Will tolerate a fermentation temperature range of 15-20☌(59-68☏). 4 oz into the sugar and water solution before pitching, 4 oz after 24 hours, and the last 4 oz at 48 hours. Whats worked best for me so far is splitting a 12g pack of Fermaid O into 3 additions. It was selected for the production of full-bodied, barrel-fermented Chardonnay and other white varietals.įermentations are characterized by a short lag phase followed by a regular fermentation. Ive been trying to figure out the right nutrient regimen for a while now. Our 5-gallon mead kits recommend adding 1/2 teaspoon yeast nutrient and 1/4 teaspoon yeast energizer at the beginning of fermentation and adding the same amounts once per day for the following 3 days.
When fermented at low temperatures (16☌/61☏) with proper nutrition, it is a strong floral ester producer, especially in neutral or high-yield varieties.Īmong the high ester production strains, Lalvin V1116 is the most tolerant of difficult fermentation conditions such as extreme temperatures, high alcohol (18% v/v) and low turbidity.įerments well under stressed conditions and is useful in restarting stuck fermentations, especially when relative fructose levels remain high.Įnoferm ICV D47TM is an isolate from Suze-la-Rousse in the Côtes du Rhône in France. Spreading out the nutrients in this way is called 'staggered nutrient additions', and it helps keep the yeast healthy and reduce off-flavors. Selected by the ICV in Montpellier, France, among numerous killer strains isolated and studied by Pierre Barre at INRA.
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