The saga continues with the racking of my experimental Riesling fermented with two different yeast strains. Read this if you missed part one.
Up to this point the two batches of Riesling have been fermenting separately. One in a primary fermentation bucket and the other in a six gallon carboy. Little could be observed of the two wines.
However, I recently got a chance to see, smell, and taste the two Riesling batches when I racked them into their respective carboys. Here’s what I found. Continue reading “The Great Riesling Yeast Experiment (Part II)”
Yeast can have a profound affect on the final flavor and aroma profiles of a wine or so we’re told. But how much of a difference is there really from one yeast to another? To answer this question I set up the Great Riesling Yeast Experiment.