I made a pretty big mistake this morning. I just bought some frozen Sangiovese grapes and just this morning I added nutrient and pitched the yeast. Yesterday I purchased the yeast and I recalled from the Brehm website that they suggested a yeast, I think it was D10. So I bought, and pitched, D47, yeast which is intended for Chardonnay.
What can I do if anything and what will happen to this wine?
I haven't visited this forum for a while, glad to see it is still active and helpful.
Dan
Don't worry, it will be fine. D47 is used a lot for white wine production because it will ferment at lower temperatures which favors a more fruity wine. Just be aware of the temperature range for this yeast and all should be well.
I always use RC212 for my Sangiovese You should be OK just a little different. Who knows you may like it. Not sure what D10 is.
Tom
Home of the MOON RIVER BREWERY and DELANCO VINEYARDS
Also, if the sugar level in the grapes is high, D47 might have a hard time finishing to dryness - I think it's rated to max 14% alcohol, while most of the "designer" red yeast go up to 16%. I know of people who throw in some EC1118 around sg 1.010 or so, so you might want to consider that if you are in a high sugar scenario.
Pp
I was thinking the same thing; I have noticed most of my wines made with D47 never quite got to dryness, they stopped at 0.4% RS. I actually went back to EC1118 this year. At minimum, I would make sure you keep the must above 70F to get it going really well, that could avoid it sticking. D47 is a good strain; don't take this wrong.
Joe
I brought the sugar down from around 27 brix to 24-24.5 brix using acidulated water. The ferment is at around 24 - 25 degree celcius (77 degrees F) and is strong. I'll watch it and pitch 1118 if it doesn't get all the way to dryness.
Thanks for all your comments.
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