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Old 01-10-2017, 12:10 PM   #31
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Vermentino scheduled to arrive today. Sadly, I have no carboys for it.

Need to move the WS Amarone out of the barrel and into bottles. That will move the 3 Country cab into the barrel, freeing up a carboy so I can start the Vermentino.
What yeast are you planing for it?
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Old 01-10-2017, 12:56 PM   #32
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What yeast are you planing for it?
No idea. But I think I have some BA-11 at home.
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Old 01-10-2017, 02:34 PM   #33
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I was thinking QA23 or BA11 (likely QA23), but this article suggests that this varietal "may" be put through MLF (not this kit obviously), so now I am wondering if 71B may be a good choice....

http://winefolly.com/review/vermentino-wine-guide/
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Old 01-10-2017, 03:07 PM   #34
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I was thinking QA23 or BA11 (likely QA23), but this article suggests that this varietal "may" be put through MLF (not this kit obviously), so now I am wondering if 71B may be a good choice....

http://winefolly.com/review/vermentino-wine-guide/
The malo is already balanced. Not sure I'd use a Malo-eating yeast on it.
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Old 01-11-2017, 06:26 AM   #35
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Turns out all I have at home is D47. Hmm...
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Old 01-11-2017, 09:01 AM   #36
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Mine is being shipped today, along with QA23.
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Old 01-11-2017, 09:01 AM   #37
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BTW - I am making 2 batches of Vermentino, one kit coming from LP and the other from HBS.
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Old 01-11-2017, 11:13 AM   #38
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BTW - I am making 2 batches of Vermentino, one kit coming from LP and the other from HBS.
Are you going to try making them differently?


I decided to order some QA23 for the Vermentino - I think that'll be a good fit. And I'm going to try something new on both the Blanc de Noir and Cabernet Sauvignon Rose: W15.

"A fructophile for clean, low temperature ferments. W15 was isolated in 1991 from high quality Muller Thurgau must originating in the vineyards at the Viticulture Research Station in Wadenswil, Switzerland. W15 was developed to ferment dry whites at moderate speeds where bright fruit and heavy mouthfeel are desired. This yeast does just that, and it does so while respecting the varietal characteristics of the fruit. W15 can also be used to ferment high quality, fruit focused, light red wines from Pinot Noir and cool-climate Syrah. Short lag pahse, moderate rate fermenter at temperature ranges between 50 to 81 degrees F. Alcohol tolerant to 16%. W15 produces higher levels of glycerol and succinic acid especially at higher fermentation temperatures (above 77 degrees F)."
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Old 01-11-2017, 12:13 PM   #39
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Are you going to try making them differently?


I decided to order some QA23 for the Vermentino - I think that'll be a good fit. And I'm going to try something new on both the Blanc de Noir and Cabernet Sauvignon Rose: W15.
Yes, different batches.
The only thing is that I haven't decided what yeast to use on the 2nd batch, whether to also use QA23 or something else like BA11, or Red Star Premier Cuvee? lol
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Old 01-11-2017, 12:37 PM   #40
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It comes w/ EC-1118, by the way.
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