Comments on: The Great Riesling Yeast Experiment (Part II) https://winemakersacademy.com/great-riesling-yeast-experiment-part-ii/ Your Winemaking Educational Source Mon, 25 Jun 2018 06:44:22 +0000 hourly 1 https://wordpress.org/?v=6.5.3 By: matt https://winemakersacademy.com/great-riesling-yeast-experiment-part-ii/#comment-168 Sat, 09 Mar 2013 13:47:25 +0000 http://winemakersacademy.org/?p=844#comment-168 In reply to Patrick.

Hi Patrick! I’m glad you enjoyed the post and thank you for sharing your experience.

You’re exactly right about different yeasts clarifying better than others, the RHST has been nearly clear for a while while the W15 doesn’t seem to want to clear. The citrus flavors have started to mellow as I finished degassing so I think you’re on to something here.

Your apple wine sound really good. I’d love to make a batch of that some time.

]]> By: Patrick https://winemakersacademy.com/great-riesling-yeast-experiment-part-ii/#comment-167 Thu, 07 Mar 2013 21:23:49 +0000 http://winemakersacademy.org/?p=844#comment-167 My guess is some of the grapefuit/citrus taste and cloudiness in the W15 is a result of suspended CO2. I’ve found some yeasts just clarify better than others.

I believe CO2 can give off an acidic flavor.

A recent batch of apple wine, when moving it from primary to secondary, tasted and looked like orange juice. It threw me off a lot. When I re-racked it again to help it clarify, the acid was gone and it was replaced with some interesting banana esters and some subtle apple beneath it. It’s now crystal clear and a lot of that initial acidity is gone.

Fun post to read.

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