sgbrix wrote:
> gene > wrote in message .com>...
>
> ---snip
>
>>Both are from 2nd growth grapes, after the vineyard was commercially
>>harvested.
>
>
> Lucky you, I bet you did not even have to pay to pick these grapes.
> Last year I spent a day picking old 2nd groth Zin in Lodi that is
> still in barrel at a friend out there.. Did not have time this year.

With the major bunch sorting I had to do, not sure 'free' zin grapes was
worth the cost (LOLOL). Next year I'm going to buy prime grapes.

>
>>The 4 gallons Zinfandel were just inoculated today with Pasteur Red
>>yeast (harvested this past Saturday, the day before the rains came....
>>settled for 22 Brix and 0.60 TA). Fermentation started at 63 F. Slowly
>>warming with 60W light bulb to get up to about 72 F by day 4. Wanting
>>this to be a long, slow ferment to retain fruitiness ... 1/3 whole berries.
>
>
> This sounds great, I just wonder about using Pasteur Red? Their
> optimum is listed as 64-86f, could you not get fresh strains from
> someone?

This is my first time trying Pasteur Red. It's reported to be good for
retaining varietal fruit flavors and good with grapes picked early. At
22 Brix those zin fit the bill of 'an early pick'.
What yeast would you recommend for next year?

Gene