Russian Valley ready to pick

I have friends ready to manage our picking in the Russian Valley
shortly. They seem to be a bit late after all. He feels they might be
ready @ 6-8th. They came over there last week but split and went to
Yosemite etc for a few days R&R. Ahh, a bottle of wine and glazer
point!

This year I like to ferment these grapes in my cellar at @60f to
achieve a slow fermentation. Usually I macerate in a refrigerate
trailer/cooler that we hire for a month and do this for a week. We
hire the last trailer with the grapes we get and use this. The cost is
minimal., @ 250/month

I usually been using Lavling 212 yeast witch starts at 59-86f, so my
question is simply this, have anyone else fermented with this yeast at
this low end?

Obviously you can see what the object of the exercise is here, long
slow fermentation. This will be zins from the high grounds, NOT
irrigated, and some Syrah.

Any thoughts,

SG Brix

(sgbrix) wrote in message om...
Russian Valley ready to pick

I usually been using Lavling 212 yeast witch starts at 59-86f, so my
question is simply this, have anyone else fermented with this yeast at
this low end?

Obviously you can see what the object of the exercise is here, long
slow fermentation. This will be zins from the high grounds, NOT
irrigated, and some Syrah.

Any thoughts,

SG Brix

I heard reports from people who made kits with RC212 and the ferment
stuck when the temperature went down under 70F. So it looks to me
you'd be walking a thin line. I'd look for a more cold-tolerant yeast.

Pp