Beer Forum

Under the advice from the LHBS owner I am using a packet of Red Star Cort des Blanc wine yeast to ferment my apple cranberry cider.

I have no experience with wine yeast... what temp should I be keeping it at and how long should I leave it in primary?

According to Red Star...

"Red Star® Côte des Blancs (Davis 750), a strain of Saccharomyces cerevisiae, has been derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, identical to Geisenheim Epernay, but producing less foam. This yeast requires nutrient addition for most chardonnay fermentations. Côte des Blancs produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvées and non-grape fruit wines (especially apple, it is reported). Ferments best between 17°-30°C (64°-86°F). Sensitive below 13°C (55°F)."


Here is more info from Red Star including the MSDS for the yeast... http://www.lesaffreyeastcorp.com/images/pdfs/COTEDESBLANCS.pdf

I have never used the yeast, but follow their rehydration suggestions.

I would be tempted to leave it in the primary until fermentation stops, then rack off of the lees.

Let us know how it tastes when finished!!

Of course... in this age of Google why not look it up...

thanks for doing the legwork and giving the advice!