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Worked up my peaches today..Used a different yeast then the usual for me ec1118 and am trying new yeast LALVIN D47.Was told at the winery that it was a good yeast to use with peaches. Feller there said it worked good at keeping the peach taste in wine.Anyone on Hd ever tried it and have a comment?

I recently tried the same thing on a recommendation from a peach farmer. Seems to capture the subtleties better. Ran mine through again with a previous Smoke shine run. Adult candy!

Bought some recently as well but haven't tried it yet unfortunately. Let us know how it goes Tater. Might have to get me some peaches ...

The absolute best shine I ever tasted is naked peach shine.

Peaches allow the corn to come through.

Tater, I ain't done no peaches. But we do a lot of fruit around here (citrus). And the best yeast I've found so far for fruit is Red Star Pasteur Champagne yeast used in conjunction with pectic enzyme. I've done tangerine wine. Star fruit wine. Mango wine.
EC 1118 usually ferments dry and mostly neutral and Iv'e not had good luck with it doing fruit. It completely stripped all the flavor out of my apple juice ferment (but made a lot of alc).

Usge wrote:Tater, I ain't done no peaches. But we do a lot of fruit around here (citrus). And the best yeast I've found so far for fruit is Red Star Pasteur Champagne yeast used in conjunction with pectic enzyme. I've done tangerine wine. Star fruit wine. Mango wine.
EC 1118 usually ferments dry and mostly neutral and Iv'e not had good luck with it doing fruit. It completely stripped all the flavor out of my apple juice ferment (but made a lot of alc).

d47 - is a high ester producer - keep it between 20 and 28C (from memory) it adds to the tropical/fruit flavours 14% tolerance - i use it for some sweet meads and i'm thinking of trying it for rum.
Should be excellent for peaches

Never used it...so I'll defer. But, the notes on it say:

The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47.

Recommended for making wines from white varieties such as Chardonnay and rosé wines. An excellent choice for producing mead, however be sure to supplement with yeast nutrients, especially usable nitrogen.

An excellent choice for dry whites, blush wines and residual sugar wines.

Best be keeping it cool.

D47 and K1-V1116 are two yeasts I always keep on hand for fruit musts, D-47 for the "white" fruits and K1 for the "reds." With the D47 ya don't want to rack too soon but let your must rest on the lees for a while. Doing so really helps develop a good flavor profile.

Big R

Added enough inverted sugar to get wash up to 10 proof .Made a starter 2 days before doing wash.This yeast is was pushing up a cap within two hrs of adding to wash.(rtalbigr) Ill let this one sit for a while then after it ferments out.

yeah I tend to give it a good stir up once I think its done. Some times it seems to kick and ferment a bit more which limits the chance of puking I think and I reckon it helps distribute a bit more flavour though the wash

Wash is still capping with a strong peach smell .This yeast seems to be doing a great job although slower then the ec1118.Proof will be in the taste of product .However so far it looks to be a keeper

Cap fell last night gonna let it settle a bit then run.

I'm so proud. Its almost like the wife's water breaking. Can you taste it and tell me what it taste like and be descriptive to me. I wish you had smell-a-vision.

halfbaked wrote:I'm so proud. Its almost like the wife's water breaking. Can you taste it and tell me what it taste like and be descriptive to me. I wish you had smell-a-vision.

Just racked it off the pulp today.ITs dry in taste almost to the point of being sour.Peach taste is still there with a more skin like taste then the pulp.Think Ill fill a 3 gallon carboy add some sugar to make a sweet wine and see how it turns out . Rest gonna let it set in cool weather for a week or so dip off and run.So far I think this yeast is doing a better job then the ec1118.

Not to derail this thread but last week while on vacation in Texas I visited Rebecca Creek Distillery and they made a peach vodka I thought was pretty good. When I asked the distiller how they processed it he said he used the peach skin in a type of gin basket process. I am guessing there was more too it than that as it had more peach flavor than I think he would have gotten just from the skins.

Skins do carry some flavor .At least to my way tasting they do . Been playing with peach washes some.I still pulp them out but have been putting skins back in wash in a weighted sack..(got idea from goose eye ).On this one I poured the boiling inverted sugar water over skins in a laundry sack and seeped them .Then added to wash.I do think skins adds some more flavor witch is a plus for sugar added washes.

I just wonder do you thing that sweet peach wine would make a good mixer for the peach shine. Turn the smell-a-vision back on when you get to tastin either Tatar. You said you like the new yeast better, what did you like about it? Im gettn thirsty can you email me some

Im having a lot harder time tasting the yeast in the wash .Less so then with the ec1118 or bakers yeasts.As for a mixer for peach shine on this run Im gonna freeze and thaw another bushel peaches the clear liquid peach juice that forms will be used in the thumper .Would undoubtedly add lots flavor to finished product if added also but would take away the clarity of the product.

Strip running the peaches today .Wash has set outdoor where its cold and has cleared to a nice clear wash with yeast settled on bottom.

Finally got around to finish peach likker .The stripping run was added together and ran with peach juice in thumper.Made a tasty peach likker but picked up some oil from the fruit that clouds finished product .Flavor is there even at 130 proof . Had 20 gallons of un run peach wash left so I mixed likker in that and ran 2 slow single runs.Kept the taste and was clear as a bell .I do think this LALVIN D47 is a better yeast for peaches then any Ive tried before.

I read for peaches that the Lallemand ICV-K1 yeast does extremelly well. They run $0.89 per packet online. I have been keeping an eye on peach brandy threads and feel I am going to take a swing at this very soon. I will probably go with canned peaches to start since I am now out of season.

Tater wrote:Finally got around to finish peach likker .The stripping run was added together and ran with peach juice in thumper.Made a tasty peach likker but picked up some oil from the fruit that clouds finished product .Flavor is there even at 130 proof . Had 20 gallons of un run peach wash left so I mixed likker in that and ran 2 slow single runs.Kept the taste and was clear as a bell .I do think this LALVIN D47 is a better yeast for peaches then any Ive tried before.

I was thinking of running gal of mash and gal of peach cider in my thumper. I've done about everything the same as you did with 15 gal total wash. I'd like to get that extra peach flavor but want to avoid any cloudiness. Id like to run one slow run but will do what it takes. Got any advice?

Run it and see

Tater wrote:I do think this LALVIN D47 is a better yeast for peaches then any Ive tried before.

Dually noted. Thanks Tater! I'll be trying it on any future peach ferments.

Would of been nice to find this post before I ordered the 1118! Oh well, I'm sure it will work too.

Phew! Glad the D47 worked out for you Tater! (Despite me being off on the temperature recommendations!)

I have to say I'm not that fond of peaches but I've tried a few different yeasts on apples this year, S-04, 1118, and D-47. S-04 was so slow to start there were problems. 1118 was just like it always is but so far I liked the way the cider came out with the D-47 so much more than the 1118, so everything made after the first 10 gallons was D-47. However I haven't distilled any of it yet so I can't say how that will turn out and the temps in my garage are getting too cold for it to be very effective so I may have to finish with 1118.