I am planning to start a WE Eclipse Washington Yakima Valley Pinot Gris soon. I am posting to ask for input on yeast, and also to start a "build thread" for this kit.
First of all, the contents are interesting. This is 18L of juice, and not much else. No f-pack and no flavor additives. The yeast selection was interesting; there is one pack of K1-V1116, and one pack of EC-1118. There are no instructions about using them, i.e., no indication why there are two. I am guessing that EC-1118 is the insurance policy, although I believe K1-V1116 is a strong fermenter, too.
As you know, Pinot Gris (as opposed to Pinot Grigio) connotes a wine done in a "fatter" style. I am sure that K1-V1116 would be a fine choice, but I am probably intending to swap this out for a "fatter"-style yeast. Here are the general descriptions of some of the contenders:
And from the Morewinemaking yeast pairing guide for Pinot Grigio/Pinot Gris:
I am leaning towards D47 or BA11. I can get D47 locally, but have to order BA11, which might spell the difference. Any thoughts?
First of all, the contents are interesting. This is 18L of juice, and not much else. No f-pack and no flavor additives. The yeast selection was interesting; there is one pack of K1-V1116, and one pack of EC-1118. There are no instructions about using them, i.e., no indication why there are two. I am guessing that EC-1118 is the insurance policy, although I believe K1-V1116 is a strong fermenter, too.
As you know, Pinot Gris (as opposed to Pinot Grigio) connotes a wine done in a "fatter" style. I am sure that K1-V1116 would be a fine choice, but I am probably intending to swap this out for a "fatter"-style yeast. Here are the general descriptions of some of the contenders:
KV-1116: Rapid starter that can ferment well in low nutrient musts with higher levels of SO2 or sugar. Will overcome wild yeast. Expresses the freshness of white grape varieties such as Sauvignon Blanc. Will help restart stuck ferments. 18% alcohol tolerance. 59 to 86 degrees.
BA-11: BA11 intensifies mouthfeel and augments lingering flavors in both still and sparkling white wines. BA11 encourages the fresh fruit aromas of orange blossom, pineapple and apricot. In relatively neutral white varieties BA11 brings out tropical fruit, cream, vanilla and spice. With fruit from hot climates, BA11 can really help to "flesh out" a wine by its' volume and mouthfeel enhancement. This strain is good by itself, as well as being a great structural component to a blend.
ICV-D47: Use for producing superior quality white wines. Enhances mouth feel due to complex carbohydrates. Creates full bodied, complex wines with tropical and citrus notes. Fantastic yeast for lees aging. Often used in Chardonnays with great results, the Beta-glucosidase activity will also enhance fruit flavours and aromas in other varietals such as Sauvignon Blanc, Viognier, Gewurztraminer, Muscat, and Riesling.
And from the Morewinemaking yeast pairing guide for Pinot Grigio/Pinot Gris:
Pinot Gris/Grigio
• BA11: In Pinot Gris, floral, peach, apricot, and tropical fruit elements are developed, along with clean aromatics, lingering flavours, and an intensified mouthfeel. Good single-strain choice.
• QA23: Usually used in terpenic whites, it enhances the aromatic aspects of a grape. In Pinot Gris, QA23 focuses on floral, along with peach/apricot notes. It makes an elegant, fruit-focused, floral, and aromatic wine.
• Rhône 4600: Peach, apricot and tropical fruit with enhanced mouthfeel contribution. Delivers fat roundness and balance along with light esters. Good either as a single strain or as a blending component.
• ICV-D47: Tropical fruit, along with a rich mouthfeel is brought out by D47 in a Pinot Gris. Lees contact gives rise to ripe spicy aromas with tropical and citrus tones developing. Adds volume/mouthfeel. Lees aging recommended. Good single-strain or as a blending component.
• ICV-GRE: Brings fresh pear and melon tones foreword along with good mouthfeel. Useful for reducing herbaceous and vegetal notes in under-ripe fruit.
• R2: Sauternes isolate used in a Pinot Gris for expression of, tropical fruit notes in an intense, direct fruit-style wine.
I am leaning towards D47 or BA11. I can get D47 locally, but have to order BA11, which might spell the difference. Any thoughts?