Tom,

Rumor has it that you tried d254 for chardonnay. Was wondering if
you've fermented yet and if you've noticed any difference yet? My
experience with D254 is a low foaming, efficient fermentation with
reds. The jury is still out on the final results with my reds but it
seems like it's gonna be good.


TIA,

Bob

"bob" wrote in message
om...
Tom,

Rumor has it that you tried d254 for chardonnay. Was wondering if
you've fermented yet and if you've noticed any difference yet? My
experience with D254 is a low foaming, efficient fermentation with
reds. The jury is still out on the final results with my reds but it
seems like it's gonna be good.

Thanks for that input. Sounds like it'd be good on reds.

I decided not to use D254 on my Chardonnay after preliminary trials on
pre-picking vineyard samples, side by side with another new (to me) strain:
VL2.

I started my main batch on 9-27-04, but I picked samples on previous
weekends, so I had a few gallons to experiment with.

I tried D254 and VL2 side by side. The juices weren't _identical_, but
pretty close in numbers.

I found that the D254 was quite vigorous, although not extremely foamy. It
finished easily ahead of the VL2.

The VL2 was a very slow, steady, low foaming fermenter. Reminds me of
Epernay II (Côte de Blancs), except it didn't stick off-dry. I decided to
give it a try in my main batch this year. I may _really_ like this strain.

My other experiment this year is one new Hungarian barrel. I suspect that
this should taste a lot like French oak - but it's only a little more than
half the price. I'll know in a year if it's any good on Chardonnay. Maybe
sooner.

Oops. I forgot (almost) that I'm trying a new-ish barrel alternative this
year. Forgot the name at the moment...

Tom S

Where did you purchase VL2?

TIA,

Bob

"Tom S" wrote in message ...
"bob" wrote in message
om...
Tom,

Rumor has it that you tried d254 for chardonnay. Was wondering if
you've fermented yet and if you've noticed any difference yet? My
experience with D254 is a low foaming, efficient fermentation with
reds. The jury is still out on the final results with my reds but it
seems like it's gonna be good.

Thanks for that input. Sounds like it'd be good on reds.

I decided not to use D254 on my Chardonnay after preliminary trials on
pre-picking vineyard samples, side by side with another new (to me) strain:
VL2.

I started my main batch on 9-27-04, but I picked samples on previous
weekends, so I had a few gallons to experiment with.

I tried D254 and VL2 side by side. The juices weren't _identical_, but
pretty close in numbers.

I found that the D254 was quite vigorous, although not extremely foamy. It
finished easily ahead of the VL2.

The VL2 was a very slow, steady, low foaming fermenter. Reminds me of
Epernay II (Côte de Blancs), except it didn't stick off-dry. I decided to
give it a try in my main batch this year. I may _really_ like this strain.

My other experiment this year is one new Hungarian barrel. I suspect that
this should taste a lot like French oak - but it's only a little more than
half the price. I'll know in a year if it's any good on Chardonnay. Maybe
sooner.

Oops. I forgot (almost) that I'm trying a new-ish barrel alternative this
year. Forgot the name at the moment...

Tom S