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yeast for Lemberger & Sangiovese?
Crushing both Lemberger & Sangiovese in the next few days. Need
advice/recommendations on yeast to use for each variety. Will ferment in room at about 80 degrees, plan is to leave on skins 6-9 days. Grapes have good Brix & pH numbers. TA may be slightly high. Premier Cuvee or Pasteur Red or some other for one or both? Thanks |
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