I'll be pitching yeast in a day or two in a Zin(2 part), Cab.Sauv.(1),and Sangiovese(1) primary blend. The 2 yeasts I have are BM45 and D254. I'm thinking maybe BM45. Anyone have any experience with these strains of yeasts?
You can't go wrong with D254.
Bob
snipped-for-privacy@gmail.com wrote:
I would use BM45, ferments well and does contribute to primary fruit flavours, more for robust reds. For SAN I would use a more aromatic yeast
Both make good zin..... I don't like jammy zin, so i tend to use D254 over BM45. If I want licorice overtones, I'll do a split fermentation of maybe 3/4 fermented with D254 and 1/4 fermented with D80. If you have the luxury of split fermentation.. I recommend you try some of both, then do blending trials to determine what you like best.... 100% BM45, 75%BM45/25%D254, 50/50, 25/75, 100%D254.
I found I prefer a blended combo... the blend is a well-guarded secret :-) Gene
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