Pumpkinman
Senior Member
- Joined
- Oct 20, 2012
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I am posting this because I really feel that posts such as Dave's Yeast comparison, and Joe's "When Good Wine's go bad" post are a great service to those that may be apprehensive about trying different yeasts, and different methods, I hope that someone finds this helpful or interesting.
MY test involves 2 - 6 gallon juice buckets of Amarone - the exact same brand, purchased from the same LHBS.
I used 71B-1122 on one batch of Amarone, and BM45, a more traditional yeast used in wineries in another batch, both were treated identical:
We tasted the wine before topping off:
The wine that I used 71B-1122 is a much smoother, full bodied wine with great "nose" and good mouth feel, smooth, almost velvety with a real nice hint of fruit.
The wine that I fermented with BM45 has more of a traditional, commercial feel to it, full bodied and mouth feel, the fruit is not as pronounced, as with commercial Amarone, not quite as smooth yet.
Both Amarone will age in the barrels for 4-6 months before I transfer back to carboys for 6 - 8 months before bottling, I will let them sit an additional 4 months in bottles before diving into them...LOL
At two years these should be nothing short of amazing!
MY test involves 2 - 6 gallon juice buckets of Amarone - the exact same brand, purchased from the same LHBS.
I used 71B-1122 on one batch of Amarone, and BM45, a more traditional yeast used in wineries in another batch, both were treated identical:
- Both put through MLF,
- Aged 9 months in carboys
- racked as needed,
- Both transferred to 20 liter Vadai barrels for the past 3 weeks.
We tasted the wine before topping off:
The wine that I used 71B-1122 is a much smoother, full bodied wine with great "nose" and good mouth feel, smooth, almost velvety with a real nice hint of fruit.
The wine that I fermented with BM45 has more of a traditional, commercial feel to it, full bodied and mouth feel, the fruit is not as pronounced, as with commercial Amarone, not quite as smooth yet.
Both Amarone will age in the barrels for 4-6 months before I transfer back to carboys for 6 - 8 months before bottling, I will let them sit an additional 4 months in bottles before diving into them...LOL
At two years these should be nothing short of amazing!