SC - Grapes
Philip & Susan Troy
troy at asan.com
Mon Nov 15 17:32:56 PST 1999
ChannonM at aol.com wrote:
>
> In a message dated 11/15/99 8:16:18 PM Eastern Standard Time,
> rkappler at home.com writes:
>
> <<
> This seems like a very high alcohol content to me. AFAIK, the only yeasts
> that can survive in this intense an alcohol environment are the champagne
> yeasts, yet you do not mention this. Is this a lack of knowledge on my
> part? >>
> I'm afraid I don't understand the question?
>
> Hauviette
If I understand Wulfrith correctly, he means that the yeast strains that
can handle such a concentration of alcohol without going dormant and/or
dying are champagne yeast strains that wouldn't have been isolated or
developed until the 17th century. Dom Perignon, etc. Other wine yeasts,
in my experience, anyway, seem to reach a maximum of 12% or so...
Adamantius
- --
Phil & Susan Troy
troy at asan.com
============================================================================
To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
============================================================================
More information about the Sca-cooks
mailing list