Your Winemaking Educational Source
Choosing a wine making yeast has both practical and artistic considerations. You have to consider the alcohol tolerance as well as the different flavor profiles they can produce.
In the main topic for this episode I walk through my own method for Choosing the Right Wine Making Yeast as well as the resources I use to make sure my yeast strain of choice will work for me. Continue reading “Selecting a Wine Making Yeast – WMA005”
This past weekend (July 7th 2013) my wife and I hosted the very first wine tasting showcasing the wines produced during The Great Riesling Yeast Experiment (part i, part ii, part iii). It was held at our house with just one other couple we invited over.
The point of this wine tasting, and the point of the experiment, was to determine if you could produce distinctly different wines by fermenting the same grape juice with different strains of yeast. I split a six gallon World Vineyard Riesling kit into two, three gallon batches and fermented them separately, one with RHST and the other with W15 yeast strains.
Continue reading “The First Winemaker’s Academy Wine Tasting”
There are many factors that go into choosing a wine making yeast. This is the second most important decision you’ll have to make next to picking the grape varietal to make your wine from.
Choosing the right yeast is important for two reasons. First, different yeasts produce different flavor and aroma profiles to finished wines. This has to do with how the yeast processes the must when it’s digesting the sugars and nutrients. Continue reading “Choosing The Right Wine Making Yeast”
The Great Riesling Yeast Experiment has drawn to a close. The two different Rieslings produced during the experiment have now been finished, blended, and bottled. If you missed the first two parts here is Part I and Part II. Otherwise here’s a brief summary of the experiment. Continue reading “The Great Riesling Yeast Experiment Part III”
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)”