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08/24/07 01:35 PM  
Priming with white wine yeast
Hi - I'm interested in bottling my saison with a white wine yeast but have never done it before.

How much yeast is appropriate to add? It's a 10 gallon batch, but I'll probably split it and do 5 w/ the white wine yeast and 5 without.

Is a vile meant for a 5 gallon batch enough? Too much?

Thanks in advance for any help/advice.

Mike Mraz
08/24/07 01:54 PM  
Re: Priming with white wine yeast
When I use wine yeast for bottling I use dry wine yeast, But if I was going to use a vile I would only use half of the vile for 5gals.

If you want more of the wine yeast flavors, aroma you should crash cool it or use a fining agent like gelatin to get most of the primary yeast out.

One more thing Some wine yeasts will lower your FG. I did a test with a few dry wine yeasts in wort. some were red wine and one was white. I dont have the number anymore I just picked the one I like the most and use that one. So go to you home brew store. Ask to see the wine yeast, read the flavor profile of the yeasts buy a few and make some starters, let them ferment out check the FG and smell, taste and pick the one that you like the most.

Ohh I use a red wine yeast call BM45

08/24/07 02:00 PM  
Re: Priming with white wine yeast
Thanks Mike,

How much of the dry yeast do you use? Do you just rehydrate and also make a starter?

I realize it probably varies - but I'd, obviously, like to up my chances of getting a good, balanced, carbonation.

Thanks again.

08/24/07 02:21 PM  
Re: Priming with white wine yeast
Personally, when I add yeast at priming, for dry yeast I would go with 1/2 a packet. A typical packet of dry yeast is about 5.5-6.0 grams, so I guess that's about 3 grams. How strong is this Saison anyhow? I have typically added yeast only above maybe 7% ABV. I just sprinkle it into the bottling bucket and give it a gentle stir. Seems to work fine.

Mind you, there's no scientific basis for my method, and for stronger beers (10% or more) I would probably chuck the whole thing in there just to be on the safe side. I don't think it would appreciably increase the sediment and even if there was *some* more of it, I'd rather accept that than risk under- or non-carbonated beer.

08/24/07 02:24 PM  
Re: Priming with white wine yeast
Thanks Erik - This saison is a table beer - low abv at around 3.5-4%.
08/25/07 11:24 AM  
Re: Priming with white wine yeast
I have pitched a cuvee yeast to prime some b. strong ales. In fact, the first time was to save a batch (had not carbonated). Worked very well, but yes ate through (perhaps too much) the target final gravity (sorry no number either, going on taste). My technique (which I have continued, now regularly for bottle conditioned strong ales) is even less analytical. I take a sheet of notebook paper, fold in half, sprinkle some of the dry yeast into the fold, then tap only a few grains of the yeast into each bottle individually. This ends up being a very small amount, maybe only 1/8 of the package (maybe less). But, I know each bottle has been "doped" for lack of a better term.

I am currently trying this with a triple, but using a dried Belgian ale strain instead of wine yeast.

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