A tale of 2 yeasts!

[4score]

Any more batches with TR 313?
The catalogue writeup sounds really good. ,,, and I hate to order a brick if I need 5 grams.

We did (still doing) a barrel fermentation on a Chardonnay this season and used TR-313. Very impressed at this early date with a great freshness and body result. We started with a 48 run with Prelude and then went all in with the TR-313. Oh, and much more nose than a prior Chardonnay done with another yeast. I've always found the nose lacking, maybe with some trace of H2S, on prior whites (and Roses) without TR-313. It's our go-to yeast now for whites, although CD's experiment here may necessitate another experiment in our winery! Cheers!

 

[Rice_Guy]

You have me wanting to find some and try it

BosaGrape had fifty gram packs so Prairie Vinters has five of the other Renassiance yeast spread out in the club for testing. We are early on the learning curve and as a club making whites that have lots of bitter/ reductive/ thiol flavor. ,,,, and don’t win at state fair ;(

 

[Bmd2k1]

We did (still doing) a barrel fermentation on a Chardonnay this season and used TR-313. Very impressed at this early date with a great freshness and body result. We started with a 48 run with Prelude and then went all in with the TR-313. Oh, and much more nose than a prior Chardonnay done with another yeast. I've always found the nose lacking, maybe with some trace of H2S, on prior whites (and Roses) without TR-313. It's our go-to yeast now for whites, although CD's experiment here may necessitate another experiment in our winery! Cheers!

Curious how your Renaissance yeast(s) journey is going? Just doing my 1st Chardonnay using Allegro (fermentation underway - the smell is awesome!)) and have TR313 that I'm gonna use for a dry Moscato.

Cheers!

 

[4score]

Curious how your Renaissance yeast(s) journey is going? Just doing my 1st Chardonnay using Allegro (fermentation underway - the smell is awesome!)) and have TR313 that I'm gonna use for a dry Moscato.

Cheers!

We are very pleased with 313 for our whites. The Chard tastes great....better than we had hoped. For reds, we use Prelude to start and finish with Avante. I say reds, but for our Zin and Barbera wines, we still go back to the basic yeast pairing of D56 and D80 (split the volume and ferment separately then blend when complete). Cheers!

 

[Bmd2k1]

We are very pleased with 313 for our whites. The Chard tastes great....better than we had hoped. For reds, we use Prelude to start and finish with Avante. I say reds, but for our Zin and Barbera wines, we still go back to the basic yeast pairing of D56 and D80 (split the volume and ferment separately then blend when complete). Cheers!

I've seen talk about "lots" of grapefruit aroma and/or taste with TR313 -- do you find that to be the case?

 

[4score]

I've seen talk about "lots" of grapefruit aroma and/or taste with TR313 -- do you find that to be the case?

Not that I was aware of....but I'll pay attention to that on my next bottle and see if I get that at all.

 

[Bmd2k1]

Not that I was aware of....but I'll pay attention to that on my next bottle and see if I get that at all.

Coolio!

Curious what whites you use TR313 with? How about rose??

Cheers!

 

[4score]

Coolio!

Curious what whites you use TR313 with? How about rose??

Cheers!

We have used it with Chardonnay, Chenin Blanc and Mourvèdre Rose.

 

[MarkeyMark80]

We are very pleased with 313 for our whites. The Chard tastes great....better than we had hoped. For reds, we use Prelude to start and finish with Avante. I say reds, but for our Zin and Barbera wines, we still go back to the basic yeast pairing of D56 and D80 (split the volume and ferment separately then blend when complete). Cheers!

I am still very new to wine making, so what do you mean by starting with Prelude and finishing with Avante? Can you explain the process? Thanks!

 

[winemaker81]

I am still very new to wine making, so what do you mean by starting with Prelude and finishing with Avante? Can you explain the process? Thanks!

Start the ferment with one strain and inoculate with a different one part way through.

I've done it when the original yeast lacked the ABV tolerance to finish a high brix ferment, e.g., the original yeast produced more alcohol than it could tolerate, so I used EC-1118 to finish.

 

[Rice_Guy]

Yeast are classified based on “kill factor” One can start with a weak yeast and as Bryan said inoculate a high kill factor yeast some place in the fermentation. It will then take over and dominate. This is part of the logic behind using commercial yeast instead of wild yeast. Commercial yeast are selected in part by their ability to dominate the fermentation.

Microbial colonies grow in waves. example, if the sugar is all consumed, a new family which was sitting dormant that can metabolize alcohol (Acetobacter) or malic acid (Oneococcus) can dominate the population. This is part of the logic when we advise sanitation. Keeping populations of infection species low reduces the risk.

 

[MarkeyMark80]

Start the ferment with one strain and inoculate with a different one part way through.

I've done it when the original yeast lacked the ABV tolerance to finish a high brix ferment, e.g., the original yeast produced more alcohol than it could tolerate, so I used EC-1118 to finish.

Thanks!