Uvaferm 43
Built for restarting stuck fermentations: very tolerant of alcohol and of the conditions that stopped the first yeast.
Alcohol tolerance
18%
10% - 18%
Temperature
12-35 C
12C - 35C
Highest must it will finish
31 Brix
about 1.135, giving 17.2 to 18.8% if it went all the way
Nitrogen demand
Low
Copes with a must short of nitrogen, which is what makes it safe for honey and fruit.
Sold as
Lallemand Uvaferm 43
An affiliate search link, scoped to this strain rather than to a guessed listing.
Where it belongs
- Stuck ferments
- High Brix musts
Pitching it
Rehydrate at the temperature the packet says, acclimatise it to the must temperature in stages, and pitch. This strain copes with far more than most, which is why it ends up in every difficult ferment.
Other sparkling and high alcohol strains
DV10
18%The Champagne strain: extremely neutral, tolerant of low temperature, low pH, high alcohol and high sulphite, and it compacts into a tight lees plug that riddles cleanly.
K1V-1116
18%Dominant, fast and tolerant of almost everything, including musts low in nutrient. Preserves aroma better than EC-1118 while being nearly as robust.