My frozen must will be arriving in the next 10 days, a number of you are using the same varietals that I will be receiving, and I've been taking notes on your pH's, TA's, yeast choices and MLB selections. Most of you are in MLF now, and I'd appreciate your thoughts on the choices you've made so far, things you wish you had done, as well as thoughts from anyone else who would like to comment.
So here's the layout. I've got 6 lugs of each of the following varietals coming, they will arrive crushed/destemmed and frozen / partially thawed in 5 gallon pails, probable 4 pails of each, no SO2 added at all. I expect to get 12-13 gallons of wine from each varietal.
Lanza-Musto Cabernet Sauvignon Clone 169
Lanza-Musto Cabernet Sauvignon Koch
Lanza-Musto Petit Sirah
Lanza-Musto Merlot
Standard fare upon arrival, thaw and put each varietal into its own fermentation vessel, make any needed adjustments, dose with Lallzyme, sulfite lightly, then pitch yeast, no real issues there.
Left to my own devices, I tend to be a creature of habit which would have me pitching BM4X4 and using VP41. I've used different yeasts, but no MLB other that VP41. My nutrient protocol is for AF and MLF is solid, so not really looking for info there.
I am curious to hear what you think about yeast choices for each of the 4 varietals, as well as what MLB culture you have used or would recommend.
So here's the layout. I've got 6 lugs of each of the following varietals coming, they will arrive crushed/destemmed and frozen / partially thawed in 5 gallon pails, probable 4 pails of each, no SO2 added at all. I expect to get 12-13 gallons of wine from each varietal.
Lanza-Musto Cabernet Sauvignon Clone 169
Lanza-Musto Cabernet Sauvignon Koch
Lanza-Musto Petit Sirah
Lanza-Musto Merlot
Standard fare upon arrival, thaw and put each varietal into its own fermentation vessel, make any needed adjustments, dose with Lallzyme, sulfite lightly, then pitch yeast, no real issues there.
Left to my own devices, I tend to be a creature of habit which would have me pitching BM4X4 and using VP41. I've used different yeasts, but no MLB other that VP41. My nutrient protocol is for AF and MLF is solid, so not really looking for info there.
I am curious to hear what you think about yeast choices for each of the 4 varietals, as well as what MLB culture you have used or would recommend.