Yeast reccomendations

[harleydmn]

This year I am getting Chilean juice and also a lug of grapes for each batch. I am getting a bucket of Cab Franc and a Pinot Noir. What would be the best yeast to get for these? Also what MLB would you recommend? Excited cant wait for there arrival.

 

[Pumpkinman]

I would use BM45 for both the Cab Franc and the Pinot Noir, is used on red varieties to contribute jam, spice and earthy elements, . Good colour stability and helps to
minimize vegetative characters, if not RC212
Malolactic - LALVIN 31 or VP41
Malolactic for Pinot Noir - PN4- he PN4 bacteria was isolated from a spontaneous malolactic fermentation in a Pinot noir if you can find it.

 

[ShawnDTurner]

Assmanshausen and Rc212 is the accepted standard when making Pinot Noir, RC212 can be used with Cab Franc. You can also go O natural as well. I will be getting Chilean pinot noir this year. I will be using both AM and RC on separate batches.

Check out this link for information, the best I have found on the web for pinot noir
http://www.brsquared.org/wine/Articles/Pinot.htm

 

[Boatboy24]

Here's a good guide:

http://www.morebeer.com/public/pdf/wyeastpair.pdf

 

[harleydmn]

Thanks for the links and info. I am thinking about using the amh for the pinot noir and d80for the cab franc