This is an extremely vigorous top fermenting yeast. As stated it is very alcohol resistant. The actual tolerance of this yeast strain for alcohol is somewhat higher then the stated 22%, however the rate of fermentation does slow considerably above 22%.
This yeast strain also does not have any problem functioning in high gravity sugar solutions. So, I have found it unnecessary to do multi-stage fermenting. This is a moderate sulphur producing yeast. Nothing that should be a problem given some conditioning.
The flavor profile is actually fairly neutral, with just a little fruitiness. There is noticeable phenol alcohol production at temps above 80F. This is a bit of a "take no prisoners" kind of yeast. As in, it tends to ferment anything even remotely fermentable. In that way it's a bit like a champagne yeast.
Overall, I'm very pleased indeed. This is a great yeast for un-sticking your fermentation, or for making a fast batch of cider. Unless you like your cider very dry, you will probably want to cold-crash your cider during peak fermentation. If you wait until primary fermentation is done, your likely to end up with rocket fuel instead of cider.
Proofed good, no delay or after taste for wine. Honey wine, apple cider, pumpkin cider, changing grape juice to wine.
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Very good Yeast with a good alcohol yield.I will be buying more. I also advise some yeast nutrients for those who are serious and advance with their brewing/distilling practices.
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We make a lot of extract beer. Instead of the minuscule amounts of yeast usually in packets, having a jar of good yeast is great. It overwhelms any possible infection in beer by enabling the use of tablespoons, not a teaspoon or less of yeast at the start of fermentation. We have not yet had a bad batch of beer using this.
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While I did not buy this product on Amazon, I will the next time I need it. Which should be soon. This is a highly aggressive yeast and will convert anything. Keep away from small children. LOL.
This stuff is the best. I use a cold wash recipe where I do not boil the grains and though it does increase the time, it makes a clean product. After proofing the yeast and pitching I wait one hour and stir. Next morning I stir. Next morning I stir. I wait and check ABV and when I think I am at that point, this takes about another 5 to 7 days depending upon temp, I stir one more time and let sit til next day. Constant 20 to 24 percent each time. First runs come out at 130 to 140 Proof each time and very clean. Tails come out ar 80 proof constant. Produces a very clean and favorable taste. Also, I take a gallon of the backset (liquid left over after distillation) from previous batch and and add to next mash run. This gives me the proper acidity and a bunch of nutrients to make yeast even happier. Also called a sour mash. I remove 1/3 of the grain each time from my fermenter and add sufficient grains to take up the slack. I have tried other yeasts, but this is so far my very favorite. I think if you give it a try, it will be yours too. P.S. I drop a 1/4 tsp. into my Irish stout beer recipe with a little extra corn sugar and get export stout ABV. Do this halfway through fermenting. Nice............
Have been making wine for forty years, both from grapes and from kits. If you want a decent table wine for daily consumption, this kit does a good job. Not very good right after bottling, but after it ages a little (few months) it is respectable. As the price is very good compared to others, I will make this frequently. Not as full bodied as cab made from the grape, and a little green when consumed too early after making, but decent.
