I just checked their website, they do have it, 2.5 grams packs for $25 good for 66 gallons. VP41 has higher tolerances and probably finishes quicker. I prefer the MBR 31 simply because it is slower and feel it benefits somehow. I don't have enough batches under my belt to say for sure though.
Oh it’s back in stock. Not sure what the transit time is to Canada. How important is adding the nutrients for it?or should they grapes have enough?
212 can be tough to work with and often gets stressed and omits H2S - that rotten egg smell - BAD, BAD, BAD!
Ok thanks. What about the Wyeast offerings including the malolactic cultures?
go to Watsns.ca -
I had to google it. It's actually Watsons.ca.
They also have CH16 but in a larger quantity. Seems that one is recommended by several people. So many options and no idea if or how much it matters.
I've been using ColorPro, as from the description it does what several other enzymes do. I've been very pleased with the results.
They sell a mix of Color Pro and Color X. Not sure why it's mixed or how that affects things. X is describes as more course extraction. I'm probably overthinking it and will be happy with any of these choices. Might just have to age longer with certain choices.
Maceration enzymes increase extraction of various constituents from the grapes by breaking down various components in the grapes, in essence setting various things free, moreso than normally released during fermentation. Tannin additives, including toasted oak, are involved in a chemical process where oak tannin drops instead of grape tannin (there are numerous types of tannin, all with different properties). This gets into bio-chemistry that I understand at the 1,000 foot (304.8 m) level, but not in more detail without a lot of intensive reading.
I read that too. I'm probably going to get EX-V as I want a full body red, I can get it from the same place thus less shipping, and it's not mixed with another product, as well as it has a longer shelf life and doesn't require refrigeration.
There is no way to provide good advice, as what to buy depends on what you want.
I know that is the truth. I like port. I like reds mostly and like cab an zin. Although I know blends are where it’s at. I’d probably blend after fermentation. Unfortunately I’m forced to buy my grapes blindly without any idea of quality. So are the Zinfandel better because of price no idea. I’m probably leaning to Cabernet but possibly something else for blending. The Zinfandel possibly for port. Merlot is another option. But I’ve purchased the Avante yeast and the ex-v enzymes so I’m probably beat to stick with Cabernet or Zinfandel. The Alicante might be good to blend for color. Since it’s my first year it’s hard to decide. Next year I’ll have a reference point. Maybe the selection is good to get some reference point and experience.
Nope. CS is typically more in demand, and gets a correspondingly higher price. Price can be an indicator within a given varietal, but it's not a guarantee.
It takes about 2.5 lugs to fill a 19 liter carboy, after clearing. Figure out how many carboys you want to fill and buy 3 lugs of each varietal -- fill the carboys with each varietal, and take the remainders and make a Frankenwine. This provides you experimentation with varietals and a catchall to handle excess. Post-aging, blend in small batches to produce a wider variety (more experimentation), and don't forget the Frankenwine may also be good for blending results.
