OK I have my Norton grapes.
Vineyard said Brix 26.
I pressed a small sample and got an SG of 1.100 and a TA of 9g/L no PH reading yet.
I was thinking of using 71B-1122 to drop the malic acid. I have used it on my Frontinac last year and was happy with it there with no MLF.
Or should I go with a "normal" Norton yeast.
The yeast I can buy localy are BM45, BDX, MT, or Syrah (Midwest Supplies)
Vineyard said Brix 26.
I pressed a small sample and got an SG of 1.100 and a TA of 9g/L no PH reading yet.
I was thinking of using 71B-1122 to drop the malic acid. I have used it on my Frontinac last year and was happy with it there with no MLF.
Or should I go with a "normal" Norton yeast.
The yeast I can buy localy are BM45, BDX, MT, or Syrah (Midwest Supplies)