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sour_grapes

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i just picked up the reformulated SLD Merlot. I was surprised that it came with the EC1118. It’s been a little while since I started one of these, but could swear it came with RC212.

I haven’t yet started this kit. Thoughts on a yeast swap? And maybe the addition of some tannin in the primary?
Here are my notes from the last time I made SLD Merlot (old format). This turned out really well.

Used ICV-D254, sprinkled on top. Added 7.7 g FT Tannin Rouge. 60 g oak dust (from kit) into muslin bag with grape pack. SG before Grape Pack was 1.082, rising to 1.098 after two days. Added 2.5 g Tannin Riche Extra during bulk aging. Taste at bottling was very good, albeit a bit oakey/tanniny?
Despite the last comment, the wine drank really well after a year or two.
 

Boatboy24

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Here are my notes from the last time I made SLD Merlot (old format). This turned out really well.



Despite the last comment, the wine drank really well after a year or two.

Interestingly, my notes indicated heavy oak early on as well (though it was still very good) But after 18+ months, it was an outstanding wine.
 

DitchDave

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I plan on starting the new kit today and intend to follow this approach. This will be the first time I will do different than the kit way and I had a question. You said to pitch both the rc212 and the ec1118 which comes with the kit. I have rc212. Why pitch both? Should I pitch the rc212 initially and the ec1118 when the SG gets down some, maybe SG 1.3 or 1.2? I'm curious what I should expect with the 2 yeasts together.
not often on here but I have been using rc212 to do start ferm, then after pressing add ec1118 with nutrient to work to finish. I use my own grapes - low sugar - high acid Atlantic Canada
 

joeswine

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Mulitable yeast usages is not uncommon and can make a plan jane wine more complex
 

joeswine

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I've just completed the Winexperts Double Pinot Noir and the Muscato. both I've used 1118 & 1116. At this point in time their bothin the final stages before bottling,,both premium kits.
 

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