RJ Spagnols Spagnols January LE Releases are In!

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BA11 is my go to for whites. Haven't tried QA23 never had the need to change. I like the results I've had with BA11. Might give it a try on a white kit one of these days that is if I ever buy a white kit, all my whites have been from fresh, frozen juice buckets, or canned fruit.
 
Mine to normally. Have used BA11 exclusively for the last ~2 years now. Its a great yeast for sure!
 
I am going to give BA11 a try with this passport Sav Blanc moscat
 
I was going to use D-47 on this one, but I'm interested to see it the way Spagnols envisioned. May have to go by the book.
 
I'm not familiar with BA11. Is that a shortened reference name for Lalvin 71B-1122?



Different yeasts.
To my knowledge 71B is more frequently used for reducing malic acid during fermentation.
 
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