Wiccan_Lager
Junior Member
- Joined
- Oct 1, 2012
- Messages
- 106
- Reaction score
- 16
Hello all,
been a while since I have been in here. Been real busy at home and work. Don't get the time to relax like I used to. I hope everyone is doing well.
I am hopin to pick your brains with an idea I was having for this years bach of happy juice. This is going to be my first time using multiple strains so I would like to hear if this is just going to come out as a horror show. Hear be out and bare with me.
The blend (in 6 gallon pales)
2 pales of Carignane
2 pales of Old Vine Zinfandel
1 Pale of Garnache
1 Pale of Alicante.
Yeast I plan to use:
Red Star Pasture red
Lalvin ICV-D80
Lalvin ICV-D254
Lalvin Syrah
Now I know people are looking at this like "what the hell is this fat italian kid thinking? 4 yeasts?". But here me out. This is my plan.
Red star - Pitch this into the pale of Alicante. I just need alcohol and color in the alicante. Pitching specialized yeast would really do no justice.
Lalvin Syrah - Pitch this into the Carignane and the grenache. Did a little bit of reading on jack kellers site and a few other articles and this is the yeast he (they) recommend.
ICV D80 nd D254 - The D80 is said to be awesome for Zinfandel BUT it is recommended to blend this with a wine that was fermented with D254. So I figured I could pitch a packet of D80 into 1 pale of Zin and the D254 into the other and then they will blend later as recommended.
One all of these have reached fermentation, I was thinking to let them sit for about 6 months or so (obviosuly racking as needed) so the flavors can develope. After this I was planning to mixe everything together, put a blend of 75% Heavy Toast French oak and 25% Heavy Toast American oak for 2 months.
This is my first time doing multiple strains so I would like to get some feedback as to whether or not this would work and even to get some suggestions on changes. I am open to ideas and recommendation!
And as always, your help is always greatly appreciated and thanked in advance!
been a while since I have been in here. Been real busy at home and work. Don't get the time to relax like I used to. I hope everyone is doing well.
I am hopin to pick your brains with an idea I was having for this years bach of happy juice. This is going to be my first time using multiple strains so I would like to hear if this is just going to come out as a horror show. Hear be out and bare with me.
The blend (in 6 gallon pales)
2 pales of Carignane
2 pales of Old Vine Zinfandel
1 Pale of Garnache
1 Pale of Alicante.
Yeast I plan to use:
Red Star Pasture red
Lalvin ICV-D80
Lalvin ICV-D254
Lalvin Syrah
Now I know people are looking at this like "what the hell is this fat italian kid thinking? 4 yeasts?". But here me out. This is my plan.
Red star - Pitch this into the pale of Alicante. I just need alcohol and color in the alicante. Pitching specialized yeast would really do no justice.
Lalvin Syrah - Pitch this into the Carignane and the grenache. Did a little bit of reading on jack kellers site and a few other articles and this is the yeast he (they) recommend.
ICV D80 nd D254 - The D80 is said to be awesome for Zinfandel BUT it is recommended to blend this with a wine that was fermented with D254. So I figured I could pitch a packet of D80 into 1 pale of Zin and the D254 into the other and then they will blend later as recommended.
One all of these have reached fermentation, I was thinking to let them sit for about 6 months or so (obviosuly racking as needed) so the flavors can develope. After this I was planning to mixe everything together, put a blend of 75% Heavy Toast French oak and 25% Heavy Toast American oak for 2 months.
This is my first time doing multiple strains so I would like to get some feedback as to whether or not this would work and even to get some suggestions on changes. I am open to ideas and recommendation!
And as always, your help is always greatly appreciated and thanked in advance!