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I'd like to do that, but set aside a couple bottles of each before blending, for evaluation after ageing.

I've actually done many side by side comparisons of beer yeasts. Telling a lager from an English ale from a Belgian isn't that hard, but telling one lager from another, or one English ale from another... There are differences, but they are subtle, and they keep changing in the bottle over time...

Your descriptions work for me. Was the Zin from grapes? I would think the AMH would drive a longer maceration in that case, which could have a significant impact.

Years ago when I was dabbling with winemaking I used 1118 and D47 on whites and Pasteur Red on reds, and they all worked as advertised. Now there are all these interesting choices and I guess I'm mostly wondering how they compare to Pasteur Red or whatever they are calling it now. It was...

What if the test was BDX vs Clos on homegrown Cabernet Franc and Dornfelder?

Merchants offer a dazzling array of yeast options with descriptions that make us want to try them all, even suggesting that we blend several for greater complexity. We are inclined buy into the marketing hype, sniffing and tasting throughout the process and convincing ourselves that we can...