Killing yeast by freezing

[goldseal]

Last year I produced some reasonable roses from 2nd run Grapefest grape skins and a wine no.1 must. I had used k1v-1116 yeast in the red, which produced a nice, fruity rose.

(sorry I can't put an accent on the e in rose - haven't worked out how to do it on the iPhone).

Anyway, this year I plan to use some specialist red wine yeasts in the first run, which probably won't produce a great rose.

My plan is:

1. Freeze the skins immediately after pressing.

2. Get a wine no.1 going with k1v

3.thaw the skins and chuck in for a day or two, then remove


I'm hoping that the freezing process will kill the yeast, and the k1v, being a killer strain, will dominate any that survive.

Any thoughts?

[rjb222]

Last year I produced some reasonable roses from 2nd run Grapefest grape skins and a wine no.1 must. I had used k1v-1116 yeast in the red, which produced a nice, fruity rose.

(sorry I can't put an accent on the e in rose - haven't worked out how to do it on the iPhone).

Anyway, this year I plan to use some specialist red wine yeasts in the first run, which probably won't produce a great rose.

My plan is:

1. Freeze the skins immediately after pressing.

2. Get a wine no.1 going with k1v

3.thaw the skins and chuck in for a day or two, then remove


I'm hoping that the freezing process will kill the yeast, and the k1v, being a killer strain, will dominate any that survive.

Any thoughts?

The freezing will only preserve the yeast. It may kill a few cells but freezing is a method of preserving a yeast strain.

[goldseal]

Hmmm. I was afraid you'd say that.

I'll just have to get the k1v going like a rocket in the must and hope they overwhelm the yeast in the sklns

[Rich]

Which special yeast you looking at using?

[Cellar_Rat]

1m% Agreed. I store (to reuse later) a lot of yeast in 250ml pop bottles.

Sulphite to 50ppm and leave overnight.
Then add gradually add them to the 'going like a rocket' ferment, is my tuppence worth!


What is this fantastic yeast anyhow? Why not use it in the first batch?

[rjb222]

Hmmm. I was afraid you'd say that.

I'll just have to get the k1v going like a rocket in the must and hope they overwhelm the yeast in the sklns

K1V-116 will overtake other yeasts. The K is a designate for kill so it is a very dominate type of yeast you will be fine Pete.

[cpfan]

Pete:

Not something that i"ve tried, but I suspect that the freezing will stall the original yeast. So the active K1-V1116 should get a good head start on the original yeast returning from dormancy. Of course, the trick is deciding when to add the K1 starter. Don't want the original getting busy again, and don't want it too cold for the K1.

Good Luck, Steve

[goldseal]

Which special yeast you looking at using?

Steve Kroll very kindly brought me some yeasts which you can't get over here:

http://morewinemaking.com/view_product/16511/beerwinecoffee/Dry_Wine_Yeast_-_MT_8_g

http://morewinemaking.com/view_product/9481//Dry_Wine_Yeast_-_VQ-15_Rockpile_8_g

[fatbloke]

Steve Kroll very kindly brought me some yeasts which you can't get over here:

http://morewinemaking.com/view_product/16511/beerwinecoffee/Dry_Wine_Yeast_-_MT_8_g

http://morewinemaking.com/view_produ...5_Rockpile_8_g

Of course you can get them........ it's a strange method, erm? I think it's called something like......... mail order

I haven't had to order any from them yet, as I've still plenty of supplies of D21 that "Mad Keith" sent over for me.......

It does seem that morewine must be repackaging from larger bulk packs.... and yes, I've also wondered if there was any point trying to do that for our use over here..........

Some of the descriptions do sound very nice though.......

regards

jtfb

[goldseal]

My method is a bit cheaper, John

[Cellar_Rat]

I have a cheaper method Freeze

In keeping with the intro of this thread - freeze some from the first ferment (I use 250 ml PEt bottle 2/3 full with a loose lid till frozen 'ard)

Then you have some for next time - and yes you can just chuck it in frozen!!