I am planning to add a grape pack that was the by product of a Chilean batch I did in May (6 gallon juice bucket + 3 lugs of grapes) to a Selection Sangiovese kit. The pack has been frozen for two months now and I am wondering if I should stick with the yeast that was originally used in the first ferment (CLOS), or will I be fine choosing another yeast (BM4x4). I currently have both yeasts on hand.
The reason I ask is that I originally split the left over grape skins into three 3 lb packs and placed one directly in a VR Diablo Rojo kit, which started to show signs of fermentation within 3 or 4 hours. Hence I never added any more yeast. The batch fermented just fine and is bottled, just needs some age.
I plan on adding one of the 3 lb packs to the kit.
Any comments or suggestions are welcome, thanks.
The reason I ask is that I originally split the left over grape skins into three 3 lb packs and placed one directly in a VR Diablo Rojo kit, which started to show signs of fermentation within 3 or 4 hours. Hence I never added any more yeast. The batch fermented just fine and is bottled, just needs some age.
I plan on adding one of the 3 lb packs to the kit.
Any comments or suggestions are welcome, thanks.