[Growwine] Encapsulated yeast

[Paul Troop]

Starling Lane Winery used it in there bubbly. I will try it this year. 
http://www.starlinglanewinery.com/

Paul
  ----- Original Message ----- 
  From: Larry Paterson 
  To: growwine at littlefatwino.com 
  Sent: Tuesday, November 13, 2007 4:09 PM
  Subject: Re: [Growwine] Encapsulated yeast


  The yeast was ordered from Scott Labs, and cost about $280 delivered for a kilo.  It was a pain to get it here, I don't think anyone else in Canada is using it.  I've ordered it three years running, and it's wonderful stuff as long as you keep free SO2 very low.

  Lardy

  Larry Paterson, lfw, rd, adcc
  (Little Fat Wino, Roving Drunk, Alcohol Distribution Channels Critic)

  http://www.littlefatwino.com/


  ----- Original Message ----- 
  From: Laura 
  To: growwine at littlefatwino.com 
  Sent: Tuesday, November 13, 2007 6:39 PM
  Subject: Re: [Growwine] Encapsulated yeast


  where did you buy it Lardy ? 

  Laura 
    ----- Original Message ----- 
    From: Larry Paterson 
    To: Growwine List 
    Sent: Tuesday, November 13, 2007 10:40 AM
    Subject: [Growwine] Encapsulated yeast


    Hi everyone:

    I've been using encapsulated yeast (from Scott Labs, see  http://www.scottlab.com/products/fermentation/yeast.asp#encapsulated

    they've loaded a better users guide at  http://www.scottlab.com/products/fermentation/documents/UsersguideforProElif.pdf    

    I've been using some of the leftovers from last year (which seem to have survived well in my fridge) to do some unique fermentations.  I started by putting the probably 30 grams of ProElif DV 10 into the four litres plus of really nice ripe Vidal from the end of my house in Peterborough.  When this was down to a nice residual sugar (around 4 per cent sugar right now, may take it a bit farther yet) I ran the wine through a new coffee filter, trapping the encapsulated yeast easily.  

    This yeast, which was somewhat larger than it started, was then added to four litres of apple juice, and quickly fermented this dry.  At this point, I took the yeast and added it into two litres of reverse-osmosis water.  Also, I put in 12 grams of tartaric acid, and 400 grams of sugar, and about 1.5 grams of fermaid.  This made it 20% sugar, with 6 grams per litre of acidity, and an incredible pH of about 2.3.  This too fermented quickly and the now-much-larger yeast beads are fermenting another four litres of water, without benefit of yeast nutrient this time.

    http://littlefatwino.com/temporary1.jpg

    http://littlefatwino.com/temporary2.jpg

    http://littlefatwino.com/temporary3.jpg

    The process is much like a sixties lava lamp, with beads rising and falling all over the carboy.  Amazing to watch.  Can't wait to explore uses for this water wine.  Can't imagine anything further happening when it is just reverse-osmosis water, a bit of acid and some alcohol.  May be perfect general-purpose topup wine!  (and how about running this through the coffee maker to serve to overnight wino guests who may have had a slight excess)

    comments?

    Lardy

    Larry Paterson, lfw, rd, adcc
    (Little Fat Wino, Roving Drunk, Alcohol Distribution Channels Critic)

    http://www.littlefatwino.com/




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