Yeasts for Grenache and Carignan recommendations...

[Siwash]

Hey folks,

Can you please recommend yeasts for these grapes.. Should I add a yeast nutrient?

Thanks very much..

 

[sour_grapes]

There is, of course, ICV-GRE, which is kinda for Grenache.

MoreWine! has suggestions (including GRE, SYR, RP15, D254, BDX, and BM45) here:http://morewinemaking.com/public/pdf/wyeastpair.pdf

 

[Siwash]

There is, of course, ICV-GRE, which is kinda for Grenache.

MoreWine! has suggestions (including GRE, SYR, RP15, D254, BDX, and BM45) here:http://morewinemaking.com/public/pdf/wyeastpair.pdf

Looks like good info... no mention of carignan...

thanks

 

[Siwash]

Should I just add that yeast or do I need to "kill off" wild yeast first? DO I need to add a nutrient to the yeast?

 

[4score]

Usually after the crush, add SO2 (30 to 50 ppm). The next day, hydrate yeast with GoFerm. Once a cap forms, add Ferm-K (half the total dose). Add the 2nd half dose of Ferm-K nutrient once you are through 1/3 of the total fermentation.

Here's a good guide.....

http://www.morewinemaking.com/public/pdf/wredw.pdf

 

[Siwash]

Usually after the crush, add SO2 (30 to 50 ppm). The next day, hydrate yeast with GoFerm. Once a cap forms, add Ferm-K (half the total dose). Add the 2nd half dose of Ferm-K nutrient once you are through 1/3 of the total fermentation.

Here's a good guide.....

http://www.morewinemaking.com/public/pdf/wredw.pdf

I crushed and added yeast yesterday (thursday) and it has already begun to ferment. Is it too late to add So2 or nutrient?