This yeast develops a film (flor) on the surface of the wine. Creates green almond, granny smith and nougat characteristics found in sherry. Can also be used for Port, Madeira and other sweet styles. For use in secondary fermentation. Slow fermentor.
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I am making 60 Gal of cream sherry; what would you recommend as the best yeast for the primary when using WLP700 Sherry Flor yeast?
WLP730 Chardonnay or WLP760 Cabernet, though WLP001 California Ale is also an option.
I understand that I am to add it to the secondary fermentation, but I wonder do I add the entire vial or just part of it?
Yes, you would add the entire vial to the secondary.
I read the description for WLP700 Sherry and am worried my beginning temp of 68F was too low. I understand it's a slow fermentor, but how slow exactly? I'm using it to make mead; would too high a sugar concentration kill the yeast? It's 1.5 days now and I haven't seen any bubbling. If I did kill it, would it be possible to add another vial?
It's possible it is taking longer if the gravity is very high and only one vial. Could be osmotic shock to the yeast. I would warm up a few degrees, add another vial. Hopefully that will resolve the issue.