On Dec 12, 4:38 am, "Paul E. Lehmann" wrote:
wrote:
I made a pretty big mistake this morning. I
just bought some frozen Sangiovese grapes and
just this morning I added nutrient and pitched
the yeast. Yesterday I purchased the yeast and
I recalled from the
Brehm website that they suggested a yeast, I
think it was D10. So I bought, and pitched,
D47, yeast which is intended for Chardonnay.

What can I do if anything and what will happen
to this wine?

I haven't visited this forum for a while, glad
to see it is still active and helpful.

Dan

Don't worry, it will be fine. D47 is used a lot
for white wine production because it will ferment
at lower temperatures which favors a more fruity
wine. Just be aware of the temperature range for
this yeast and all should be well.- Hide quoted text -

- Show quoted text -

Also, if the sugar level in the grapes is high, D47 might have a hard
time finishing to dryness - I think it's rated to max 14% alcohol,
while most of the "designer" red yeast go up to 16%. I know of people
who throw in some EC1118 around sg 1.010 or so, so you might want to
consider that if you are in a high sugar scenario.

Pp