Hello again! Could anyone recommend what yeast would be best for Montepulciano d'abruzzo? I used Lalvin EC-118 last year and am very pleased with the results, but am confused as to why this is called a champagne yeast? Also in the spirit of experimentation, I'm always keen to try new things. Your list of yeast varieties in the tutorial section is a bit overwhelming.
Announcement
Collapse
No announcement yet.
Which yeast?
Collapse
X
-
Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
-
Originally posted by Richm View PostHello again! Could anyone recommend what yeast would be best for Montepulciano d'abruzzo? I used Lalvin EC-118 last year and am very pleased with the results, but am confused as to why this is called a champagne yeast? Also in the spirit of experimentation, I'm always keen to try new things. Your list of yeast varieties in the tutorial section is a bit overwhelming.http://www.winensuds.com/ Gotta love this hobby
Comment
-
I agree with Pete.
RC–212 is a good pairing, also BDX but that is hard to get. Nutrition should not be a problem while the wine is on it skins, only add it if required. I have used RC 212 a lot and never ever needed it.
IMO K1V-1116 is best kept for parsnip wineGluten free, caffeine free, dairy free, fat free – you gotta love this red wine diet!
Comment
-
See, being more of a mead person, I'm not a fan of EC-1118, apart from using it as a restart yeast.
I'm a big fan of K1-V1116 though. It does a fair old job on reds as well as whites. Though, like Brian, I do like BDX if it's fresh red grape.......
There's a few others I like too, but like the BDX, it has to be mail ordered from the US (D21 comes to mind).......Women will never be equal to men until they can walk down the street with a bald head and a beer gut, and still think they are sexy.
Some blog ramblings
Comment
Comment