I've previously used Lalvin D47 and EC1118 as well as D254 with my annual blend of Cabernet Sauvignon/Merlot aged in oak.
Any thoughts on using something different this year. It seems EC1118 is
recommended as the only yeast regardless of wine type in many of our
local winemaking stores and is often the only one they carry. But, with
a little effort I can get other strains.
It's a little late to be starting an 04 red but our Niagara vintage
wasn't that great this year and I wasn't going to bother but now have
access to some good quality european juice so I will be starting it in
the next week or so.
Any thoughts would be appreciated.
- posted 15 years ago