[dinolan]

I'm waiting for my two buckets of Chilean Malbec juice to come in. In reserching yeasts, I see people are using FX10, D254, F15 or D80. I'm thinking of using D80 for one bucket, D254 for the other, then blending. Anyone have any suggestions, and why?

Thanks,
Mike

[Tom]

Lalvin RC212 is what I use for the last 4 years

[robie]

I would go with Tom's experience.

As a side, Brehm Frozen Grapes recommends D21, as Malbec is a hot climate grape:

http://www.brehmvineyards.com/grapes/malbec.html

(From what I can tell, in Argentina they let the natural yeast do the fermentation, but don't ever try this at home as it likely would be a total disaster.)

[dinolan]

Thanks for the suggestions. As of right now, I'm gonna use D80 in one, D254 in the other, and blend.

[Tom]

I'm not sure why you want to blend 2 yeasts. Let them both finish and bottle separately. Then "Taste" the difference.

[robie]

I can't speak for Dinolan, but blending the results from fermentations of multiple yeasts can give you the advantage each yeast has to offer, all in the same wine.

One yeast may tout good mouth fill, the next fruit forward. Blend the results of these two and you could have a wine with both qualities. Typically, this sort of thing is left to the professional wine makers.

[dinolan]

First, Tom, I'd be blending the wines, not the yeast. And as Robie said, I'd like to see if I can get the benefits and characteristics from both the D-80 and D-254. If you look at the Lalvin website you can see what they are, and they in fact suggest doing that with wines made from these two yeasts. I'm far from an expert, but I'll give it a shot. The winemakers at M&M have been very helpful, so I know I can get help if I need it.

[robie]

Dinolan,

Some yeasts require a starter like Go-Ferm and a yeast nutrient like Fermaid K, just to name two.
If your two specific yeasts require such or any other supplements, you need to make sure you have what they require or you could very easily have a stuck fermentation on your hands.

You also will need to watch the temperature, because 82 degrees F is the max temperature for both the yeasts you are going to use.

[Lurker]

Wow, I don't know much about diff. yeasts, but if blending gets all of the advantages, it will probably get disadvantages also.

[dinolan]

I'll find out! In reading the descriptions of the yeast characteristics, the D80 and D254 make wines that go together pretty well. It will be a matter of figuring out the right %'s of which wine to put in. Taste, taste, taste is what we'll have to do.