Crushing both Lemberger & Sangiovese in the next few days. Need advice/recommendations on yeast to use for each variety. Will ferment in room at about 80 degrees, plan is to leave on skins 6-9 days. Grapes have good Brix & pH numbers. TA may be slightly high.
Premier Cuvee or Pasteur Red or some other for one or both?
Thanks
I've never made a Lemberger, but either yeast would be good for Sangiovese. I used BRL-97 last year, and that was also good.
Be sure to stir the bottom of the fermenters once a day or so if you do extended maceration, and press immediately if you start to pick up H2S stink. After pressing, let the wine settle for a couple of hours and rack it off the real heavy lees too. You shouldn't have an H2S problem then. BTW, I wouldn't discard the heavy lees, but I'd keep it separate from the rest while it settles and not use it if it develops a problem. It's always good to keep your options open.
Tom S
I just finished a Sangiovese ferment in three days (!) using Pasteur Red and a hint of Champagne. So far so good--I'm going to let it sit until the cap drops.
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