Fast rise yeast or regular yeast for CO2?

Use champagne yeast. It has a higher tolerance for alcohol and thus, will last longer before dying.
 
Y'know, I've been thinking. I also make wine, and to keep the yeast going with many recipes you have to add a nutrient. Most of our DIY CO2 recipes don't include a nutrient. I wonder if a wine yeast plus a nutrient from the winemaking shop might give a much longer lasting mix - I'm currently connected to a pear and plum wine (I combine my DIY CO2 with my DIY wine), and it's producing around 80bpm and should be expected to ferment for around a couple of months or more.
 
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KarlTh said:
Y'know, I've been thinking. I also make wine, and to keep the yeast going with many recipes you have to add a nutrient. Most of our DIY CO2 recipes don't include a nutrient. I wonder if a wine yeast plus a nutrient from the winemaking shop might give a much longer lasting mix - I'm currently connected to a pear and plum wine (I combine my DIY CO2 with my DIY wine), and it's producing around 80bpm and should be expected to ferment for around a couple of months or more.
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I'm made this argument before, but I'll make it again.

The draw of DIY CO2 is that it's cheap and easy. When you start making a complicated recipe, or adding a bunch of not so inexpensive nutrients, suddenly it's not cheap and it's not easy.

Before anybody starts adding brewer's nutrients, think about the cost of running a DIY setup with all the bells and whistles for a year compared to the cost of a pressurized system. For tanks 30g and up, standard diy co2 is more expensive over the course of 14 months than a good pressurized system. Add in jello/nutrients/kitchen sink and suddenly DIY isn't even worth it for a 20g, maybe even a 10g.
 
Can't speak for the US, but in the UK you can buy wine yeast with nutrient already mixed in pretty cheaply. Meanwhile, pressurised systems here are expensive and to be honest I can'T remember the last time I even saw one in an LFS.

My CO2 costs nowt because it's a byproduct of the wine I'd be making anyway, but that's by the bye.
 
I was thinknig about one of these 3 choices?:
Each packet is only $1.00

Lalvin #71B-1122 Narbonne Wine Yeast
In Stock
Lavin Premium Grade Wine Yeast - 5 gram packet, sufficient for 5 gallons of juice. Fast starts, high alcohol tolerance (12-14%). Ferment at 45-90 deg F. This is the original, steady, low foamer, excellent for barrel


Lalvin #EC-1118 Champagne Wine Yeast
In Stock
Lalvin Premium Grade Champagne Yeast - 5 gram packet. Very neutral flavor. It ferments well at low temperatures, flocculates (settles out) well, producing very compact lees. Ferment at 45-90 deg F. Often called Prise de Mousse yeast



Pasteur Champagne Yeast (Red Star)
In Stock
Strong fermenter, with high alcohol tolerance. Ferments musts and fruit juices to dryness. Recommended for yeast for all white wines, some reds, dry white, mead, port, dry cider and for fruit juices. Ferments best at 59-86 deg.F.
 
EC-1118 has the highest alcohol tolerance, I believe. The flocculation is a bonus. That means when you're pouring out the old mix, most of the dormant yeast is at the bottom, which is what you want to save.

That's what I picked and I've used it for the past summer and it works well. How it does in lower temps I'll have to wait and find out this winter.





edit: 500 posts!!!
 
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