I am about to start what is only my 4th kit, namely, a CC Showcase Lodi Old Vines Zinfandel kit with grape skins. It came, of course, with EC1118. Zin is my favorite varietal, and I enjoy a fruit-forward style, I enjoy pepper, I enjoy jammy. (Hell, what DON'T I enjoy? )
I am thinking of trying my first tweak, namely, swapping out the EC1118 for something else. Partly due to easy availability at my LHBS, I am thinking of using Lalvin RC-212. Alternatives, based on varietal recommendations from Lallemand (http://www.lallemandwine.us/cellar/zinfandel.php) and MoreWine! (http://morewinemaking.com/public/pdf/wyeastpair.pdf) include BM45 and BM4x4, and SYR. In any event, all of these appear to be sensitive to nutrients.
I am a little scared of yeast nutrients. I have been reading threads here (such as this one: http://www.winemakingtalk.com/forum/f86/yeast-nutrients-39655/) as well as recommendations from manufacturers and vendors.
It appears that Fermaid and Go-Ferm are the most-discussed products here. At my LHBS, I can easily get my hands on Nutriferm Advance and Nutriferm Energy. I will have to search harder on WMT to see if I can find forum info on Nutriferm products, but I haven't come across anything on them here yet.
Am I making too big a deal of this? Part of me says, just use RC-212 and the Nutriferm products, and it'll be fine. Part of me is sufficiently daunted to just want to use EC-1118.
Soooo, I suppose the questions are: Any input on yeast choices? Any experience with Nutriferm products to point me to? Any advice on how hard RC212 or other strains are to provide proper nutrition to?
Thanks,
Paul
I am thinking of trying my first tweak, namely, swapping out the EC1118 for something else. Partly due to easy availability at my LHBS, I am thinking of using Lalvin RC-212. Alternatives, based on varietal recommendations from Lallemand (http://www.lallemandwine.us/cellar/zinfandel.php) and MoreWine! (http://morewinemaking.com/public/pdf/wyeastpair.pdf) include BM45 and BM4x4, and SYR. In any event, all of these appear to be sensitive to nutrients.
I am a little scared of yeast nutrients. I have been reading threads here (such as this one: http://www.winemakingtalk.com/forum/f86/yeast-nutrients-39655/) as well as recommendations from manufacturers and vendors.
It appears that Fermaid and Go-Ferm are the most-discussed products here. At my LHBS, I can easily get my hands on Nutriferm Advance and Nutriferm Energy. I will have to search harder on WMT to see if I can find forum info on Nutriferm products, but I haven't come across anything on them here yet.
Am I making too big a deal of this? Part of me says, just use RC-212 and the Nutriferm products, and it'll be fine. Part of me is sufficiently daunted to just want to use EC-1118.
Soooo, I suppose the questions are: Any input on yeast choices? Any experience with Nutriferm products to point me to? Any advice on how hard RC212 or other strains are to provide proper nutrition to?
Thanks,
Paul