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It’s currently in the fridge around 33F. Do you vacuum seal it again after use? How do you store it? I still have 60 grams of Avante from last year.

I just ordered some. I had to buy half a kilo when I only need about 30-40 grams lol.

Has anyone used Renaissance Bravo for Cabernet Sauvignon? I am considering using this yeast but don’t know much about it. In the past I’ve used Renaissance Avante with a Zinfandel that turned out great. I liked the flavor notes that Renaissance posted for Bravo over Avante for a Cabernet. I have...

I have a crusher/destemmer. What are the typical pH ranges you see on your Nebbiolo? Any cold soaking? I was looking at either BM45 or Renaissance Bravo yeast. I always use some sort of yeast hydration product. Do you put yours through MLF?

Thank you. I wasn’t sure where to begin with pH levels and what would be acceptable. I would definitely blend over chemical adjustments. I usually let my wine bulk age for no less than a year. I want to make a Pinot Noir as well but I can’t find fresh grapes, only must/juice pails. The grapes...

I own a crusher/destemmer and press. I’ve made a few wines from grapes, after 9 years of wine kits, meads and fruit wines. My question is more on the lines of: How do you handle the high acidity of this grape? Do you find that typically you have to raise the pH levels to start fermentation...

Good afternoon everyone. I am thinking of different wines to make next year. I believe I will try to make a Nebbiolo from grapes. A local company brings them in from Italy. Has anyone done this before? I hear it can be quite challenging. I am still newer to making wine from grapes. Any advice or...

I agree with you. I’m on the East Coast where it is more difficult to get “fresh” grapes. Most grapes are trucked in, 3-5 days, and sat in a cold storage warehouse for an unknown amount of time before you are called to come pick them up. I have been looking more and more into it. I am...

I use VP41 on my reds and love it. From the research I have done MBR-31 produces more diacetyl than VP41 but is much more sensitive than VP41. I think I will give it a try and see how it goes. Another technique I have been looking into is short term maceration using Lallzyme Cuvée Blanc. From...

I went with Renaissance Avante from Lodi Wine Labs. I looked into the shipping of the other yeast I was going to go with and it was about a 6 dollar difference. Figured for an extra 6 dollars I’ll try it out. Everyone raves about it so it can’t be bad.

I am just North of Pittsburgh.

I have VP41 also. I was under the impression that MBR-31 would be a better producer of diacetyl

Next year I’ll be purchasing fresh juice instead of white grapes and a neutral barrel to ferment in. With these grapes, unknown how long ago it was harvested, and then shipped from the West Coast to the East Coast I was planning on as much protection as possible. I’ve been a lot wine maker for...

Good evening. I am new to white wine making from grapes. Especially with what I am trying to accomplish with this years Chardonnay. I am looking at different wine fermentation additions and I’m slightly confused. My goal is to make a full bodied buttery oaked Chardonnay. I picked up (not knowing...

That’s who I found. I am on the Eastern coast. Shopping for just the barrel amount of yeast costs more than the yeast 🤣

Only downside to Avante is that it is not readily available in my area under 500 grams. I found one place online that repackages it to small home winemakers but charges 20 dollars to ship.

I don’t have any experience with that yeast brand but I have heard good things. Thank you for the oak suggestion. I happen to have extra medium toast oak I can use. I will save the med + for another batch.

Good evening. This year I pre ordered some “Zinderella” Zinfandel grapes. 3 lugs. I am torn between two yeast selections. What I currently have is RC-212 and VRB. I have heard that both make a great Zin. VRB is recommended by Lanza - Musto. What I like about both RC-212 and VRB is the low...

All of the barrel fermented chardonnays I have seen have been on their side with an airlock in the hole.

I agree. It can be challenging. It will be stirred daily for oxygen. From my thinking (I could be totally wrong here), it can’t be too much different from fermenting in a barrel. Barrels allow micro oxidation but not enough that would make a difference during fermentation in another closed vessel.