Your Winemaking Educational Source
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 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.
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)”
Yeast, a winemaker’s best friend, and star of the show when it comes to fermenting grapes into wine. They make it all possible. With a properly hydrated yeast your fermentation will start strong and be less likely to get stuck. Which is why it’s critical to understand how to rehydrate yeast. Continue reading “How to Re-Hydrate Yeast”
The unfermented must is a vast and plentiful breeding ground for yeast. Food in the form of dissolved oxygen and sugar abounds. For the right strain of yeast this is the perfect place to establish a thriving empire.
The winemaker sets the yeast in motion. They hydrates the yeast, preparing them to conquer this new-found domain. Once the yeast is awakened they are transplanted to this new land. Continue reading “The Epic Rise and Tragic Fall of a Yeast Empire”