Came with 1 packet of EC-1118 and 2 grape skins containers....why 2??
Happy Birthday! That is a great kit just as it is, but if swapping the yeast, I'd probably go with BM4X4.
I used the kit yeast on mine and it's great. That reminds me - it's 1 year anniversary was the other day. I need to crack one open.
I cannot properly give advice, since I don't know the result, but I decided on BM45 for my CC Showcase Rosso Fortissimo (which is a Super Tuscan). MoreWine's suggested yeast pairing states that BM45 is one of the best choices for Sangiovese. It is also listed as good for Cab. Sauv. It's said to emphasize plummy and jammy flavors, which is what I favor.
I realize this is not a set-it-and-forget-it yeast, but is said to have high nitrogen needs. My plan is to "work my way up" to this yeast by using more and more fussy yeast first. To wit, I moved from EC-1118 to RC212 to get my feet wet with nutrients and energizers. Next, I will try ICV-D254, then maybe RP15 on other kits, before trying BM45 on the Rosso Fortissimo if all goes well. (One could also opt for BM4x4 instead, as Boatboy and Southern Chemist have noted, to be a bit safer.)
I'd personally just go for it. There's nothing particularly complicated about adding nutrients to an active fermentation on this scale. I've used the Go-Ferm/Fermaid combo with no problems on BM45 (following the nutrient regimen on MoreWine). I've even used BM45 in a blueberry melomel without issue. You just need to watch the fermentation as it progresses rather than pitch it and forget it, but then again, you'll probably be doing that anyway.
hang on, checking kit contents, it has oak powder for primary but no oak cubes for 2nd fermentation or bulk aging?
so you didn't add any oak after primary for bulk aging?
I will check but most likely will get an oak spiral.
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