- Joined
- Oct 16, 2012
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Anyone have any recommendations for Pinot Noir yeast selection?
I just received a bucket from Wine Grapes Direct and am toying with the idea
of wild yeast fermentation. Pros or Cons? This will be my first try at a wild yeast fermentation so I am looking for any advice.
Hera re the numbers from the pail:
Brix=24.8, pH=3.9, TA=.55
I just received a bucket from Wine Grapes Direct and am toying with the idea
of wild yeast fermentation. Pros or Cons? This will be my first try at a wild yeast fermentation so I am looking for any advice.
Hera re the numbers from the pail:
Brix=24.8, pH=3.9, TA=.55