5 Different Kits, 5 Different Yeasts

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vinny

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I have posted questions, and I have posted pictures of 5 6 gallon batches in primary, but I didn't post specifically about the process.

I currently have 5 different kits in primary. A Global Passport including grape skins, all the way down the list to a Twisted Mist 'fun' kit. I have used a different yeast for each to enhance the characteristics of the specific varietal/blend, minus the Mist kit which is the EC-1118 included in the kit and only mentioned so I don't have to explain why I am not commenting on primary #5.

I am very interested to see how this experiment turns out. I am on day 4 and I have 5 distinctly different tasting musts. I am hoping that will continue to carry on to the final product, but only time shall tell.

Kit 1, Vineco Global Passport- Cab Sauv, Shiraz, Montelpulciano SG 1.100, RP-15 yeast

Kit 2 Vineco Signature Series- Pinot noir, SG 1.110, RC 212 yeast

Kit 3 WinExpert Classic series - Sangiovese, SG 1.100, BM4x4 yeast

Kit 4 WinExpert Classic series - Malbec, SG 1.100, D254 yeast

And no my hydrometer is not broken, there was some chaptalizing and I added a flavor pack from an already bottled kit to the sangiovese. I figure same (ish) ABV should help in discerning similarities/ differences.

Tasting kits 1-3 I was getting VERY different flavors, 3-4 close enough I tasted them again side by side and they do not hold nearly the degree of varietal difference as the expensive kits.

I am very interested to see how the yeasts are going to accentuate the varietals, but I am also stacking the series against each other to see if the lower end kits are going to be more limited to a 'nice tasting' wine that doesn't scream out merlot, etc. I have a feeling the classic series will be daily drinker and kits 1 and 2 will be my 'try this' wines until I get more interesting wines in the rack.

I intend to update when fermented dry, to racking, and all the way along. Just for anyone as interested in the results as I am.
 

vinny

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This evening things have improved greatly. Having 5 6 gallon batches on the go at one time gets... Fragrant. I also had a gallon of banana going just to make sure it was blended and fruity smelling. 😬

The house was quite, uh.. Bright. My room, with the door closed, felt pretty thick in the lungs.

Glad to have the air quality back to the level of not getting looks that say more than you want to hear when you open the door to check on things! :p
 

BigDaveK

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I made 2 out-of-curiosity wines just using the wine yeast in the air of my room. I wonder how much exploring the little guys will do and if they'll make any impact.

Might be interesting to set up a batch with inexpensive juice or fruit and see if it takes off.
 

vinny

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Might be interesting to set up a batch with inexpensive juice or fruit and see if it takes off.
Might be? MIGHT BE? Hahah. Ya it's on the list.

I think it would be like native yeasts in a must. A heavy dose added, especially of a dominant strain, will overpower the stragglers. I made sure everyone is well fed and happy, so hopefully no one has any reason to go sniffing around the others turf. Then again, maybe to get the same results in the future I will need to use the same yeasts in the same configuration. 🤔
 

BigDaveK

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Did some reading today and I'm curious about you results with BM4x4.

(Does a day go by where I don't read about wine making for at least a couple minutes? Uh, no.)

Did a little quick searching and it isn't as widely available as the other yeasts - which makes me even more curious!
 

vinny

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I just got home, but had to inspect everything. I am assuming after an SG reading tomorrow I will be transferring. I intend to rack by vacuum, but would you transfer? Siphon seems cleaner and simpler, other than lifting all the pails.
 

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