 |
|
| Winemaking (rec.crafts.winemaking) Discussion of the process, recipes, tips, techniques and general exchange of lore on the process, methods and history of wine making. Includes traditional grape wines, sparkling wines & champagnes. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.crafts.winemaking
|
|||
|
|||
Juice and yeast
A little anecdotal evidence about native yeast. My wine making
partner and I have a tiny backyard vineyard east of San Diego. Our mourvedre got out of control this year at over 27 brix. The native yeast fermented it absolutely dry. I suppose that gave us more than 15.5 percent alcohol. We did not sulfite or even crush; we just destemmed and waited. The resulting flavor is rich and ripe. Most people love it. I find it a little hot and a little overripe. |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Regular yeast versus Rapid rise yeast | General Cooking | |||
| Volume of must or volume of expected juice for calculating sulfite/acid/yeast needed | Winemaking | |||
| merlot & cab sauv juice and pasteur red & bordeaux yeast | Winemaking | |||
| Wine yeast so much cheaper than beer yeast in bulk? | Winemaking | |||
| fresh juice in pails, yeast already added? | Winemaking | |||
Linear Mode
