Red Star Pasteur Red yeast into a
> pyment
> > > mead with an original gravity of 1.110. How far down will Pasteur Red
> > > ferment? I've searched the web but could not find any info on this.
> > >
> > > By the way, this was a fast start to the ferment. I was mixing this
> > pyment
> > > mead up while watching the pregame show for the Cubs and Braves game
on
> > > Friday night. And by the late innings, with my Cubbies in control of
> the
> > > game, the mead was already fermenting.
> >
> >
>
>