Yeast recommendation for Carmenere/Merlot blend

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geek

Still lost.....
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Yeast recommendation for Carmenere/Cab Sauv blend

Small batch of 5 lugs, 3-2 ration.

What you think about BM44/BM45?
D254?
RC212?

Picking up my grapes later today and need to be ready to buy my yeast.
 
Last edited:
Both times I've done Carmenere, I used D254, for whatever that's worth.
 
That was also my choice, thanks.

Now, the Carmenere shows a really low Ph.
Leave alone?

ImageUploadedByWine Making1463158571.148101.jpg
 
Those numbers were given to me by the LHBS.
 
Grapes.
That is what I am planing to do, just afraid of such a low PH...:(
 
Squeezed some Carmenere grapes and the ph is showing ~3.21, feel more relaxed now, will let is rest and re-check tomorrow.
 
Squeezed some Carmenere grapes and the ph is showing ~3.21, feel more relaxed now, will let is rest and re-check tomorrow.

I think after an overnight soak, your numbers will be better. I would think if your acid were that high, your brix would be lower and the fruit a little underripe.
 
I think so...
Checked both now:

Carmenere ~3.32
Cab Sauv ~3.36


This Cab is VERY juice..!!:db
Much more than the Carmenere.

Just added a bit of k-meta and will mix both containers tomorrow and get a final PH after mixing thoroughly.
 
I think so...
Checked both now:

Carmenere ~3.32
Cab Sauv ~3.36


This Cab is VERY juice..!!:db
Much more than the Carmenere.

Just added a bit of k-meta and will mix both containers tomorrow and get a final PH after mixing thoroughly.

Coming around now...
 
Ok, checked numbers again prior to mixing:
Carmenere ph ~3.28
Cab Sauv ph ~3.36

After mixing buckets I am getting a reading of ~3.32
Not planing to check TA this time.

What you guys think, leave alone or adjust PH a bit higher? (I only have potassium bicarbonate at hand).

I am thinking to just let it go as is.

Thoughts?
 

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