Yeast Selections

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Rob_S

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I've been using CSM yeast to ferment Hybrids and Cab Sauvignon and sometimes run into H2S issues since the yeast's N demands are high. I like the way it produces intense flavors, reduces green characters, and good compatibility with malo. But searching for something else due to it's sometimes H2S issues.

Checked the Scott Labs Fermentation Handbook to select some new yeasts to try out and wondering if any of you might have tried any of these yeast/grape variety combinations and would very much like to hear your opinions as to whether you were happy with the resulting flavor profiles in your wine, and if you had little issues:

Cabernet Sauvignon: RC212 (moderate N demand), NT202 (fast ferm, monitor temperature rise, moderate N demand)

Hybrids such as Frontenac: RBS133 (claims it reduces greenness, nice flavor profile, Moderate N demand)

Thanks,

Rob
 
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