![]() The logical way to handle this is to crush all the fruit and add water to a total volume of about 4.75. ![]() There will be plenty coming from the fruit. If you are adding 50% more fruit or higher, I would not add any tannin at all. Yeast, pectic enzyme and yeast nutrient will all remain the same. The amount of sugar will also need to be adjusted down to compensate for the additional sugars added by the additional fruit. Even if you don’t add too much fruit, you will definitely need to reduce the amount of any acid blend called for. For example, you can add so much blueberry that the wine is too tart to drink. Marshall, you can possibly add more fruit to a wine recipe. This entry was posted in Wine, Wine Making Ingredients by AIH. Make choosing wine yeast a conscious decision. I urge you to use this to your advantage and take control of the flavors the wine yeast are adding to your wines by always knowing what type of wine yeast you should be using to achieve the character and flavors you are looking for. So as you can see there is are differences in wine yeasts. Everything mentioned in this blog post about choosing wine yeast is based on the premise that things are in place to produce a normal, healthy fermentation. ![]() In other words, the yeast need to be happy. The temperature of the fermentation the amount of nutrients and the amount of oxygen all effect how complete the wine will ferment. This comparison chart has a little more detail in terms of yeast flavor profiles.Īs a side note: while the wine yeast strain you select will make a difference in the outcome of your wine, the fermentation environment plays a role as well. ![]() If you are interested you can also take a look at the Vintner’s Harvest wine yeast chart and see if anything there is of interest to you. Generally, it is a harder fermenter than the RC 212 and should get you closer to what you are looking for. For this reason I would suggest trying the Lalvin EC 1118 next time. There are 9 different wine yeast strains listed on Vintner’s Harvest wine yeast chart.Ĭhuck, when looking at the profile chart for the Lalvin wine yeast you can see that the RC 212 wine yeast that you used has a moderate fermentation speed and a good alcohol tolerance, but yet it is not producing a wine that is dry enough for your tastes. The other comparison chart is for the Vintner’s Harvest wine yeast chart. There are 5 different wine yeast strains listed on the Lalvin yeast chart. In an effort to help the home winemaker that is faced with choosing wine yeast, we have developed a couple of wine yeast charts. So it is important to understand that the wine yeast you select does make a difference and should be considered as one of the central ingredients of any wine recipe. Some produce wines that are more rich and earthy while others produce wines that are more fresh and crisp. This is referred to as wine yeast attenuation.ĭifferent wine yeast types also have different flavor profiles. Other wine yeast strains may not ferment to higher alcohol levels but are effective at fermenting down the residual sugars. Some will ferment to higher levels of alcohol than others. In reality, there are many different wine yeast strains, each bringing its own to the wine. Some even contemplate adding bread yeast, but the wine yeast vs bread yeast thing is a whole other story. Sometimes the result can be pitching whatever yeast happens to be on hand. Many are under the impression that wine yeast is just wine yeast and making a selection is not that big of deal. In fact, there is more to think about than most people realize, and this is where some home winemakers can fall just a little short in their wine making. When you ask the question: what type of wine yeast should I use? there is a lot to think about before answering. What wine yeast you choose makes a difference. Choosing wine yeast is part of the art of wine making. This is a great question and one that has perplexed many winemakers. Should I be choosing a different wine yeast? Is there a certain method or specific yeast to use? I have been using lavlin RC-212 for reds. It appears all sugars have fermented, SG.end up around 0.992-0.994. I have been making wine from fresh must purchased in 6 gallon pails I can not seem to get it as dry as commercial wines.
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