Hi all,
I am attempting Concord for the first time and intend to pitch yeast
tomorrow. Any favorites out there for that? It is a juice only concord that
has a fair amount of color extraction. I intend to finish it semi-sweet or
there abouts. I was thinking of Lavlin's- D47, or K1-1116, or possibly
leaning towards my red favorite RC212. Does anyone recommend a MLF on this
style of wine? Throw me a bone Clyde- I hear your Concord is great! Thanks,
John Dixon

> Hi all,
> I am attempting Concord for the first time and intend to pitch yeast
> tomorrow. Any favorites out there for that? It is a juice only concord
that
> has a fair amount of color extraction. I intend to finish it semi-sweet or
> there abouts. I was thinking of Lavlin's- D47, or K1-1116, or possibly
> leaning towards my red favorite RC212. Does anyone recommend a MLF on this
> style of wine? Throw me a bone Clyde- I hear your Concord is great!
Thanks,
> John Dixon
>
>

Hi John,

I do a maceration with ours, which would impact the yeast selection.
For fermenting juice, I'd probably go with Cotes des Blanc since residual
sugar is not much of a concern.
I don't do MLF on ours. Not sure what impact it would have on the
organoleptics of Concord!?? beyond lowering the acids, of course.

Keep plenty of nutrients at hand. I usually push the maximum on both
Fermaid and DAP for labrusca varieties.


clyde

"J Dixon" > wrote:
> Hi all,
> I am attempting Concord for the first time and intend to pitch yeast
> tomorrow. Any favorites out there for that? It is a juice only concord
that
> has a fair amount of color extraction. I intend to finish it semi-sweet or
> there abouts. I was thinking of Lavlin's- D47, or K1-1116, or possibly
> leaning towards my red favorite RC212. Does anyone recommend a MLF on this
> style of wine? Throw me a bone Clyde- I hear your Concord is great!
Thanks,
> John Dixon

Montrechet works very well for me with Concord.