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.
In this experiment I set out to ferment one Riesling kit in two, three gallon batches with two different yeast strains. Continue reading “The Great Riesling Yeast Experiment (Part I)”