DetailsCote des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. it imparts a fruity aroma in both red and white wines. A slow fermenter that works best between 50 and 80 degrees. This strain will not ferment to a dryness at the low end of the range, leaving residual sugar resulting in a sweeter wine.
- Details & Instructions
Ideal Temperature Range (°F) 64-86°F Attenuation (%) NA Flocculation Low Alcohol Tolerance (%) 12-14% ABV Rate of Fermentation Slow Foam Production Low Nutrient Requirements High H2S Production Low SO2 Production Very Low Profile Wine
4.8 / 5.026 ReviewsHave used for many years and are consistently pleased.November 17, 2018Purchased
5 months agoOctober 30, 2018Purchased
6 months agoWell it's a bit early yet I used it in a six month apple wine recipe although I did sneak a sip last night "I started it 1-10-18" and it was a bit tangi so we'll have to see how it turns out come June.February 9, 2018Purchased
1 year agoGreat for fruit wines.I've used this for fruit wines (mostly apple) and works great if you don't succeed 11% alcohol. Hydrometer is important for this.November 24, 2016Purchased
over 2 years agoDecember 23, 2015Hard apple cider yeastI used it to make a good hard apple cider. I rehydrated the yeast and used Goferm to help them out. Don't just sprinkle the yeast in the cider, they need to be rehydrated for greatest health. Fermented at 66F and they were done in under a week. The apple taste is present and the cider is nice and dry._x000D_March 3, 2014Cotes PymentI used this yeast to make a White Grape Pyment (Niagra) using Welch's concentrate and honey. Turned out very well. Nice flavor and aroma, and did not finish to dry.November 21, 2013Pumpkin wine, yum. If you like sweet & fruity, you'll love this yeast!Pumpkin chunks, dark brown sugar, cinnamon, nutmeg, allspice, all thrown in the primary, with starting og 1.14, and 4-6 weeks later, a sweet, strong, spicy pumpkin wine ready to drink. Really, really good, colorful orange, fall beverage. Probably great warmed up. Strained between primary & secondary, & used the "spicy puree" for pumpkin black walnut bread. Fantastic! I cold crash, in jugs w/airlock on & do not sulfite, stabalize or back sweeten. We like it cloudy for maximum flavor. Just bottle up in ez cap bottles & keep in the fridge. This will be going out as Christmas presents.November 10, 2013Slow and steady wins the raceAs some others have noted, this yeast takes its sweet time, but I use it almost exclusively for my fruit wines. Will probably give it a try for this year's batch of cider as well. Can't go wrong with Cote des BlancsSeptember 13, 2013Not workingI added this to a white table wine a day after adding meta, Nothing. Three days later added again, nothing. Activate in water at proper temp each time. Finally after almost a week of nothing, I just sprinkled pasture red on top of must and it was working later that day. Wonder is yest was bad although expiration day is years from nowAugust 23, 2013
- Customer Q&A
Browse 3 questions Browse 3 questions and 8 answersHow much of this product is required? For example, how much would I need to ferment 100lbs of fruit?BEST ANSWER: i usually use a packet of yeast per 5/6 gallons of liquid. That by weight would be 40 to 48 pounds. If your 100 pounds includes skins, pulp, seeds etc I would use minimum two packets plus yeast nutrient. You should get some good fermentation going within 48 hours. Good luck.How well does this attenuate? What if I am already starting with a low gravity for a fruit wine?BEST ANSWER: Works well .. I used this on my cider, fermented dry but good.. my SG was 1.050 so it fermented very well.. I don't think you'll have a problem with it if your around that? Just follow the directions for how man packets per gallon.. I think I used (2) per 14 gallon demi- John.. came great, hope I helped? Midwest guys are great buy from them a lot.. Cheers.What is the average time period of time for the fermentation of this yeast. Also used 10# of dried sour cherries boiled and mashed and strained with 10# pure cane sugar?BEST ANSWER: It would vary on the size of the batch, and amounts of fermentables, and the temperature, but a typical fermentation could be between 4-5 days and a few weeks. The best way to know when a fermentation is complete is to watch for the gravity to become stable and unchanging, by measuring it with a hydrometer.