"EnoNut" > wrote in message
ups.com...
> The people that I am getting my fruit from suggested a "matched" yeast
> strain to their clone. How important is it to use this yeast, or is it
> just a suggestion and I should research other types. Also, how can you
> "match" yeast with a particular plant clone, just curious.
>
> Thanks again to all the experts here, I've been researching the
> archives on how to treat my new French barrel that is being delivered
> today. I know it's old hat to many of you, but I'm really excited
> about having my first barrel in the cellar.

In my opinion, a lot of the hype about how the yeast affects the flavor is
pure bunk. It IS very important, however, to select the wine yeast that
will work best for you at the temperature you will be fermenting. For
example, if you are fermenting outside with the temperature in the 40s 50's
then a Pasteur Red will not work very well. Look at charts for the
operating range of the various strains.