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

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.

I always use RC212 for my Sangiovese You should be OK just a little
different. Who knows you may like it. Not sure what D10 is.

Tom

Home of the
MOON RIVER BREWERY
and
DELANCO VINEYARDS


wrote in message
...
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

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

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.

I was thinking the same thing; I have noticed most of my wines made
with D47 never quite got to dryness, they stopped at 0.4% RS. I
actually went back to EC1118 this year. At minimum, I would make sure
you keep the must above 70F to get it going really well, that could
avoid it sticking. D47 is a good strain; don't take this wrong.

Joe

On Dec 13, 9:53 am, Joe Sallustio wrote:
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.

I was thinking the same thing; I have noticed most of my wines made
with D47 never quite got to dryness, they stopped at 0.4% RS. I
actually went back to EC1118 this year. At minimum, I would make sure
you keep the must above 70F to get it going really well, that could
avoid it sticking. D47 is a good strain; don't take this wrong.

Joe

I brought the sugar down from around 27 brix to 24-24.5 brix using
acidulated water. The ferment is at around 24 - 25 degree celcius (77
degrees F) and is strong. I'll watch it and pitch 1118 if it doesn't
get all the way to dryness.

Thanks for all your comments.