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Just in case anyone is interested, I reached out to the CHR Hansen rep with questions about Melody and this was their response: Thank you for reaching out to Chr. Hansen regarding our Viniflora range of yeast and bacteria for winegrapes. I’ll answer your questions in general terms then ask a...

Bosagrape sells Bravo in 50 gram packs for $12 Canadian. I did a order from them for a bunch of stuff and it was less than $20 Canadian for shipping for everything. Got it in 4 days (in WI). They do have one cheaper T. delbueckii yeast Zymaflore Alpha in 50g for $21 Canadian as well. I got a...

I am planning a split fermentation in a couple weeks and wanted to know people experience with Bravo (renaissance) yeast (another no sulfide yeast). I’m planning a cab sav starting with Biodiva (T. delbrueckii) followed by Avante in one fermentor and Biodiva followed by Bravo in another. Any...

You can make a nice rose with the saignee method to concentrate you reds. It really depends on the time on the skins. I usually have done 18-24 hr skin soak. Then I take a large sanitized stainless steel strainer basket and push on top of the must. Then I proceed with a 4 cup Pyrex to take off...

Alright, thanks for the feedback everyone. I think you might have talked me out of the Melody. I got a 10 g vial for $3ish so not a big deal. However, the good news is I have some Biodiva (T. delbrueckii same a Prelude but slightly different). I will follow it with some Allegro (honestly this...

Thanks for your experience. I really appreciate your input. I guess I had some follow up questions: 1. Where did your class source the yeast? 2. How did you rehydrate the yeast? Water temp? I know there are particular instructions on rehydration water temps that are different than normal due to...

https://scottlab.com/content/files/Documents/Handbooks/WinemakingHandbook2020.pdf It states it in the Scott Labs 2020 handbook under Laktia ( L. thermotolerans ) product. "It is important to note that lactic acid >3g/L can inhibit malolactic bacteria ". Also, "Wines with levels above 5 g/L...

I am very interested in trying a new yeast in a couple weeks, "Melody" by CHR Hansen. I was going to try it with a higher end chardonnay. Anyone that has experience with it, please share. I like the fact it has T. delbrueckii, and L. thermotolerans, in addition to S. cerevisiae. I bought a...

I do usually measure brix, TA, and pH. Honestly, I was thinking if the numbers are true to there website, I am going to ferment 4 buckets of the cab sav and 1 bucket of merlot together. Then, 1 will ferment the other 2 buckets of merlot separately. The combo, will give a brix of 24.7 and a...

Hey SLM, do you mind sharing the starting TA and pH (if you took them before adjustment) on both the Merlot and the Cab Sav. I am prepping for a fermentation in May and have 4 buckets of the exact same Cab Sav and 3 buckets of the Merlot. Thanks

I would still go for the Pfizer or Moderna (if you have a choice). I got Pfizer back in late December. Their efficacy data is far better (even 14 days after 1st shot). Also, Pfizer and Moderna efficacy is based on "any symptoms". The J&J efficacy was based on moderate to severe disease...

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KCCam said: @Cap Puncher says the daily limit of copper in drinking water is 10 ppm. . Just to keep thing straight, the EPA copper limit in drinking water is 1.3mg/mL. The upper limit if daily copper ingestion from all sources (food, multivitamin, water, wine lol, etc) is 10mg (from the NIH)...

I agree, I have used Reduless more than once, even a 3rd time on some batches. Do bench trials if you can. It's can work. Also, I have used copper on batches previous with with only to find that the sulfur smell re-emerged months later. I was using argon to purge the headspace. I later...

CDrew, I saw that on other threads that you were going to be using "Bravo". How did that fermentation go? I like the idea of increased glycerol production for mouthfeel. I was thinking of a split fermentation one with Prelude + Avante, the other with Bravo and combine the results in the...

Thanks for the info, I’ll really appreciate it. You are definitely talking me into trying it. You have me interested in Avante yeast. I saw on their website that it is “moderate”for volatile acid. Have you noticed issues with this? Have you used the Bravo yeast they produce as well? Lastly...

That’s a nice yield. Did you water back to begin with at all? Also, what was your yield on the cab sav?

Do NOT add k meta until malo finishes. As soon as malo is done, I would kmeta and splash rack. You can splash stir hard under vacuum / inert gas. Again, malo can be sensitive to O2 added. Again you could look at the Scott’s lab guide and think about noblesse if you still have an issue. (It...

I would NOT hang a copper wire in the carboy. For one, you would not now how much copper is going in. To much copper can cause bitterness and prematurely oxidize if your not careful (and is a heavy metal that can cause health issues I high amounts). I don’t think you are at that point yet...

Any updates on the comparison with the Prelude? I am wanting to try on a cab sav this spring. How is the comparison going n aromatics and flavor intensity?