Fog
Junior Member
- Joined
- Aug 8, 2013
- Messages
- 39
- Reaction score
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So I Pre-Ordered some wine Juice from LHBS and I am trying to decide what to use for yeast. I have until end of September/beginning of October to decide. But by reading the Yeast info from Morewingmaking.com this is what I am thinking of using.
Pinot Noir: blend these --
ICV-GRE: Brings fresh red fruit foreword along with good mouthfeel. Also effective for reducing herbaceous and vegetal notes in under-ripe fruit. Useful as a blending component.
W15: Normally for German whites, when used in a Pinot W15 will give bright fruit focusing on berry notes as well as contribute mouthfeel.
Pinot Grigio: blend these --
ICV-GRE: Brings fresh pear and melon tones foreword along with good mouthfeel. Useful for reducing herbaceous and vegetal notes in under-ripe fruit.
Rhône 4600: Peach, apricot and tropical fruit with enhanced mouthfeel contribution. Delivers fat roundness and balance along with light esters. Good either as a single strain or as a blending component.
Thoughts/suggestions?
Thanks
Pinot Noir: blend these --
ICV-GRE: Brings fresh red fruit foreword along with good mouthfeel. Also effective for reducing herbaceous and vegetal notes in under-ripe fruit. Useful as a blending component.
W15: Normally for German whites, when used in a Pinot W15 will give bright fruit focusing on berry notes as well as contribute mouthfeel.
Pinot Grigio: blend these --
ICV-GRE: Brings fresh pear and melon tones foreword along with good mouthfeel. Useful for reducing herbaceous and vegetal notes in under-ripe fruit.
Rhône 4600: Peach, apricot and tropical fruit with enhanced mouthfeel contribution. Delivers fat roundness and balance along with light esters. Good either as a single strain or as a blending component.
Thoughts/suggestions?
Thanks