I have done a lot of reading in the past weeks in preparation for making wine from grapes for the first time. I'm starting to panic a little bit since the grapes arrive next Friday and I still have a few questions not fully answered. As I continue doing research, I figured it might help to poll the forum and ask for help.
I'm doing Cab Sauv, Merlot, Petite Sirah and Zinfandel, all from Lodi.
My first question is on yeast choice. I am leaning towards BM4x4 for all 4 varietals. Should I be choosing something like RC212 or a different yeast for any of them?
Second question is on MLF, which ties somewhat into the yeast question. Is it safer to add the MLB post fermentation as opposed to coinoculating? Especially depending on which yeast I use? Also, I see that most people are using VP41 as their MLB. Is there a specific reason this is the MLB of choice?
I'm doing Cab Sauv, Merlot, Petite Sirah and Zinfandel, all from Lodi.
My first question is on yeast choice. I am leaning towards BM4x4 for all 4 varietals. Should I be choosing something like RC212 or a different yeast for any of them?
Second question is on MLF, which ties somewhat into the yeast question. Is it safer to add the MLB post fermentation as opposed to coinoculating? Especially depending on which yeast I use? Also, I see that most people are using VP41 as their MLB. Is there a specific reason this is the MLB of choice?