I'll be pitching yeast in a day or two in a Zin(2 part),
Cab.Sauv.(1),and Sangiovese(1) primary blend. The 2 yeasts I have are
BM45 and D254. I'm thinking maybe BM45. Anyone have any experience with
these strains of yeasts?

You can't go wrong with D254.

Bob


wrote:
> I'll be pitching yeast in a day or two in a Zin(2 part),
> Cab.Sauv.(1),and Sangiovese(1) primary blend. The 2 yeasts I have are
> BM45 and D254. I'm thinking maybe BM45. Anyone have any experience with
> these strains of yeasts?

wrote:
> I'll be pitching yeast in a day or two in a Zin(2 part),
> Cab.Sauv.(1),and Sangiovese(1) primary blend. The 2 yeasts I have are
> BM45 and D254. I'm thinking maybe BM45. Anyone have any experience with
> these strains of yeasts?

I would use BM45, ferments well and does contribute to primary fruit
flavours, more for robust reds. For SAN I would use a more aromatic
yeast

wrote:

> You can't go wrong with D254.
>
> Bob
>
>
> wrote:
>
>>I'll be pitching yeast in a day or two in a Zin(2 part),
>>Cab.Sauv.(1),and Sangiovese(1) primary blend. The 2 yeasts I have are
>>BM45 and D254. I'm thinking maybe BM45. Anyone have any experience with
>>these strains of yeasts?
>
>
Both make good zin..... I don't like jammy zin, so i tend to use D254
over BM45. If I want licorice overtones, I'll do a split fermentation
of maybe 3/4 fermented with D254 and 1/4 fermented with D80. If you
have the luxury of split fermentation.. I recommend you try some of
both, then do blending trials to determine what you like best.... 100%
BM45, 75%BM45/25%D254, 50/50, 25/75, 100%D254.

I found I prefer a blended combo... the blend is a well-guarded secret :-)
Gene