A Gervin High alcohol yeast...
Generally a restarter but found it worked well over the whole brew too...
Will find the particular strain for you later
I generally get wines between 18 and 25% , keep better too as I like them slightly on the sweet side.
They mature fantastically as well
Best batch I ever got was with a hock yeast when I made my first batch of Rhubarb wine 10 years ago, believe it or not came out in the high 20's to low 30's!!!
Tasted weak as water but you felt the effects pretty quickly hehe.
Me and a few friends drank a bottle between us, couldn't walk, let alone crawl after 30 minutes lol...
I've still got a bit of the yeast gunk from racking in the freezer but I think it's pretty much just waste now
Edit: Lockwood1956 as far as I can read it was a GV4 high alcohol yeast. The highest I've gotten with this one is about 26% at a push, going through my notebook hehe...
As I said in another thread I liked CJJ Berry's book on making wine, even if he did use a little too much sugar in his brews
Generally a restarter but found it worked well over the whole brew too...
Will find the particular strain for you later
I generally get wines between 18 and 25% , keep better too as I like them slightly on the sweet side.
They mature fantastically as well
Best batch I ever got was with a hock yeast when I made my first batch of Rhubarb wine 10 years ago, believe it or not came out in the high 20's to low 30's!!!
Tasted weak as water but you felt the effects pretty quickly hehe.
Me and a few friends drank a bottle between us, couldn't walk, let alone crawl after 30 minutes lol...
I've still got a bit of the yeast gunk from racking in the freezer but I think it's pretty much just waste now
Edit: Lockwood1956 as far as I can read it was a GV4 high alcohol yeast. The highest I've gotten with this one is about 26% at a push, going through my notebook hehe...
As I said in another thread I liked CJJ Berry's book on making wine, even if he did use a little too much sugar in his brews
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