I just got back from Procacci Brothers in South Philly. I purchased 2 Juice buckets from them last year a Merlot and a Riesling both of which came out very good. I used EC-1118 on both of them
Today I picked up a bucket of each of the following Regina juice buckets.
Barolo
Cabernet Sauvignon
Chateauneuf Du Pape
Merlot
Riesling
I plan on using RC 212 on the reds and D47 on the Riesling. I do understand that the rc212 is quite needy in the nutrient area and plan to carefully add additional yeast nutrient during ferment.
Some people say at 50% sugar depletion some say at 33%
Any suggestions as to the yeast and the addition of Nutrient would be greatly appreciated.
Should I add yeast nutrient before pitching yeast as well?
Thanks
Carl
Today I picked up a bucket of each of the following Regina juice buckets.
Barolo
Cabernet Sauvignon
Chateauneuf Du Pape
Merlot
Riesling
I plan on using RC 212 on the reds and D47 on the Riesling. I do understand that the rc212 is quite needy in the nutrient area and plan to carefully add additional yeast nutrient during ferment.
Some people say at 50% sugar depletion some say at 33%
Any suggestions as to the yeast and the addition of Nutrient would be greatly appreciated.
Should I add yeast nutrient before pitching yeast as well?
Thanks
Carl