Recent content by VinoDelRe

by the way, I have been using BM45 and ICV-D254. They are both great for the reds ive made over the last 5 years. I will be trying out the D80 for the first time this year in some of the wine that I plan on blending. It offers a little higher tannic element as well.

Hi Paul, Yes, I allow the SPG to fall within that range. I mentioned below 1, because as you know above 1 leaves you with a higher residual sugar. And yes, I am still getting some lingering sweetness, and does lack a slight astringency. I prefer a wine which makes the sides of your tongue feel...

for the record, I dont use wine kits. I also add oak chips to my wines between racks. I believe this only adds whatever slight natural tannins in the wood. But to achieve a very dry wine, perhaps the addition of more tannin by way of powder or liquid form is necessary. Does that sound right to...

No actually, I have never added tannin. I am going to look into that.

Thanks sour_grapes, I do use BM-45 quite often. I have also tried the new 4X4. I always wait until the SPG is bellow 1. Still cant achieve a dry enough wine.

As a lover and maker of Italian wines, I am in constant search of which yeast strains to use in order to develop a dry wine with out compromising fruit character. Does anyone have any thoughts or ideas? :a1