D the Catastrophist
Well-Known Member
Miraculix had mentioned in another thread that they were going to be trying an experiment using 50% of two different yeast strains to take advantage of the differing flavors that each yeast imparts. Well that thread was regarding beer yeasts, and all the articles I can find are regarding brewing beer, I was curious if any one had tried this with a wine?
The obvious thing that would need to be taken into account would be compatible fermentation temperature ranges.
But given wine yeasts have a wider range in abv tolerances, would pairing something like a Lalvin k1 with an 18% abv tolerance with a RedStar Montrachet (13%) work? If you do a higher abv wine, would one tapping out first just end up having the flavors it imparts overridden by the other, or would you still be able to taste the flavors it imparts?
The next question would be: How would you avoid one yeast overriding the other?
Then, the last question would be: Why not just make two batches of the same wine using the different yeasts and then combine? Is there any advantage or difference by fermenting together versus separately?
The obvious thing that would need to be taken into account would be compatible fermentation temperature ranges.
But given wine yeasts have a wider range in abv tolerances, would pairing something like a Lalvin k1 with an 18% abv tolerance with a RedStar Montrachet (13%) work? If you do a higher abv wine, would one tapping out first just end up having the flavors it imparts overridden by the other, or would you still be able to taste the flavors it imparts?
The next question would be: How would you avoid one yeast overriding the other?
Then, the last question would be: Why not just make two batches of the same wine using the different yeasts and then combine? Is there any advantage or difference by fermenting together versus separately?