Yeast, Enzymes, Additives and Other Stuff
Yeast, Enzymes, Additives and other stuff
The theme of this blog piece so as not to confuse anyone reading is, Please Grow the Freak Up! I hope after you read this you will understand why I say this. To begin, when I read WinemakingTalk.com I am astounding at the complete stupidity of the questions of most of the posters. It’s like, Oh Gee hmmm let me just go ask a question instead of doing anything on my own to figure something out. What yeast should I use? Should I use yeast nutrient? Do I need to top up a barrel? What is ML Bacteria? And it goes on and on endlessly. One guy scratched his food grade fermenting bucket and wanted to know if it needed to be replaced. That question produced about 8 comments from the “experts”. Also, I have noticed that the difference between WineMakingtalk.com and Winepress.us is growing. One can almost say despite repetitive questions Winepress.us is becoming the Gray Haired Lady of Winemaking Forums. That’s a positive development as far as I am concerned.
Oh yes back to the subject. Let’s start with yeast. What yeast should I use? Use any dam yeast you want, all will ferment your wine. But if you have reason to think one yeast will develop your fruit better than another, read yeast charts from the manufacturers. After picking one, or if possible two, and splitting a batch then you will know which one you like better. Do this over 3 years with the same fruit and then you can offer advice to others. Otherwise shut up and read. One thing if your grape is under ripe use GRE. But you can read about that too . And don’t use Montrachet no matter what anyone says. Well that about covers the subject of yeast.
Yeast Nutrient. Use it! Well that wraps up that subject. Oh which one? Not that many choices. You should be able to name at least 3 if not start reading.
Additives. Additives come in many flavors and colors. All have specific uses. A good place to start understanding their uses is the Scott Fermentation Catalog. Don’t have one? Don’t make wine then. Make Skeeter Pee instead. This arena of Additives is not that easy to master. For example Booster Rouge or Opti Red, which one? Well you can read the description of use but I have been using both year after year many times on the same fruit and I still have a problem telling the difference. Noblesse seems to be good for under ripe grapes. Zac reports this. I have no reason to doubt him but I have never used it myself. Wood Dust is good also in the fermenter when dealing with that problem too. Which ones to buy? Greg Perrucci sums it up nicely. Have all of them in your cabinet to deal with any situation that comes up.
Other stuff. I dare even bring up the subject of Malolactic Fermentation. Just do it and do it with expensive ML bacteria and Nutrient so you don’t have to moan and groan like you are in labor on Winemakingtalk.com when you MLF isn’t working.
Well that about wraps it up. Now if anyone has any questions on what experiences any of us may have with certain products make sure you do a little research and display that in your question before you ask. I am sure all of us will be more than happy to share our thoughts with you.
Boy that felt good!