[IBU] High Octane Yeast

[Cleghorn, Andy]

I have had some luck with eau di vie (sp?).  I think it was originally
developed for stuck wine fermentations.  I have used for high alcohol
meads.  The problem with most of these high tolerance yeasts is that for
them to get to their maximum potential you need to add the fermentables
in over a period of time.  I don't think you would get 20%+ by just
dumping in the yeast.  You may be able to draw some wine off and make
sort of a "starter" and dump it back in, but I have never tried that.

________________________________

From: Mark McAndrews [mailto:markmcandrews at msn.com] 
Sent: Tuesday, January 23, 2007 11:37 AM
To: Artsiii at aol.com; ibu at iowabrewersunion.org
Subject: Re: [IBU] High Octane Yeast


Here are some high alc tolerant yeasts:
 
http://www.northernbrewer.com/liqueur.html

	----- Original Message ----- 
	From: Artsiii at aol.com 
	To: ibu at iowabrewersunion.org 
	Sent: Tuesday, January 23, 2007 10:46 AM
	Subject: [IBU] High Octane Yeast

	
	I understand Scott Dennis has some powerful yeast. I have a
blackberry wine that's way too sweet and won't ferment out any further.
I wonder if this yeast would give it a kick start. I don't have Scott's
e-mail address so maybe he will see this and I can get a bit of it.
	 
	George Patten
	artsiii at aol.com 

	
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