MontyPython
Noob Vintner
- Joined
- Jun 22, 2011
- Messages
- 23
- Reaction score
- 0
Just started a kit with a French blend of mourvedre, Grenache, syrah. Once again it came with the popular ec1118 yeast. So I kicked things off with that today. It works well in the cool temperatures of my cellar and gets it down to 1.01 in a week.
Wasn't until a friend of mine started asking me about the kinds of yeast and how it affects the wine (a question I wasn't fully equipped to answer, but basically said 'yes'), started thinking maybe I should have researched my options rather than just doing the kit.
Lavalin describes a few yeasts that produce characteristics, more appealing than what the ec1118 brings to the table.
So, is it too late to introduce Something like a ICV-d80 to it to bring out a bit more tannins and structure?
Most of the few wines I've made so far are rather young but still come across fairly 1 dimensional.
Wasn't until a friend of mine started asking me about the kinds of yeast and how it affects the wine (a question I wasn't fully equipped to answer, but basically said 'yes'), started thinking maybe I should have researched my options rather than just doing the kit.
Lavalin describes a few yeasts that produce characteristics, more appealing than what the ec1118 brings to the table.
So, is it too late to introduce Something like a ICV-d80 to it to bring out a bit more tannins and structure?
Most of the few wines I've made so far are rather young but still come across fairly 1 dimensional.