King of Yeasts

[Cellar_Rat]

The pressure is the same but the gas needs push the water out of the the way first. Depending on the shape of the airlock and how full it is, there will be slight differences in amount of water to push out.

Really this effect is going to be very small. Probably not even measureable, but I'm a very pedantic person for little details The missus hates it.

Sorry I can't see it myself. Weight of water doesn't come into it - it is a pressure unbalance that causes the bubble.

Do we need a physicist or a chemist to help us out here?

Either way. Doesn't matter - great experiment!! Good work - really looking forward to the results. I will also be interested to see in the lalvin finishes first too?

Cheers

Brian

[koomber]

KoY update:

D47: 12 bpm with no sign of foam AT ALL. None.
K1-V116: 10bpm Zip foam
GV1: 11bpm with no foam*
GV2: 10bpm about 1cm of foam*
Bread Yeast: 6bpm about 0.5cm of foam.

This was taken last night at about 7pm.

I think the majority of the samples have reached their stride right now. Except the bread yeast. I'm pretty convinced that it has done the majority of its fermenting. I'll take a gravity reading tonight and see how they all are doing.

There seems to be a temperature dependant foam forming with the GV1 and GV2. With GV1 as the temperature drops overnight the foam disappears (ie by morning it is gone completely), however in the mid evening after I've been cooking and the kitchen has warmed up the foam returns. I'll set up the data harvester to see how the temperaure varies through a couple day cycle.

The GV2 seems to be very similar except it retains its foam and goes through a cycle of the amount of foam. (Warmer temp = more foam, colder temp = less foam).

The natural reaction to these results is that the yeasts are slowing down in the codler temperatures and producing less gas therefore less foam, however the yeasts appear (from the bpm) to be going at more or less the same speed!

When I get home tonight I'll update with:
A further bpm reading.
Some pictures.

[lockwood1956]

My money is on the K1V-1116 finishing first and fully (its my new favourite yeast)

[Cellar_Rat]

snap - and delivering the best end product!

[NorthernWiner]

My money's on the D47!

[Cellar_Rat]

oooo I am scared now D47 is specifically for white .....

[Cellar_Rat]

Just stumbled upon the lalvin site. Blimey a kid in a sweet shop eh?
I think 71B-1122 might be good for the Seyval next year?

Do we have a supplier of the range please?

[ukric]

in my experience D47 will finish last because it's lazy, but will deliver a better wine in the end up. I'm sure i read somewhere that whites are better fermented slowly.

[NorthernWiner]

in my experience D47 will finish last because it's lazy, but will deliver a better wine in the end up. I'm sure i read somewhere that whites are better fermented slowly.

Exactly right. It won't win any races, but I've had fantastic results with D47.

[goldseal]

Just stumbled upon the lalvin site. Blimey a kid in a sweet shop eh?
I think 71B-1122 might be good for the Seyval next year?

Do we have a supplier of the range please?

Correct (in my opinion) - should reduce the acidity a bit .

71B is the same as Gervin D. We think it is also Vintners Harvest MA33.

Karl can supply Gervin D. If he cannot supply the others you could try www.brewingathome.co.uk (my local). I have bought Gervin and VH from there.

[Cellar_Rat]

Correct (in my opinion) - should reduce the acidity a bit .

71B is the same as Gervin D. We think it is also Vintners Harvest MA33.

Karl can supply Gervin D. If he cannot supply the others you could try www.brewingathome.co.uk (my local). I have bought Gervin and VH from there.

I have got the number somewhere for Prof. Peter Gervin - I might give him a call and talk it through. I know that there was some issue when he sold the brand/company. Last time we spkoe he went apoplectic when I mentioned fermenting on wild yeast.

[Cellar_Rat]

Pete ,

Any idea for a RC212 - is there someone else packing it? It sounds like a good plan for reds - even in my temp range at almost 30c

[lockwood1956]

I have got the number somewhere for Prof. Peter Gervin -.

lol Brian

Its Prof Gerry Fowles (I think its your age)

RC-212 needs careful nutrient additions, but can be bought from a few outlets. It can be had direct from Lallemand (Lalvin) but you need to buy 100 packets. Vigo ltd do it in 500g packets which works out cheaper....maybe we could do a yeast share?

[koomber]

I have got the number somewhere for Prof. Peter Gervin - I might give him a call and talk it through. I know that there was some issue when he sold the brand/company. Last time we spkoe he went apoplectic when I mentioned fermenting on wild yeast.

I will love you forever for using the word 'apoplectic'. Possibly my favourite word and cheered me up no end this morning after I've been abusing juice of the grape and the grain!

lol Brian

Its Prof Gerry Fowles (I think its your age)

RC-212 needs careful nutrient additions, but can be bought from a few outlets. It can be had direct from Lallemand (Lalvin) but you need to buy 100 packets. Vigo ltd do it in 500g packets which works out cheaper....maybe we could do a yeast share?

That sounds like a plan. How long/many people would a 500g stretch to? Isn't that about 100 gallons of wine? What about storage of the seperated packet?

[lockwood1956]

500g split would likely serve 100 winemakers if they all made a starter of it, it could last them a full year.

http://www.winesathome.co.uk/forum/showthread.php?t=908