Cellar Vader
Senior Member
I had searched Label Peelers site before and didn't find it there. That's ok, though. This time around I'm just gonna "play it safe?" and stick with the supplied yeas (RC212.) Thx for your thoughts!
Winexpert LE18 thoughts?
- Thread starter kyle5434
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FYI: https://labelpeelers.com/wine-making/wine-yeast/lalvin/bm-4x4-lalvin-wine-yeast/
It's under Wine Yeast > Lalvin.
I don’t know what it is about BM 4x4, but it doesn’t seem readily available for a lot of folks. I have a local brew shop in my area and they have lots of yeast to choose from except no BM 4x4. I recall asking someone who worked there once and they looked at me like I was nuts when I mentioned it.
Cellar Vader
Senior Member
Well dang! When you enter "BM4X4" in the search, it doesn't show up at all. Hmmmm.
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Oddly enough you have to search for "BM 4x4" or just "4x4" I always just go tot he Wine Yeast page and scroll a bit to find it.
Thought I would throw in my experience with LE kits. I did the Barbaresco kit. After I emptied the bag into my ferment bucket and then add the grape skins, there was a water addition of a little over a gallon to bring it to the 6 gallon mark. Pretty much the same amount of water as an 18 liter kit. After 2 weeks I removed the grape skin bag and squeezed the liquid out of it and transfered the wine to a 6 gal carboy. I believe the liquid from the grape skin bag adds enough to bring the transfered wine to several inches below the neck. I then use a drill whip to degas. At the time of transfer sulfite and sorbate and a small amount of Kieselsol are added. The next day you add two packages of chitosan and the oak cubes supplied. On the Barbaresco kit I had to draw it down a little to get the two bags of oak cubes added. A kit with 18 liters and grape skins would never fit into a carboy. Should it be listed as 16 liters with x amount of grape skins? Probably so. But the 16 liters and the grape skins results in the approx the same level in the primary as an 18 liter kit would.
The directions tell you.
Every one I’ve ever made that includes grape packs, was very specific to fill to the 6 gallon level before adding the skin pack. Haven’t done one in a year or so, doubt they’ve changed it.
Lol.. This was awkwardly placed at the top of a new page. But A for effort, right? [emoji23]
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Went on the LP web site this morning and they still had some leftover Winexpert LE 2018 kits. I could not resist. Nabbed the Corazon and the Gewurztraminer. The wife loves Gewurztraminer and the Corazon sounded interesting. Guess I will be keeping the fermenters busy for a while.
You may have gotten the last Corazon one--it's unavailable now. I hemmed and hawed, but gave in and bought the Symphony Gewurztraminer kit. They have it marked down to $106 (plus shipping). My rationale is that it will be a good kit to compare with the cheaper Vintner's Reserve kit I did so I can see if it's worth it (to me) to buy the more expensive kits in the future.
I bulk aged my Fume’ Blanc today. Started 6/1/2019. It has a surprising Carmel color... Bottle next summer.
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Wow, that is surprisingly amber, but I like it. Hope the flavor is as good as the color.
George, that seems really dark for a Sauvignon Blanc wine. Do you have the date code for the kit? I have contacted a very helpful person from time to time at WinExpert named Gail Tufford. Her email address is: [email protected]. You might want to ask for her input.
She is really helpful!
BTW Rocky, the kit can't be old, it's a LE18. My kit was produced in December 2018
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Rocky, thanks for Gail’s contact info. To be clear on this kit, it is the Fume Blanc and had toasted oak chips added during primary. Apparently, it’s a stylistic version of Sauv Blanc and is supposed to be this color. The kit is from the LE18 series from Winexpert.
