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  1. CoastalEmpireWine

    Renaissance Bravo

    It’s currently in the fridge around 33F. Do you vacuum seal it again after use? How do you store it? I still have 60 grams of Avante from last year.
  2. CoastalEmpireWine

    Renaissance Bravo

    I just ordered some. I had to buy half a kilo when I only need about 30-40 grams lol.
  3. CoastalEmpireWine

    Renaissance Bravo

    Has anyone used Renaissance Bravo for Cabernet Sauvignon? I am considering using this yeast but don’t know much about it. In the past I’ve used Renaissance Avante with a Zinfandel that turned out great. I liked the flavor notes that Renaissance posted for Bravo over Avante for a Cabernet. I have...
  4. CoastalEmpireWine

    Nebbiolo

    I have a crusher/destemmer. What are the typical pH ranges you see on your Nebbiolo? Any cold soaking? I was looking at either BM45 or Renaissance Bravo yeast. I always use some sort of yeast hydration product. Do you put yours through MLF?
  5. CoastalEmpireWine

    Nebbiolo

    Thank you. I wasn’t sure where to begin with pH levels and what would be acceptable. I would definitely blend over chemical adjustments. I usually let my wine bulk age for no less than a year. I want to make a Pinot Noir as well but I can’t find fresh grapes, only must/juice pails. The grapes...
  6. CoastalEmpireWine

    Nebbiolo

    I own a crusher/destemmer and press. I’ve made a few wines from grapes, after 9 years of wine kits, meads and fruit wines. My question is more on the lines of: How do you handle the high acidity of this grape? Do you find that typically you have to raise the pH levels to start fermentation...
  7. CoastalEmpireWine

    Nebbiolo

    Good afternoon everyone. I am thinking of different wines to make next year. I believe I will try to make a Nebbiolo from grapes. A local company brings them in from Italy. Has anyone done this before? I hear it can be quite challenging. I am still newer to making wine from grapes. Any advice or...
  8. CoastalEmpireWine

    Another Chardonnay Question

    I agree with you. I’m on the East Coast where it is more difficult to get “fresh” grapes. Most grapes are trucked in, 3-5 days, and sat in a cold storage warehouse for an unknown amount of time before you are called to come pick them up. I have been looking more and more into it. I am...
  9. CoastalEmpireWine

    Another Chardonnay Question

    I use VP41 on my reds and love it. From the research I have done MBR-31 produces more diacetyl than VP41 but is much more sensitive than VP41. I think I will give it a try and see how it goes. Another technique I have been looking into is short term maceration using Lallzyme Cuvée Blanc. From...
  10. CoastalEmpireWine

    Zinfandel thoughts

    I went with Renaissance Avante from Lodi Wine Labs. I looked into the shipping of the other yeast I was going to go with and it was about a 6 dollar difference. Figured for an extra 6 dollars I’ll try it out. Everyone raves about it so it can’t be bad.
  11. CoastalEmpireWine

    Western Pennsylvania/Pittsburgh winemakers

    I am just North of Pittsburgh.
  12. CoastalEmpireWine

    Another Chardonnay Question

    I have VP41 also. I was under the impression that MBR-31 would be a better producer of diacetyl
  13. CoastalEmpireWine

    Another Chardonnay Question

    Next year I’ll be purchasing fresh juice instead of white grapes and a neutral barrel to ferment in. With these grapes, unknown how long ago it was harvested, and then shipped from the West Coast to the East Coast I was planning on as much protection as possible. I’ve been a lot wine maker for...
  14. CoastalEmpireWine

    Another Chardonnay Question

    Good evening. I am new to white wine making from grapes. Especially with what I am trying to accomplish with this years Chardonnay. I am looking at different wine fermentation additions and I’m slightly confused. My goal is to make a full bodied buttery oaked Chardonnay. I picked up (not knowing...
  15. CoastalEmpireWine

    Zinfandel thoughts

    That’s who I found. I am on the Eastern coast. Shopping for just the barrel amount of yeast costs more than the yeast 🤣
  16. CoastalEmpireWine

    Zinfandel thoughts

    Only downside to Avante is that it is not readily available in my area under 500 grams. I found one place online that repackages it to small home winemakers but charges 20 dollars to ship.
  17. CoastalEmpireWine

    Zinfandel thoughts

    I don’t have any experience with that yeast brand but I have heard good things. Thank you for the oak suggestion. I happen to have extra medium toast oak I can use. I will save the med + for another batch.
  18. CoastalEmpireWine

    Zinfandel thoughts

    Good evening. This year I pre ordered some “Zinderella” Zinfandel grapes. 3 lugs. I am torn between two yeast selections. What I currently have is RC-212 and VRB. I have heard that both make a great Zin. VRB is recommended by Lanza - Musto. What I like about both RC-212 and VRB is the low...
  19. CoastalEmpireWine

    Chardonnay aging

    All of the barrel fermented chardonnays I have seen have been on their side with an airlock in the hole.
  20. CoastalEmpireWine

    Chardonnay aging

    I agree. It can be challenging. It will be stirred daily for oxygen. From my thinking (I could be totally wrong here), it can’t be too much different from fermenting in a barrel. Barrels allow micro oxidation but not enough that would make a difference during fermentation in another closed vessel.
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