Yeast does make a difference

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After 15 days in a sealed bucket I just racked 24 gallons of a Cabernet Sauvignon and Merlot blend to secondary. I used three different yeasts. BM 4x4, RC 212 and 71B. Of course I tasted as I racked and it’s amazing how different each one tasted. BM 4x4 in my opinion is the front runner.
 

SCAndy

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Sounds like you co fermented the two varieties. Is that right?
I am hoping/ planning a cab ferment this season and yeast shopping so to speak.
Seems like yeast performance in ferment is as much a factor as flavor producing aspects when it comes to people's favorites. I guess a yeast that has a good reputation for not getting stuck and also good flavor production would win.
 

Bmd2k1

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Keep us posted! Haven't used BM 4x4 yet.....but many here have with seemingly great results!

Couple questions:

- did you create a starter for each or just sprinkle?

- are you adding nutrients? Same amounts to each?

Cheers
 

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