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...
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?
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...
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...
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...
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...
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...
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.
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...
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...