Anyone have any experience using this in a Riesling or similar wine?

TIA
Brian

Brian, I haven't used VL1, but have used Actiflore C (F33) with
Riesling concentrate and it turned out really well. Let us know how
the VL1 does....

Jack Keller, The Winemaking Home Page
http://winemaking.jackkeller.net/

Jack Keller ) wrote:
Brian, I haven't used VL1, but have used Actiflore C (F33) with
Riesling concentrate and it turned out really well. Let us know how
the VL1 does....

Jack Keller, The Winemaking Home Page


I've used VL1 in a riesling icewine and it was just fine.

This year I used it as the second yeast in a batch of riesling that
I wanted to ferment with Epernay 2, but which I also wanted to take
to 0.5-0.8% RS, which is drier than I thought Epernay 2 would go.
At about 3 brix, I re-innoculated with VL1, and it went down to 0.8,
so I guess it worked.

:-)

Dave
************************************************** **************************
Dave Breeden

"Brian Lundeen" wrote:
Anyone have any experience using this in a Riesling or similar wine?

I haven't used it but it's one of the most popular yeasts for
fermenting Sauvignon Blanc in New Zealand. It's a good yeast for
aromatic varieties like Riesling or SB because it produces enzymes
which help release aroma/flavour precursors bound to glycosides or
cysteine (when fermenting above 16 C).

Ben

"Ben Rotter" wrote in message
om...
"Brian Lundeen" wrote:
Anyone have any experience using this in a Riesling or similar wine?

I haven't used it but it's one of the most popular yeasts for
fermenting Sauvignon Blanc in New Zealand. It's a good yeast for
aromatic varieties like Riesling or SB because it produces enzymes
which help release aroma/flavour precursors bound to glycosides or
cysteine (when fermenting above 16 C).

Good, I shouldn't have to use my AR2000 enzyme then. ;-)

Brian