I am going to make a batch of Ken Schramms Mambo in Your Mouth, and I was thinking of using RC 212. I usually use D 47, but my fermenting space maybe a little too warm. I don't have any experience with rc212, any feedback would be great. 
Rc 212?
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fatbloke
Well-Known Member
If you use D47 you should worry about temps. Its known to produce fusels if fermented above 21C/70F......
RC 212 is a red wine isolate. Making reds often benefits from a bit warmer temps than with whites.....
Plus its a bit of a nutrient hog. You need to keep an eye on it to prevent it from going stinky.......
RC 212 is a red wine isolate. Making reds often benefits from a bit warmer temps than with whites.....
Plus its a bit of a nutrient hog. You need to keep an eye on it to prevent it from going stinky.......
gratus fermentatio
Well-Known Member
I am going to make a batch of Ken Schramms Mambo in Your Mouth, and I was thinking of using RC 212. I usually use D 47, but my fermenting space maybe a little too warm. I don't have any experience with rc212, any feedback would be great.
http://www.lalvinyeast.com/RC212.asp
Regards, GF.
