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joeswine
joeswine
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Understanding the yeast
When i first decide to make a style of wine i usually look for the wines profile from different views of reading. Then i decide on what attribute I want the wine to take on for that style of wine and my tastes, keeping in mine that when I make a wine I usually aiming for competition wine making and try to make the wine, in the profile that it really should be not how i like it .I know that, statement doesn't sit well with a lot of my fellow wine makers and so be it,by veiwing different wine yeast charts I have gained different prospectives on the same wines and as most of you know by now I learned how to think outside the box .
check all the possibilities in the yeast world for the style and profile of the wine you intend to make take time to explore the world of yeast ,remembering their not all created equal and learn to think outside the box always.
Happy new year.
When i first decide to make a style of wine i usually look for the wines profile from different views of reading. Then i decide on what attribute I want the wine to take on for that style of wine and my tastes, keeping in mine that when I make a wine I usually aiming for competition wine making and try to make the wine, in the profile that it really should be not how i like it .I know that, statement doesn't sit well with a lot of my fellow wine makers and so be it,by veiwing different wine yeast charts I have gained different prospectives on the same wines and as most of you know by now I learned how to think outside the box .
check all the possibilities in the yeast world for the style and profile of the wine you intend to make take time to explore the world of yeast ,remembering their not all created equal and learn to think outside the box always.
Happy new year.
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joeswine
joeswine
- Joined
- Nov 15, 2007
- Messages
- 8,859
- Reaction score
- 2,895
Yeast charts
THINK OF THE POSSIBILITIES,
.
• MT: Ability to enhance varietal fruit and floral aromas. In Cab Franc MT emphasizes berry, along with straw­berry jam, caramel, and some spice notes. Good colour stability along with enhanced tannic structure and rich mouthfeel. Great by itself or as part of a blend.
• BDX: Good all-around choice for berry, plum, and jam in the Classic Bordeaux profile. Moderate rate fermenter with good colour retention. Useful for developing struc­ture in the wine by re-enforcing existing tannins- both good and bad, so don’t use with un-ripe fruit.
• BM45: Big mouthfeel, strong plum along with notes of cherry liquor, rose petal, jam, and some berry. Classi­cally Italian in style. Good colour stability and helps to minimize vegetative characters.
• ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for main­taining a lively freshness.
• ICV-D254: Big mouthfeel and rounding of tannins. In­tense fruit: more dried than
• fresh with a focus on plum. Helps with colour stability and is useful for adding body to blends.
• ICV-D80: Big volume and fine grain tannin, with plum and spice in Cabernet Franc. Great for bringing more positive tannin intensity to a blend.
• ICV-GRE: Brings fresh, berry fruit foreword along with good mouthfeel. Useful for adding fresh fruit to a blend. Effective for reducing herbaceous and vegetal notes in under-ripe fruit.
• RC212: Contributes to structure, with ripe berry, bright fruit and spice. Good colour stability and great for add­ing complex fruit to a blend.
• RP15 (VQ15): Useful for adding spice and colour sta­bility to a blend.
Cabernet Sauvignon
• MT: Ability to enhance varietal fruit and floral aromas, along with strawberry jam, caramel, and spice notes. Good colour stability along with enhanced tannic struc­ture and rich mouthfeel. Great by itself or as part of a blend.
• BM45: Big mouthfeel, notes of cherry liquor, rose petal, jam, plum, berry, along with earthy and spicy elements. Classically Italian in style. Good colour stability and helps to minimize vegetative characters.
• BDX: Good all-around choice for berry, plum, and jam in the Classic Bordeaux profile. Moderate rate fermenter with good colour retention. Useful for developing struc­ture in the wine by re-enforcing existing tannins- both good and bad, so don’t use with un-ripe fruit.
• ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for main­taining a lively freshness.
• RP15 (VQ15): Emphasizes the berry aspects of the fruit, along with delivering colour stability, increased mouth­feel and agreeable tannins.
• ICV-D254: Big mouthfeel and rounding of tannins. In­tense fruit: more dried than fresh with a focus on berry and jam characters. Helps with colour stability and is useful for adding body to blends.
• ICV-D80: Big volume and fine grain tannin. Great for bringing more positive tannin intensity to a blend.
• ICV-GRE: Brings fresh, berry fruit foreword along with good mouthfeel. Useful for adding fresh fruit to a blend. Effective for reducing herbaceous and vegetal notes in under-ripe fruit.MoreWine!™ MoreManuals are trademarks of MoreFlavor!™ Inc. This document is copy written by MoreFlavor!™ Inc.
Grenache
• ICV-GRE: Strong berry and fresh fruit characters, along with some spice if present in the fruit. Enhances fore-mouth impact.
• SYR: Berry and spice, along with an enhanced mouth­feel is nicely brought out by SYR in Grenache.
• MT: Soft berry notes along with colour stability and en­hanced mouthfeel.
• RP15 (VQ15): Rich berry characters, along with min­eral notes. Enhances mouthfeel to make a lush wine.
• ICV-D254: Concentrated fruit with a focus on soft plum in Grenache. Great mouthfeel enhancement. Good for adding body to a blend.
• ICV-D80: Plum, spice and structure. Great as a blending component.
• BDX: Plum characters developed, in addition to colour stability and tannic structure re-enforcement. Useful as a blending component.
• BM45: Jammy plum, with some earthy spice. Big mouthfeel contribution along with good colour stability.
Merlot
• MT: Ability to enhance varietal fruit and floral aromas. In Merlot, MT emphasizes berry, along with strawberry jam, caramel, and some spice notes. Good colour stability along with enhanced tannic structure and rich mouthfeel. Great by itself or as part of a blend.
• BM45: Big mouthfeel, strong plum along with notes of cherry liquor, rose petal, jam, and some berry. Classically Italian in style. Good colour stability and helps to minimize vegetative characters.
• BDX: Good all-around choice for berry, plum, and jam in the Classic Bordeaux profile. Can often bring out spice notes if in the fruit. Moderate rate fermenter with good colour retention. Useful for developing structure in the wine by re-enforcing existing tannins- both good and bad, so don’t use with un-ripe fruit.
• RP15 (VQ15): Emphasizes the berry aspects of the fruit, often along with some spice in Merlot. In addition, colour stability, increased mouthfeel and agreeable tannins are also contributed.
• ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for maintaining a lively freshness.
• ICV-D254: Big mouthfeel and rounding of tannins. Intense fruit: more dried than fresh with a focus on plum characters in Merlot. Helps with colour stability and is useful for adding body to blends.
• ICV-D80: Big volume and fine grain tannin, with plum and spice in Merlot. Great for bringing more positive tannin intensity to a blend.
• ICV-GRE: Brings fresh, berry fruit foreword along with good mouthfeel. Useful for adding fresh fruit to a blend. Effective for reducing herbaceous and vegetal notes in under-ripe fruit.
Nebbiolo
• SYR: Côtes du Rhône isolate usually for classic Syrah aromas: however when used in a Nebbiolo it nicely emphasizes berry, and licorice.
• ICV-D80: Big volume and fine grain tannin, with spice and licorice in a Nebbiolo. Great for colour stability and for bringing more positive tannin intensity to a blend.
• RP15 (VQ15): Emphasizes the berry aspects of the fruit, along with licorice notes. In addition, colour stability, increased mouthfeel and agreeable tannins are also contributed.
• ICV-D21: Plum jam emphasized, along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing.
• BM45: Big mouthfeel, plum jam, along with earthy and spicy elements. Good colour stability and helps to minimize vegetative characters.
• AMH: Enhances clove and nutmeg spicy elements, along with cherry notes in a Nebbiolo. Complex with good red fruit flavours and aromas.
Pinot Noir
• AMH: Enhances clove and nutmeg spicy elements, complex with good red fruit flavours and aromas. Colour friendly, some mouthfeel and structure, as well.
• RC212: Ripe berry, bright fruit and spice. More structure than mouthfeel, with good colour retention.
• BM45: Big mouthfeel and jam along with some earthy and spicy elements. Good colour stability and helps to minimize vegetative characters.
• RP15 (VQ15): Emphasizes red fruit, along with spice. In addition, colour stability, increased mouthfeel and agreeable tannins are also contributed.
• ICV-GRE: Brings fresh red fruit foreword along with good mouthfeel. Also effective for reducing herbaceous and vegetal notes in under-ripe fruit. Useful as a blending component.
• W15: Normally for German whites, when used in a Pinot W15 will give bright fruit focusing on berry notes as well as contribute mouthfeel.
Sangiovese
• BM45: One of the best all-around choices for Sangiovese. With big mouthfeel, plum, fruit jam, rose, and cherry
• MT: Colour intensity, tannic structure, and mid-palate enhancement stressed, along with berry, red fruits and floral notes being emphasized in a Sangiovese.
• SYR: Côtes du Rhône isolate usually for classic Syrah aromas: however when used in a Sangiovese it nicely emphasizes the berry, plum, and floral aspects.
• ICV-D254: Big mouthfeel and rounding of tannins. Intense fruit: more dried than fresh, emphasizing plum in Sangiovese. Helps with colour stability and is useful for adding body to blends.
• ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for maintaining a lively freshness.
• ICV-D80: Big volume and fine grain tannin, floral notes in a Sangiovese. Great for bringing more positive tannin intensity to a blend.
• AMH: Enhances clove and nutmeg spicy elements, along with berry in a Sangiovese. Complex with good berry flavours and aromas.
• ICV-GRE: Brings fresh, red berry fruit foreword along with good mouthfeel. Also effective for reducing herbaceous and vegetal notes in under-ripe fruit.
Syrah / Petit Syrah
• SYR: Côtes du Rhône isolate for classic Syrah aromas: violets, raspberries, cassis, strawberries, black pepper, and grilled meat.
• BM45: Big mouthfeel, emphasizes the fruit and structure along with some earthy and spicy elements. Good colour stability and helps to minimize vegetative characters.
• ICV-D254: Big mouthfeel and rounding of tannins. Intense fruit: more dried than fresh along with a nice spice quality if present in the fruit. Helps with colour stability and is useful for adding body to blends.
• RP15 (VQ15): Emphasizes the fruit, along with spice and black pepper notes. In addition, colour stability, increased mouthfeel and agreeable tannins are also contributed.
• ICV-D80: Big volume and fine grain tannin, smoke and licorice, along with spice and pepper notes. Great for bringing more positive tannin intensity to a blend.
• AMH: Enhances clove and nutmeg spicy elements, complex with good fruit flavours and aromas. Some mouthfeel and structure, as well.
• ICV-GRE: Brings fresh fruit foreword along with spice and violet aromas. Good mouthfeel enhancement, as well. Effective for reducing herbaceous and vegetal notes in under-ripe fruit.
• BDX: Good all-around choice for berry and jam. Will also bring out some of the leather and spice elements if they are in the fruit. Moderate rate fermenter with good colour retention. Useful for developing structure in the wine by re-enforcing existing tannins- both good and bad, so don’t use with un-ripe fruit.
• ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for maintaining a lively freshness.
Tempranillo
• MT: Good choice for berry, red fruits and floral notes, along with mid-palate enhancement. Nice by itself, or as a blending foundation.
• SYR: Côtes du Rhône isolate usually for classic Syrah aromas: however when used in a Tempranillo it nicely emphasizes the berry, plum, and floral aspects. Nice by itself, or as fruit and top-notes in a blend.
• RP15 (VQ15): Emphasizes the berry aspects of the fruit, along with mid-palette enhancement in Tempranillo. Colour stability, increased mouthfeel and agreeable tannins are also contributed.
• BDX: Good all-around choice for berry and jam. Moderate rate fermenter with good colour retention. Useful for developing structure in Tempranillo by re-enforcing existing tannins- both good and bad, so don’t use with un-ripe fruit.
• ICV-D254: Big mouthfeel and rounding of tannins. Intense fruit: more dried than fresh, emphasizing plum in Tempranillo. Helps with colour stability and is useful for adding body to blends.
• BM45: Big mouthfeel and plum are brought out in Tempranillo by BM45. Good colour stability and helps to minimize vegetative characters.
• ICV-GRE: (brings fresh, red berry fruit foreword along with floral notes. Good mouthfeel. Also effective for reducing herbaceous and vegetal notes in under-ripe fruit)
• ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for maintaining a lively freshness.
• ICV-D80: Big volume and fine grain tannin, along with floral tones in a Tempranillo. Good tool for bringing more positive tannin intensity to a blend.
Zinfandel / Primitivo
• BM45: Good all-around choice with big mouthfeel, jam, plum, and berry along with earthy and spicy elements. Good colour stability and helps to minimize vegetative characters.MoreWine!™ MoreManuals are trademarks of MoreFlavor!™ Inc. This document is copy written by MoreFlavor!™ Inc.
• RP15 (VQ15): Emphasizes the berry aspects along with mineral and spice elements in Zin. Colour stability, increased mouthfeel and agreeable tannins are also contributed. Higher alcohol tolerance may also be helpful in making certain styles.
• ICV-D80: Big volume and fine grain tannin, mineral, black pepper, and spice in a Zin. Great for bringing more positive tannin intensity to a blend.
• AMH: Enhances “clove” and “nutmeg” spicy elements, along with minerality in a Zin. Complex with good berry flavours and aromas.
• BDX: Good all-around choice for berry, and jam notes. If there is some spice in the fruit, BDX will help bring it out. Moderate rate fermenter with good colour retention. Useful for developing structure in the wine by re-enforcing existing tannins- both good and bad, so don’t use with un-ripe fruit.
• ICV-D254: Big mouthfeel and rounding of tannins. Intense fruit: more dried than fresh, emphasizing plum and berry. Helps with colour stability and is useful for adding body to blends.
• SYR: Côtes du Rhône isolate usually for classic Syrah aromas: however when used in a Zin emphasizes the berry and plum aspects.
• ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for maintaining a lively freshness.
WHITES (Vinifera):
Chardonnay
• ICV-D47: Complex white with citrus, dried apricot, pineapple and floral notes. Lees contact gives ripe spicy aromas with tropical and citrus tones developing, along with nuts. Adds volume/mouthfeel. Barrel fermentation and lees aging recommended. Good single-strain or as a blending component.
• T306: Exotic fruit and pineapple, with elegant white fruit notes in Chardonnay. Contributes to mouthfeel and lees aging is recommended. Good as a single-strain or as a blending component.
• CY3079: Classic white burgundy: rich, full mouthfeel with aromas of fresh butter, almonds, honey, white fruit, flowers and pineapple. Barrel fermentation and lees aging recommended.
• QA23: Usually used in terpenic whites, it enhances the floral, aromatic aspects of a grape. In Chardonnay, floral, white peaches are emphasized with an equal clarity in both aroma and taste. Great as a “top-note” in a blend.
• BA11: Fresh fruit aromas of orange blossom, pineapple, and apricot develop, along with clean aromatics, lingering flavours, and an intensified mouthfeel.
• Rhône 4600: Apricot and tropical fruit with enhanced mouthfeel contribution. Delivers fat roundness and balance along with light esters. Good as a blending component.
• ICV-D254: Usually used as a blending component, D254 gives stone fruit flavours, aromas of nuts, smoke, and sourdough, along with a creamy mouthfeel. Good for adding complexity and mouthfeel to a blend.
• ICV-GRE: Brings fresh melon foreword along with good mouthfeel. Also effective for reducing herbaceous and vegetal notes in under-ripe fruit.
Gewürztraminer
• QA23: Often used in terpenic whites, it enhances the aromatic aspects of a grape. In Gewürtztraminer, QA23 focuses on citrus and spice notes and makes an elegant, fruit-focused, floral, and aromatic wine.
• W15: Swiss isolate used to create white wines with a focus on intense, bright fruit and a heavy mouthfeel that gracefully stands up to long term aging. In Gewürtztraminer, spice, rose and citrus notes are nicely emphasized. Good as a single-strain or as a blending component.
• ICV-D47: Elements of flint stone/mineral, along with rose are brought out by D47 in a Gewürtztraminer. Lees contact gives rise to ripe spicy aromas with tropical and citrus tones developing. Adds volume/mouthfeel.
• BA11: In Gewürtztraminer, rose and flint stone/mineral elements are developed, along with clean aromatics, lingering flavours, and an intensified mouthfeel)
• R2: Sauternes isolate used for expression of spice and flint stone/mineral notes in an intense, direct fruit-style Gewürztraminer.
• ICV-GRE: Brings fresh citrus tones foreword along with flint stone/mineral. Good mouthfeel. Useful for reducing herbaceous and vegetal notes in under-ripe fruit.
Muscat
• R2: Sauternes isolate well suited for the creation of floral, intense, direct fruit-style wines, such as Muscat.
• QA23: Often used in terpenic whites, it enhances the aromatic aspects of a grape. In Muscat, QA23 really brings out the floral notes and makes an elegant, fruit focused, aromatic wine.
• W15: Swiss isolate used to create white wines with a focus on intense, bright fruit and a heavy mouthfeel that gracefully stands up to long term aging.
• ICV-GRE: In Muscat, GRE will create a wine with intense fruit and a big mouthfeel. Useful for reducing herbaceous and vegetal notes in under-ripe fruit, as well.MoreWine!™ MoreManuals are trademarks of MoreFlavor!™ Inc. This document is copy written by MoreFlavor!™ Inc.
• BA11: Floral with soft apricot notes, along with good mouthfeel contribution. Good for blends.
• ICV-D47: Elements of flint stone/mineral, along with rose are brought out by D47 a Muscat. Lees contact gives rise to ripe spicy aromas with tropical and citrus tones developing. Good as a blending component. Adds volume/mouthfeel.
Pinot Gris/Grigio
• BA11: In Pinot Gris, floral, peach, apricot, and tropical fruit elements are developed, along with clean aromatics, lingering flavours, and an intensified mouthfeel. Good single-strain choice.
• QA23: Usually used in terpenic whites, it enhances the aromatic aspects of a grape. In Pinot Gris, QA23 focuses on floral, along with peach/apricot notes. It makes an elegant, fruit-focused, floral, and aromatic wine.
• Rhône 4600: Peach, apricot and tropical fruit with enhanced mouthfeel contribution. Delivers fat roundness and balance along with light esters. Good either as a single strain or as a blending component.
• ICV-D47: Tropical fruit, along with a rich mouthfeel is brought out by D47 in a Pinot Gris. Lees contact gives rise to ripe spicy aromas with tropical and citrus tones developing. Adds volume/mouthfeel. Lees aging recommended. Good single-strain or as a blending component.
• ICV-GRE: Brings fresh pear and melon tones foreword along with good mouthfeel. Useful for reducing herbaceous and vegetal notes in under-ripe fruit.
• R2: Sauternes isolate used in a Pinot Gris for expression of, tropical fruit notes in an intense, direct fruit-style wine.
• ICV-D254: As a blending component, D254 gives stone fruit flavours, aromas of nuts, smoke, and sourdough, along with a creamy mouthfeel. Good for adding complexity and mouthfeel.
• CY3079: Classic white burgundy: rich, full mouthfeel with aromas of fresh butter, almonds, honey, white fruit, flowers and pineapple. Barrel fermentation and lees aging recommended. Good for adding complexity and mouthfeel to a blend.
Riesling
• BA11: In Riesling, floral and tropical fruit elements are developed, along with clean aromatics, lingering flavours, and an intensified mouthfeel.
• W15: Swiss isolate used to create white wines with a focus on intense, bright fruit and a heavy mouthfeel that gracefully stands up to long term aging. In Riesling, floral and citrus notes are emphasized. Good as a single-strain or as a blending component.
• QA23: Usually used in terpenic whites, it enhances the aromatic aspects of a grape. In Riesling, QA23 focuses on citrus notes and makes an elegant, fruit-focused, floral, and aromatic wine.
• ICV-D47: Elements of apple, rose and peach are brought out by D47 in a Riesling. Lees contact gives rise to ripe spicy aromas with tropical and citrus tones developing. Adds volume/mouthfeel.
• T306: Rose and peach notes are nicely emphasized. Contributes to mouthfeel and is a good blending component.
• R2: Sauternes isolate used for expression of tropical/passion fruit notes in an intense, direct fruit-style Riesling.
• R-HST: Austrian isolate that retains fresh varietal character while contributing body and mouthfeel, rose and peach characteristics are accentuated. Used
• to produce a crisp, leaner-styled Riesling capable of showing minerality that is intended for aging.
• ICV-GRE: Brings fresh tropical fruit tones foreword along with good mouthfeel. Also effective for reducing herbaceous and vegetal notes in under-ripe Fruit.
Roussanne
• W15: Swiss isolate used to create white wines with a focus on intense, bright fruit and a heavy mouthfeel that gracefully stands up to long term aging. In Roussanne, elements of mineral, spice, citrus zest, and floral notes are Emphasized. Good single-strain choice.
• VL3: Mineral, spice, and citrus zest are all enhanced by VL3 in Roussanne. Good single-strain choice or as a blending component.
• BA11: In Roussanne, floral elements are developed, along with clean aromatics, lingering flavours, and an intensified mouthfeel.
• ICV-D47: Elements of spice, as well an increase in volume are brought out by D47 in Roussanne. Lees contact gives rise to ripe spicy aromas with citrus tones developing. Good for adding spice to a blend. Lees aging recommended.
• QA23: Usually used in terpenic whites, it enhances the aromatic aspects of a grape. In Roussanne, QA23 focuses on citrus zest notes and makes an elegant, fruit-focused, floral, and aromatic wine.
• ICV-D21: Floral and citrus zest notes are emphasized, along with an increase in volume. Maintains good acidity.
• ICV-D254: Contributes mineral, spice, and volume to a Roussanne. Good as a blending component.
Sauvignon Blanc
• VL3: Enhances the classic Sauvignon Blanc characteristics MoreWine!™ MoreManuals are trademarks of MoreFlavor!™ Inc. This document is copy written by MoreFlavor!™ Inc.
including citrus zest, lemon grass, and lime leaf. Very French in style, with complexity and not just fruit being emphasized. Good single-strain choice or as a blending component.
• QA23: Usually used in terpenic whites, it enhances the aromatic aspects of a grape. In Sauvignon Blanc, QA23 focuses on citrus notes and makes an elegant, fruit-focused, floral, and aromatic wine.
• ICV-D47: Complex white with citrus and floral notes. Lees contact gives ripe spicy aromas with tropical and citrus tones developing. Adds volume/mouthfeel. Barrel fermentation and lees aging recommended. Good single-strain or as a blending component.
• T306: Exotic fruit and pineapple, with elegant tropical notes in Sauvignon Blanc. Contributes to mouthfeel and lees aging is recommended. Good as a blending component.
• BA11: In Sauvignon Blanc, fresh fruit aromas of citrus, pear/melon, tropical fruit and some spice develop, along with clean aromatics, lingering flavours, and an intensified mouthfeel.
• R2: Sauternes isolate used for expression of Sauvignon Blanc aromas, tropical/passion fruit notes in an intense, direct fruit-style wine.
• ICV-K1: Creates a light, crisp, fresh wine that will bring out the grassy/asparagus qualities of a Sauvignon Blanc.
• W15: Swiss isolate used to create white wines with a focus on intense, bright fruit and a heavy mouthfeel that gracefully stands up to long term aging.
• Rhône 4600: Tropical fruit with enhanced mouthfeel contribution. Does not enhance varietal characteristics, but does contribute fat roundness and balance along with light esters. Good as a blending component.
• ICV-GRE: Brings fresh pear and melon tones foreword along with good mouthfeel. Useful for reducing herbaceous and vegetal notes in under-ripe fruit.
Viognier
• BA11: In Viognier, floral, stone fruit and tropical flavors and aromas develop, along with clean aromatics, lingering flavours, and an intensified mouthfeel. Great single strain.
• QA23: Often used in terpenic whites, it enhances the aromatic aspects of a grape. In Viognier, QA23 really brings out the floral and tropical notes, making an elegant, fruit focused, aromatic wine.
• R2: Sauternes isolate well suited for the creation of a floral, tropical, intense, direct fruit-style wines, such as Viognier.
• ICV-D47: Complex white with stone fruits and spice. Adds volume/mouthfeel. Barrel fermentation and lees aging recommended. Lees contact gives ripe spicy aromas. Good single-strain or as a blending component.
• ICV-GRE: Brings fresh tropical fruit and a good mouthfeel. Useful for reducing herbaceous and vegetal notes in under-ripe fruit.
• ICV-D254: Usually used as a blending component, D254 gives stone fruit flavours, aromas of nuts, smoke, and sourdough, along with a creamy mouthfeel. Good for adding complexity and mouthfeel to a blend.
ROSÉ:
• Rhône 4600: Complex aromatics along with strawberry, pear and pineapple. Enhances mouthfeel and volume. Great single strain choice or as a blending component.
• ICV-GRE: Stable fresh fruit characters, along with high fore-mouth volume enhancement. Good as a single-strain or as a blending component.
• ICV-D21: Enhances mouthfeel while maintaining acid­ity for bright, fresh fruit in the final wine. Useful as a blending component to freshen-up hot climate/high pH fruit.
• W15: Bright fruit with heavy mouthfeel makes W15 a good single strain-selection by itself, or as a blending component.
• 71B: “Fruit salad” character, long-lived aromas from production of esters and higher alcohols. Can metabo­lize up to 30% of the malic acid in a must.
REDS (Hybrids & Labrusca):
• Baco Noir: Wood, spice, richness, rustic, smoky. High acidity. Suggested yeasts: AMH, BDX, MT, SYR, BM45, ICV-D254.
• Chambourcin: Spicy, fragrant, herbaceous, with good
acidity and structure. Suggested yeasts: AMH, SYR, RC212, T306, MT, BM45.
• Chancellor: Rich body, tannic, Good for adding body and structure to blends. Flavours of plum and cedar. Suggested yeasts: BDX, MT, SYR, VQ15, BM45
• Concord: Suggested yeasts: BDX, MT.
• De Chaunac: Fruity, with low to mild tannins. Suggested yeasts: BDX, MT, SYR. BM45, RC212.
• Maréchal Foch: Deep purple colour, medium structure, with deep berry fruit. Suggested yeasts: AMH, RC212, ICV-GRE, BDX, MT, SYR, BM45, T306, VQ15.
• Norton (Cynthiana): Deeply pigmented, spicy rasp­berry, often with coffee and chocolate notes. Suggested yeasts: ICV-D254, ICV-GRE, BM45, AMH, BDX, MT, SYR.
• Frontenac: BM45, RC212
WHITES (Hybrids & Labrusca):
• Aurore: Suggested yeasts: W15, R2, ACV-GRE, AMH, ICV-D47, QA23, T306, 58W3,
• Catawba: Suggested yeasts: T306, R2, W15, ICV-GRE
• Cayuga: Suggested yeasts: ICV-D47, T306, W15, 58W3, R2, ICV-GRE
• Delaware: Suggested yeasts: W15, R2, T306
• Muscadine: Suggested yeasts: W15, R2, 58W3, T306, QA23, ICV-D47, AMH, ICV-GRE
• Niagara: Suggested yeasts: W15, T306, QA23, R2.
• Seyval: Suggested yeasts: W15, ICV-D47, QA23, T306, R2, ICV-GRE, 58W3
• Vidal: Suggested yeasts: QA23, T306, W15, R2, ICV-GRE, 58W3, AMH
• Vignoles: Suggested yeasts: R2, T306, W15, ICV-D47, 58W3, AMH, ICV-GRE
THINK OF THE POSSIBILITIES,
.
• MT: Ability to enhance varietal fruit and floral aromas. In Cab Franc MT emphasizes berry, along with straw­berry jam, caramel, and some spice notes. Good colour stability along with enhanced tannic structure and rich mouthfeel. Great by itself or as part of a blend.
• BDX: Good all-around choice for berry, plum, and jam in the Classic Bordeaux profile. Moderate rate fermenter with good colour retention. Useful for developing struc­ture in the wine by re-enforcing existing tannins- both good and bad, so don’t use with un-ripe fruit.
• BM45: Big mouthfeel, strong plum along with notes of cherry liquor, rose petal, jam, and some berry. Classi­cally Italian in style. Good colour stability and helps to minimize vegetative characters.
• ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for main­taining a lively freshness.
• ICV-D254: Big mouthfeel and rounding of tannins. In­tense fruit: more dried than
• fresh with a focus on plum. Helps with colour stability and is useful for adding body to blends.
• ICV-D80: Big volume and fine grain tannin, with plum and spice in Cabernet Franc. Great for bringing more positive tannin intensity to a blend.
• ICV-GRE: Brings fresh, berry fruit foreword along with good mouthfeel. Useful for adding fresh fruit to a blend. Effective for reducing herbaceous and vegetal notes in under-ripe fruit.
• RC212: Contributes to structure, with ripe berry, bright fruit and spice. Good colour stability and great for add­ing complex fruit to a blend.
• RP15 (VQ15): Useful for adding spice and colour sta­bility to a blend.
Cabernet Sauvignon
• MT: Ability to enhance varietal fruit and floral aromas, along with strawberry jam, caramel, and spice notes. Good colour stability along with enhanced tannic struc­ture and rich mouthfeel. Great by itself or as part of a blend.
• BM45: Big mouthfeel, notes of cherry liquor, rose petal, jam, plum, berry, along with earthy and spicy elements. Classically Italian in style. Good colour stability and helps to minimize vegetative characters.
• BDX: Good all-around choice for berry, plum, and jam in the Classic Bordeaux profile. Moderate rate fermenter with good colour retention. Useful for developing struc­ture in the wine by re-enforcing existing tannins- both good and bad, so don’t use with un-ripe fruit.
• ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for main­taining a lively freshness.
• RP15 (VQ15): Emphasizes the berry aspects of the fruit, along with delivering colour stability, increased mouth­feel and agreeable tannins.
• ICV-D254: Big mouthfeel and rounding of tannins. In­tense fruit: more dried than fresh with a focus on berry and jam characters. Helps with colour stability and is useful for adding body to blends.
• ICV-D80: Big volume and fine grain tannin. Great for bringing more positive tannin intensity to a blend.
• ICV-GRE: Brings fresh, berry fruit foreword along with good mouthfeel. Useful for adding fresh fruit to a blend. Effective for reducing herbaceous and vegetal notes in under-ripe fruit.MoreWine!™ MoreManuals are trademarks of MoreFlavor!™ Inc. This document is copy written by MoreFlavor!™ Inc.
Grenache
• ICV-GRE: Strong berry and fresh fruit characters, along with some spice if present in the fruit. Enhances fore-mouth impact.
• SYR: Berry and spice, along with an enhanced mouth­feel is nicely brought out by SYR in Grenache.
• MT: Soft berry notes along with colour stability and en­hanced mouthfeel.
• RP15 (VQ15): Rich berry characters, along with min­eral notes. Enhances mouthfeel to make a lush wine.
• ICV-D254: Concentrated fruit with a focus on soft plum in Grenache. Great mouthfeel enhancement. Good for adding body to a blend.
• ICV-D80: Plum, spice and structure. Great as a blending component.
• BDX: Plum characters developed, in addition to colour stability and tannic structure re-enforcement. Useful as a blending component.
• BM45: Jammy plum, with some earthy spice. Big mouthfeel contribution along with good colour stability.
Merlot
• MT: Ability to enhance varietal fruit and floral aromas. In Merlot, MT emphasizes berry, along with strawberry jam, caramel, and some spice notes. Good colour stability along with enhanced tannic structure and rich mouthfeel. Great by itself or as part of a blend.
• BM45: Big mouthfeel, strong plum along with notes of cherry liquor, rose petal, jam, and some berry. Classically Italian in style. Good colour stability and helps to minimize vegetative characters.
• BDX: Good all-around choice for berry, plum, and jam in the Classic Bordeaux profile. Can often bring out spice notes if in the fruit. Moderate rate fermenter with good colour retention. Useful for developing structure in the wine by re-enforcing existing tannins- both good and bad, so don’t use with un-ripe fruit.
• RP15 (VQ15): Emphasizes the berry aspects of the fruit, often along with some spice in Merlot. In addition, colour stability, increased mouthfeel and agreeable tannins are also contributed.
• ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for maintaining a lively freshness.
• ICV-D254: Big mouthfeel and rounding of tannins. Intense fruit: more dried than fresh with a focus on plum characters in Merlot. Helps with colour stability and is useful for adding body to blends.
• ICV-D80: Big volume and fine grain tannin, with plum and spice in Merlot. Great for bringing more positive tannin intensity to a blend.
• ICV-GRE: Brings fresh, berry fruit foreword along with good mouthfeel. Useful for adding fresh fruit to a blend. Effective for reducing herbaceous and vegetal notes in under-ripe fruit.
Nebbiolo
• SYR: Côtes du Rhône isolate usually for classic Syrah aromas: however when used in a Nebbiolo it nicely emphasizes berry, and licorice.
• ICV-D80: Big volume and fine grain tannin, with spice and licorice in a Nebbiolo. Great for colour stability and for bringing more positive tannin intensity to a blend.
• RP15 (VQ15): Emphasizes the berry aspects of the fruit, along with licorice notes. In addition, colour stability, increased mouthfeel and agreeable tannins are also contributed.
• ICV-D21: Plum jam emphasized, along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing.
• BM45: Big mouthfeel, plum jam, along with earthy and spicy elements. Good colour stability and helps to minimize vegetative characters.
• AMH: Enhances clove and nutmeg spicy elements, along with cherry notes in a Nebbiolo. Complex with good red fruit flavours and aromas.
Pinot Noir
• AMH: Enhances clove and nutmeg spicy elements, complex with good red fruit flavours and aromas. Colour friendly, some mouthfeel and structure, as well.
• RC212: Ripe berry, bright fruit and spice. More structure than mouthfeel, with good colour retention.
• BM45: Big mouthfeel and jam along with some earthy and spicy elements. Good colour stability and helps to minimize vegetative characters.
• RP15 (VQ15): Emphasizes red fruit, along with spice. In addition, colour stability, increased mouthfeel and agreeable tannins are also contributed.
• ICV-GRE: Brings fresh red fruit foreword along with good mouthfeel. Also effective for reducing herbaceous and vegetal notes in under-ripe fruit. Useful as a blending component.
• W15: Normally for German whites, when used in a Pinot W15 will give bright fruit focusing on berry notes as well as contribute mouthfeel.
Sangiovese
• BM45: One of the best all-around choices for Sangiovese. With big mouthfeel, plum, fruit jam, rose, and cherry
• MT: Colour intensity, tannic structure, and mid-palate enhancement stressed, along with berry, red fruits and floral notes being emphasized in a Sangiovese.
• SYR: Côtes du Rhône isolate usually for classic Syrah aromas: however when used in a Sangiovese it nicely emphasizes the berry, plum, and floral aspects.
• ICV-D254: Big mouthfeel and rounding of tannins. Intense fruit: more dried than fresh, emphasizing plum in Sangiovese. Helps with colour stability and is useful for adding body to blends.
• ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for maintaining a lively freshness.
• ICV-D80: Big volume and fine grain tannin, floral notes in a Sangiovese. Great for bringing more positive tannin intensity to a blend.
• AMH: Enhances clove and nutmeg spicy elements, along with berry in a Sangiovese. Complex with good berry flavours and aromas.
• ICV-GRE: Brings fresh, red berry fruit foreword along with good mouthfeel. Also effective for reducing herbaceous and vegetal notes in under-ripe fruit.
Syrah / Petit Syrah
• SYR: Côtes du Rhône isolate for classic Syrah aromas: violets, raspberries, cassis, strawberries, black pepper, and grilled meat.
• BM45: Big mouthfeel, emphasizes the fruit and structure along with some earthy and spicy elements. Good colour stability and helps to minimize vegetative characters.
• ICV-D254: Big mouthfeel and rounding of tannins. Intense fruit: more dried than fresh along with a nice spice quality if present in the fruit. Helps with colour stability and is useful for adding body to blends.
• RP15 (VQ15): Emphasizes the fruit, along with spice and black pepper notes. In addition, colour stability, increased mouthfeel and agreeable tannins are also contributed.
• ICV-D80: Big volume and fine grain tannin, smoke and licorice, along with spice and pepper notes. Great for bringing more positive tannin intensity to a blend.
• AMH: Enhances clove and nutmeg spicy elements, complex with good fruit flavours and aromas. Some mouthfeel and structure, as well.
• ICV-GRE: Brings fresh fruit foreword along with spice and violet aromas. Good mouthfeel enhancement, as well. Effective for reducing herbaceous and vegetal notes in under-ripe fruit.
• BDX: Good all-around choice for berry and jam. Will also bring out some of the leather and spice elements if they are in the fruit. Moderate rate fermenter with good colour retention. Useful for developing structure in the wine by re-enforcing existing tannins- both good and bad, so don’t use with un-ripe fruit.
• ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for maintaining a lively freshness.
Tempranillo
• MT: Good choice for berry, red fruits and floral notes, along with mid-palate enhancement. Nice by itself, or as a blending foundation.
• SYR: Côtes du Rhône isolate usually for classic Syrah aromas: however when used in a Tempranillo it nicely emphasizes the berry, plum, and floral aspects. Nice by itself, or as fruit and top-notes in a blend.
• RP15 (VQ15): Emphasizes the berry aspects of the fruit, along with mid-palette enhancement in Tempranillo. Colour stability, increased mouthfeel and agreeable tannins are also contributed.
• BDX: Good all-around choice for berry and jam. Moderate rate fermenter with good colour retention. Useful for developing structure in Tempranillo by re-enforcing existing tannins- both good and bad, so don’t use with un-ripe fruit.
• ICV-D254: Big mouthfeel and rounding of tannins. Intense fruit: more dried than fresh, emphasizing plum in Tempranillo. Helps with colour stability and is useful for adding body to blends.
• BM45: Big mouthfeel and plum are brought out in Tempranillo by BM45. Good colour stability and helps to minimize vegetative characters.
• ICV-GRE: (brings fresh, red berry fruit foreword along with floral notes. Good mouthfeel. Also effective for reducing herbaceous and vegetal notes in under-ripe fruit)
• ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for maintaining a lively freshness.
• ICV-D80: Big volume and fine grain tannin, along with floral tones in a Tempranillo. Good tool for bringing more positive tannin intensity to a blend.
Zinfandel / Primitivo
• BM45: Good all-around choice with big mouthfeel, jam, plum, and berry along with earthy and spicy elements. Good colour stability and helps to minimize vegetative characters.MoreWine!™ MoreManuals are trademarks of MoreFlavor!™ Inc. This document is copy written by MoreFlavor!™ Inc.
• RP15 (VQ15): Emphasizes the berry aspects along with mineral and spice elements in Zin. Colour stability, increased mouthfeel and agreeable tannins are also contributed. Higher alcohol tolerance may also be helpful in making certain styles.
• ICV-D80: Big volume and fine grain tannin, mineral, black pepper, and spice in a Zin. Great for bringing more positive tannin intensity to a blend.
• AMH: Enhances “clove” and “nutmeg” spicy elements, along with minerality in a Zin. Complex with good berry flavours and aromas.
• BDX: Good all-around choice for berry, and jam notes. If there is some spice in the fruit, BDX will help bring it out. Moderate rate fermenter with good colour retention. Useful for developing structure in the wine by re-enforcing existing tannins- both good and bad, so don’t use with un-ripe fruit.
• ICV-D254: Big mouthfeel and rounding of tannins. Intense fruit: more dried than fresh, emphasizing plum and berry. Helps with colour stability and is useful for adding body to blends.
• SYR: Côtes du Rhône isolate usually for classic Syrah aromas: however when used in a Zin emphasizes the berry and plum aspects.
• ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for maintaining a lively freshness.
WHITES (Vinifera):
Chardonnay
• ICV-D47: Complex white with citrus, dried apricot, pineapple and floral notes. Lees contact gives ripe spicy aromas with tropical and citrus tones developing, along with nuts. Adds volume/mouthfeel. Barrel fermentation and lees aging recommended. Good single-strain or as a blending component.
• T306: Exotic fruit and pineapple, with elegant white fruit notes in Chardonnay. Contributes to mouthfeel and lees aging is recommended. Good as a single-strain or as a blending component.
• CY3079: Classic white burgundy: rich, full mouthfeel with aromas of fresh butter, almonds, honey, white fruit, flowers and pineapple. Barrel fermentation and lees aging recommended.
• QA23: Usually used in terpenic whites, it enhances the floral, aromatic aspects of a grape. In Chardonnay, floral, white peaches are emphasized with an equal clarity in both aroma and taste. Great as a “top-note” in a blend.
• BA11: Fresh fruit aromas of orange blossom, pineapple, and apricot develop, along with clean aromatics, lingering flavours, and an intensified mouthfeel.
• Rhône 4600: Apricot and tropical fruit with enhanced mouthfeel contribution. Delivers fat roundness and balance along with light esters. Good as a blending component.
• ICV-D254: Usually used as a blending component, D254 gives stone fruit flavours, aromas of nuts, smoke, and sourdough, along with a creamy mouthfeel. Good for adding complexity and mouthfeel to a blend.
• ICV-GRE: Brings fresh melon foreword along with good mouthfeel. Also effective for reducing herbaceous and vegetal notes in under-ripe fruit.
Gewürztraminer
• QA23: Often used in terpenic whites, it enhances the aromatic aspects of a grape. In Gewürtztraminer, QA23 focuses on citrus and spice notes and makes an elegant, fruit-focused, floral, and aromatic wine.
• W15: Swiss isolate used to create white wines with a focus on intense, bright fruit and a heavy mouthfeel that gracefully stands up to long term aging. In Gewürtztraminer, spice, rose and citrus notes are nicely emphasized. Good as a single-strain or as a blending component.
• ICV-D47: Elements of flint stone/mineral, along with rose are brought out by D47 in a Gewürtztraminer. Lees contact gives rise to ripe spicy aromas with tropical and citrus tones developing. Adds volume/mouthfeel.
• BA11: In Gewürtztraminer, rose and flint stone/mineral elements are developed, along with clean aromatics, lingering flavours, and an intensified mouthfeel)
• R2: Sauternes isolate used for expression of spice and flint stone/mineral notes in an intense, direct fruit-style Gewürztraminer.
• ICV-GRE: Brings fresh citrus tones foreword along with flint stone/mineral. Good mouthfeel. Useful for reducing herbaceous and vegetal notes in under-ripe fruit.
Muscat
• R2: Sauternes isolate well suited for the creation of floral, intense, direct fruit-style wines, such as Muscat.
• QA23: Often used in terpenic whites, it enhances the aromatic aspects of a grape. In Muscat, QA23 really brings out the floral notes and makes an elegant, fruit focused, aromatic wine.
• W15: Swiss isolate used to create white wines with a focus on intense, bright fruit and a heavy mouthfeel that gracefully stands up to long term aging.
• ICV-GRE: In Muscat, GRE will create a wine with intense fruit and a big mouthfeel. Useful for reducing herbaceous and vegetal notes in under-ripe fruit, as well.MoreWine!™ MoreManuals are trademarks of MoreFlavor!™ Inc. This document is copy written by MoreFlavor!™ Inc.
• BA11: Floral with soft apricot notes, along with good mouthfeel contribution. Good for blends.
• ICV-D47: Elements of flint stone/mineral, along with rose are brought out by D47 a Muscat. Lees contact gives rise to ripe spicy aromas with tropical and citrus tones developing. Good as a blending component. Adds volume/mouthfeel.
Pinot Gris/Grigio
• BA11: In Pinot Gris, floral, peach, apricot, and tropical fruit elements are developed, along with clean aromatics, lingering flavours, and an intensified mouthfeel. Good single-strain choice.
• QA23: Usually used in terpenic whites, it enhances the aromatic aspects of a grape. In Pinot Gris, QA23 focuses on floral, along with peach/apricot notes. It makes an elegant, fruit-focused, floral, and aromatic wine.
• Rhône 4600: Peach, apricot and tropical fruit with enhanced mouthfeel contribution. Delivers fat roundness and balance along with light esters. Good either as a single strain or as a blending component.
• ICV-D47: Tropical fruit, along with a rich mouthfeel is brought out by D47 in a Pinot Gris. Lees contact gives rise to ripe spicy aromas with tropical and citrus tones developing. Adds volume/mouthfeel. Lees aging recommended. Good single-strain or as a blending component.
• ICV-GRE: Brings fresh pear and melon tones foreword along with good mouthfeel. Useful for reducing herbaceous and vegetal notes in under-ripe fruit.
• R2: Sauternes isolate used in a Pinot Gris for expression of, tropical fruit notes in an intense, direct fruit-style wine.
• ICV-D254: As a blending component, D254 gives stone fruit flavours, aromas of nuts, smoke, and sourdough, along with a creamy mouthfeel. Good for adding complexity and mouthfeel.
• CY3079: Classic white burgundy: rich, full mouthfeel with aromas of fresh butter, almonds, honey, white fruit, flowers and pineapple. Barrel fermentation and lees aging recommended. Good for adding complexity and mouthfeel to a blend.
Riesling
• BA11: In Riesling, floral and tropical fruit elements are developed, along with clean aromatics, lingering flavours, and an intensified mouthfeel.
• W15: Swiss isolate used to create white wines with a focus on intense, bright fruit and a heavy mouthfeel that gracefully stands up to long term aging. In Riesling, floral and citrus notes are emphasized. Good as a single-strain or as a blending component.
• QA23: Usually used in terpenic whites, it enhances the aromatic aspects of a grape. In Riesling, QA23 focuses on citrus notes and makes an elegant, fruit-focused, floral, and aromatic wine.
• ICV-D47: Elements of apple, rose and peach are brought out by D47 in a Riesling. Lees contact gives rise to ripe spicy aromas with tropical and citrus tones developing. Adds volume/mouthfeel.
• T306: Rose and peach notes are nicely emphasized. Contributes to mouthfeel and is a good blending component.
• R2: Sauternes isolate used for expression of tropical/passion fruit notes in an intense, direct fruit-style Riesling.
• R-HST: Austrian isolate that retains fresh varietal character while contributing body and mouthfeel, rose and peach characteristics are accentuated. Used
• to produce a crisp, leaner-styled Riesling capable of showing minerality that is intended for aging.
• ICV-GRE: Brings fresh tropical fruit tones foreword along with good mouthfeel. Also effective for reducing herbaceous and vegetal notes in under-ripe Fruit.
Roussanne
• W15: Swiss isolate used to create white wines with a focus on intense, bright fruit and a heavy mouthfeel that gracefully stands up to long term aging. In Roussanne, elements of mineral, spice, citrus zest, and floral notes are Emphasized. Good single-strain choice.
• VL3: Mineral, spice, and citrus zest are all enhanced by VL3 in Roussanne. Good single-strain choice or as a blending component.
• BA11: In Roussanne, floral elements are developed, along with clean aromatics, lingering flavours, and an intensified mouthfeel.
• ICV-D47: Elements of spice, as well an increase in volume are brought out by D47 in Roussanne. Lees contact gives rise to ripe spicy aromas with citrus tones developing. Good for adding spice to a blend. Lees aging recommended.
• QA23: Usually used in terpenic whites, it enhances the aromatic aspects of a grape. In Roussanne, QA23 focuses on citrus zest notes and makes an elegant, fruit-focused, floral, and aromatic wine.
• ICV-D21: Floral and citrus zest notes are emphasized, along with an increase in volume. Maintains good acidity.
• ICV-D254: Contributes mineral, spice, and volume to a Roussanne. Good as a blending component.
Sauvignon Blanc
• VL3: Enhances the classic Sauvignon Blanc characteristics MoreWine!™ MoreManuals are trademarks of MoreFlavor!™ Inc. This document is copy written by MoreFlavor!™ Inc.
including citrus zest, lemon grass, and lime leaf. Very French in style, with complexity and not just fruit being emphasized. Good single-strain choice or as a blending component.
• QA23: Usually used in terpenic whites, it enhances the aromatic aspects of a grape. In Sauvignon Blanc, QA23 focuses on citrus notes and makes an elegant, fruit-focused, floral, and aromatic wine.
• ICV-D47: Complex white with citrus and floral notes. Lees contact gives ripe spicy aromas with tropical and citrus tones developing. Adds volume/mouthfeel. Barrel fermentation and lees aging recommended. Good single-strain or as a blending component.
• T306: Exotic fruit and pineapple, with elegant tropical notes in Sauvignon Blanc. Contributes to mouthfeel and lees aging is recommended. Good as a blending component.
• BA11: In Sauvignon Blanc, fresh fruit aromas of citrus, pear/melon, tropical fruit and some spice develop, along with clean aromatics, lingering flavours, and an intensified mouthfeel.
• R2: Sauternes isolate used for expression of Sauvignon Blanc aromas, tropical/passion fruit notes in an intense, direct fruit-style wine.
• ICV-K1: Creates a light, crisp, fresh wine that will bring out the grassy/asparagus qualities of a Sauvignon Blanc.
• W15: Swiss isolate used to create white wines with a focus on intense, bright fruit and a heavy mouthfeel that gracefully stands up to long term aging.
• Rhône 4600: Tropical fruit with enhanced mouthfeel contribution. Does not enhance varietal characteristics, but does contribute fat roundness and balance along with light esters. Good as a blending component.
• ICV-GRE: Brings fresh pear and melon tones foreword along with good mouthfeel. Useful for reducing herbaceous and vegetal notes in under-ripe fruit.
Viognier
• BA11: In Viognier, floral, stone fruit and tropical flavors and aromas develop, along with clean aromatics, lingering flavours, and an intensified mouthfeel. Great single strain.
• QA23: Often used in terpenic whites, it enhances the aromatic aspects of a grape. In Viognier, QA23 really brings out the floral and tropical notes, making an elegant, fruit focused, aromatic wine.
• R2: Sauternes isolate well suited for the creation of a floral, tropical, intense, direct fruit-style wines, such as Viognier.
• ICV-D47: Complex white with stone fruits and spice. Adds volume/mouthfeel. Barrel fermentation and lees aging recommended. Lees contact gives ripe spicy aromas. Good single-strain or as a blending component.
• ICV-GRE: Brings fresh tropical fruit and a good mouthfeel. Useful for reducing herbaceous and vegetal notes in under-ripe fruit.
• ICV-D254: Usually used as a blending component, D254 gives stone fruit flavours, aromas of nuts, smoke, and sourdough, along with a creamy mouthfeel. Good for adding complexity and mouthfeel to a blend.
ROSÉ:
• Rhône 4600: Complex aromatics along with strawberry, pear and pineapple. Enhances mouthfeel and volume. Great single strain choice or as a blending component.
• ICV-GRE: Stable fresh fruit characters, along with high fore-mouth volume enhancement. Good as a single-strain or as a blending component.
• ICV-D21: Enhances mouthfeel while maintaining acid­ity for bright, fresh fruit in the final wine. Useful as a blending component to freshen-up hot climate/high pH fruit.
• W15: Bright fruit with heavy mouthfeel makes W15 a good single strain-selection by itself, or as a blending component.
• 71B: “Fruit salad” character, long-lived aromas from production of esters and higher alcohols. Can metabo­lize up to 30% of the malic acid in a must.
REDS (Hybrids & Labrusca):
• Baco Noir: Wood, spice, richness, rustic, smoky. High acidity. Suggested yeasts: AMH, BDX, MT, SYR, BM45, ICV-D254.
• Chambourcin: Spicy, fragrant, herbaceous, with good
acidity and structure. Suggested yeasts: AMH, SYR, RC212, T306, MT, BM45.
• Chancellor: Rich body, tannic, Good for adding body and structure to blends. Flavours of plum and cedar. Suggested yeasts: BDX, MT, SYR, VQ15, BM45
• Concord: Suggested yeasts: BDX, MT.
• De Chaunac: Fruity, with low to mild tannins. Suggested yeasts: BDX, MT, SYR. BM45, RC212.
• Maréchal Foch: Deep purple colour, medium structure, with deep berry fruit. Suggested yeasts: AMH, RC212, ICV-GRE, BDX, MT, SYR, BM45, T306, VQ15.
• Norton (Cynthiana): Deeply pigmented, spicy rasp­berry, often with coffee and chocolate notes. Suggested yeasts: ICV-D254, ICV-GRE, BM45, AMH, BDX, MT, SYR.
• Frontenac: BM45, RC212
WHITES (Hybrids & Labrusca):
• Aurore: Suggested yeasts: W15, R2, ACV-GRE, AMH, ICV-D47, QA23, T306, 58W3,
• Catawba: Suggested yeasts: T306, R2, W15, ICV-GRE
• Cayuga: Suggested yeasts: ICV-D47, T306, W15, 58W3, R2, ICV-GRE
• Delaware: Suggested yeasts: W15, R2, T306
• Muscadine: Suggested yeasts: W15, R2, 58W3, T306, QA23, ICV-D47, AMH, ICV-GRE
• Niagara: Suggested yeasts: W15, T306, QA23, R2.
• Seyval: Suggested yeasts: W15, ICV-D47, QA23, T306, R2, ICV-GRE, 58W3
• Vidal: Suggested yeasts: QA23, T306, W15, R2, ICV-GRE, 58W3, AMH
• Vignoles: Suggested yeasts: R2, T306, W15, ICV-D47, 58W3, AMH, ICV-GRE
joeswine
joeswine
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Basic wine chemistry
TIME TO REMEMBER THE WHAT ,WHERE AN
Chaptalization is the process of adding sugar to unfermented grape developed by the French chemist Jean-Antoine-Claude Chaptal, for whom it was named. Contrary to popular belief, this process does not make the wine sweeter but only artificially inflates the alcohol content. Additionally, the sugar in chaptalized wine cannot be tasted.
Potassium Metabisulfite is a common wine or must additive, where it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as potent antioxidant, protecting both the color, and delicate flavors of wine.
Typical dosage is ¼ tsp potassium metabisulfite, per 6 gallon bucket of must (yielding roughly 75ppm of SO2) prior to fermentation, and ½ tsp per 6 gallon bucket (150 ppm of SO2) at bottling.
Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium metabisulfite per L) solution.
Potassium Sorbate is used to inhibit molds, and yeasts in wine. Also known affectionately as “wine stabilizer”, potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet wines, sparkling wines and some hard cider but may be added to table wines which exhibits difficulty in maintaining clarity after fining.
TIME TO REMEMBER THE WHAT ,WHERE AN
Basic Wine Chemistry
Chaptalization is the process of adding sugar to unfermented grape developed by the French chemist Jean-Antoine-Claude Chaptal, for whom it was named. Contrary to popular belief, this process does not make the wine sweeter but only artificially inflates the alcohol content. Additionally, the sugar in chaptalized wine cannot be tasted.
Potassium Metabisulfite is a common wine or must additive, where it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as potent antioxidant, protecting both the color, and delicate flavors of wine.
Typical dosage is ¼ tsp potassium metabisulfite, per 6 gallon bucket of must (yielding roughly 75ppm of SO2) prior to fermentation, and ½ tsp per 6 gallon bucket (150 ppm of SO2) at bottling.
Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium metabisulfite per L) solution.
Potassium Sorbate is used to inhibit molds, and yeasts in wine. Also known affectionately as “wine stabilizer”, potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet wines, sparkling wines and some hard cider but may be added to table wines which exhibits difficulty in maintaining clarity after fining.
joeswine
joeswine
- Joined
- Nov 15, 2007
- Messages
- 8,859
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- 2,895
Basic wine chemistry
Chaptalization is the process of adding sugar to unfermented grape developed by the French chemist Jean-Antoine-Claude Chaptal, for whom it was named. Contrary to popular belief, this process does not make the wine sweeter but only artificially inflates the alcohol content. Additionally, the sugar in chaptalized wine cannot be tasted.
Potassium Metabisulfite is a common wine or must additive, where it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as potent antioxidant, protecting both the color, and delicate flavors of wine.
Typical dosage is ¼ tsp potassium metabisulfite, per 6 gallon bucket of must (yielding roughly 75ppm of SO2) prior to fermentation, and ½ tsp per 6 gallon bucket (150 ppm of SO2) at bottling.
Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium metabisulfite per L) solution.
Potassium Sorbate is used to inhibit molds, and yeasts in wine. Also known affectionately as “wine stabilizer”, potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet wines, sparkling wines and some hard cider but may be added to table wines which exhibits difficulty in maintaining clarity after fining.
Basic Wine Chemistry
Chaptalization is the process of adding sugar to unfermented grape developed by the French chemist Jean-Antoine-Claude Chaptal, for whom it was named. Contrary to popular belief, this process does not make the wine sweeter but only artificially inflates the alcohol content. Additionally, the sugar in chaptalized wine cannot be tasted.
Potassium Metabisulfite is a common wine or must additive, where it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as potent antioxidant, protecting both the color, and delicate flavors of wine.
Typical dosage is ¼ tsp potassium metabisulfite, per 6 gallon bucket of must (yielding roughly 75ppm of SO2) prior to fermentation, and ½ tsp per 6 gallon bucket (150 ppm of SO2) at bottling.
Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium metabisulfite per L) solution.
Potassium Sorbate is used to inhibit molds, and yeasts in wine. Also known affectionately as “wine stabilizer”, potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet wines, sparkling wines and some hard cider but may be added to table wines which exhibits difficulty in maintaining clarity after fining.
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joeswine
joeswine
- Joined
- Nov 15, 2007
- Messages
- 8,859
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Coffee port continued
The box includes the following:
· Large bag of juice
· 2 packs of Lavin EC-1118
· 1 Coffee Port F-Pack
· Package of bentonite
· Package of Metabisulphite
· Package of Potassium Sorbate
· Package of each Chitosan-D2 and kiesesol-D1(Fining Agents)
Our additions:
· Oak Tannin (Tannic Acid)
· Instant Coffee
· Spring Water
Tools you will need:
· Primary Fermenter (minimum 30 Litres/7.9 US gallons capacity)
· Long stirring spoon (Plastic or stainless steel)
· Measuring cup
· Hydrometer and test jar
· Thermometer
· Wine thief
· Siphon rod and hose
· Carboy (3 US gallon capacity)
· Bung and Air lock
· Solid Bung (if you are bulk aging)
· Unscented winemaking detergent for cleaning (we recommend One-step or any other oxygenating cleaner, including Kmet....JUST NOT BLEACH!)
· Metabisulphite Powder for sanitizing
· 15 wine bottles, 15 corks , 15 seals
· Corking machine (there are various types, we use an Italian floor corker.)
The Process:
· As always, sanitize anything that comes in contact with the wine. Including yourself.
· Add the large juice package. (Be careful, it’s heavy!) Rinse this out with a little bit of spring water to make sure you get it all.
· We have our bucket measured to 3 gallons. The kit didn’t quite come to 3 gallons so we topped up until we reach 3 gallons.
· Add the bentonite and give it a good stir.
· Then add the oak tannin, stir, and then take your SG reading. It should read 1.10.
· We then took a PH test and it read 4.0. Typically, it should be around 3.5.
· Finally, we pitched the yeast, made up a tag, and covered it up to rest.
After it ferments dry: (Approx. 2 weeks)
Cru Coffee Port Kit
The box includes the following:
· Large bag of juice
· 2 packs of Lavin EC-1118
· 1 Coffee Port F-Pack
· Package of bentonite
· Package of Metabisulphite
· Package of Potassium Sorbate
· Package of each Chitosan-D2 and kiesesol-D1(Fining Agents)
Our additions:
· Oak Tannin (Tannic Acid)
· Instant Coffee
· Spring Water
Tools you will need:
· Primary Fermenter (minimum 30 Litres/7.9 US gallons capacity)
· Long stirring spoon (Plastic or stainless steel)
· Measuring cup
· Hydrometer and test jar
· Thermometer
· Wine thief
· Siphon rod and hose
· Carboy (3 US gallon capacity)
· Bung and Air lock
· Solid Bung (if you are bulk aging)
· Unscented winemaking detergent for cleaning (we recommend One-step or any other oxygenating cleaner, including Kmet....JUST NOT BLEACH!)
· Metabisulphite Powder for sanitizing
· 15 wine bottles, 15 corks , 15 seals
· Corking machine (there are various types, we use an Italian floor corker.)
The Process:
· As always, sanitize anything that comes in contact with the wine. Including yourself.
· Add the large juice package. (Be careful, it’s heavy!) Rinse this out with a little bit of spring water to make sure you get it all.
· We have our bucket measured to 3 gallons. The kit didn’t quite come to 3 gallons so we topped up until we reach 3 gallons.
· Add the bentonite and give it a good stir.
· Then add the oak tannin, stir, and then take your SG reading. It should read 1.10.
· We then took a PH test and it read 4.0. Typically, it should be around 3.5.
· Finally, we pitched the yeast, made up a tag, and covered it up to rest.
After it ferments dry: (Approx. 2 weeks)
- After it fermented dry (SG: 0.98) we racked it into our secondary, 3 gallon fermentation carboy.
- We had to take out approx. 1.5 wine bottles of wine out of the carboy so that we will have room for the coffee F-pack. We set that aside with an air-lock. If when we rack the wine again and we come up short and have extra air-space, we will add it.
- We checked the ph of the wine and it is at 3.5 which is perfect for this type of port.
- We added the sorbate, K-met packet, and gave it a good stir.
- Next, we added packet #1 (of the 2 packet combination) of Kieselsol and set our time for 5 minutes. After 5 minutes, we add packet #2 of Kieselsol and stirred again. (Learning tip: The reason for the 5 minute wait time is you are waiting for the molecules from packet #1 to bind to certain molecules in the wine. The second packet will bind to the molecules in the first packet and then the clearing process starts. (Positive and negative particles will attract, become heavy, and fall to the bottom of the carboy, taking the sediment with it.)
- Next, we added the Coffee F-Pak. Note: Not all of the F pack fit into my 3-gallon carboy. I should have taken out possibly 2 bottles of extra wine instead of 1.5. I put the extra F-pak in the refrigerator. When I rack this again to a final mixing bucket I will add everything to the bucket and give it a good stir.
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joeswine
joeswine
- Joined
- Nov 15, 2007
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- 8,859
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- 2,895
Basic wine chemistry
Things to remember things you need to know, basic wine chemistry..
Chaptalization is the process of adding sugar to unfermented grape developed by the French chemist Jean-Antoine-Claude Chaptal, for whom it was named. Contrary to popular belief, this process does not make the wine sweeter but only artificially inflates the alcohol content. Additionally, the sugar in chaptalized wine cannot be tasted.
Potassium Metabisulfite is a common wine or must additive, where it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as potent antioxidant, protecting both the color, and delicate flavors of wine.
Typical dosage is ¼ tsp potassium metabisulfite, per 6 gallon bucket of must (yielding roughly 75ppm of SO2) prior to fermentation, and ½ tsp per 6 gallon bucket (150 ppm of SO2) at bottling.
Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium metabisulfite per L) solution.
Potassium Sorbate is used to inhibit molds, and yeasts in wine. Also known affectionately as “wine stabilizer”, potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet wines, sparkling wines and some hard cider but may be added to table wines which exhibits difficulty in maintaining clarity after fining.
Things to remember things you need to know, basic wine chemistry..
Basic Wine Chemistry
Chaptalization is the process of adding sugar to unfermented grape developed by the French chemist Jean-Antoine-Claude Chaptal, for whom it was named. Contrary to popular belief, this process does not make the wine sweeter but only artificially inflates the alcohol content. Additionally, the sugar in chaptalized wine cannot be tasted.
Potassium Metabisulfite is a common wine or must additive, where it forms sulfur dioxide gas (SO2). This both prevents most wild microorganisms from growing, and it acts as potent antioxidant, protecting both the color, and delicate flavors of wine.
Typical dosage is ¼ tsp potassium metabisulfite, per 6 gallon bucket of must (yielding roughly 75ppm of SO2) prior to fermentation, and ½ tsp per 6 gallon bucket (150 ppm of SO2) at bottling.
Winemaking equipment is sanitized by spraying with a 1% SO2 (2 tsp potassium metabisulfite per L) solution.
Potassium Sorbate is used to inhibit molds, and yeasts in wine. Also known affectionately as “wine stabilizer”, potassium sorbate produces sorbic acid when added to wine. It serves two purposes. When active fermentation has ceased and the wine is racked for the final time after clearing, potassium sorbate will continue fermenting any residual sugar into CO2 and alcohol, but when they die no new yeast will be present to cause future fermentation. When a wine is sweetened before bottling, potassium sorbate is used to prevent refermentation when used in conjunction with potassium metabisulfite. It is primarily used with sweet wines, sparkling wines and some hard cider but may be added to table wines which exhibits difficulty in maintaining clarity after fining.
HAVE A GREAT HOLIDAY
joeswine
joeswine
- Joined
- Nov 15, 2007
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- 8,859
- Reaction score
- 2,895
I OFTEN MAKE WINE FOR OTHERS AND THIS PINO GRIGIO FROM 2014 WAS NO EXCEPTION,I MADE IT FOR MY FRIEND SAM FROM FRESH JUICE FROM GINO PINTOS .STARTED IT IN 2014 AND BOTTLE IT TODAY CLEAN,CRISP AND A MOUTHFUL OF TASTE .THIS PINO HAS SIT LONG ENOUGH NOW IT'S TIME TO BOTTLE AND DRINK..
joeswine
joeswine
- Joined
- Nov 15, 2007
- Messages
- 8,859
- Reaction score
- 2,895
Simple syrup a key tool
Simple syrup
simple syrup is a key component in wine making weather your boosting the alcohol level or doing a capitalizations process (same thing) or just back sweetening at the finish ,simple syrup is fundamentally a more assured way to go and the process is simple this is a tool every wine maker should have available in his or hers tool box.
To make Simple Syrup We use Pure Can Sugar Only.
Simple syrup is a 2 to 1 blend (2 parts sugar, 1 part water)
We use ball jars as a measuring device because that is what I store it in.
So, this batch was 4-to-2 blend. (4 ball jars sugar, 2 ball jars water)
which equates to 4 full ball jars of simple syrup ready to use anytime.
First:
-Measure out sugar to water ratio.
-Next, add sugar to a large metal pot.
-Now is a good time to take the ball jars and place them in the sink in a tray and have your lids ready and your hot mittens (cooking gloves, whatever you call them!)
-Make a well in the center, then dump the water into the well and stir until blended (not disolved yet.)
-Next, turn the heat up to high. Stirring frequently until you see it start to clear a little with a light foam on top. Once you see this, you want to stir it constantly. It will go from simmer to rapid boil almost instantly when it's ready to go. Continue to stir, being careful to NOT GET ANY ON YOU! It will take your skin off, it's very HOT!
-With a metal spoon you should see through the simple syrup just like water, it will be clear. You will know you are done when this happens. (It will be at a hard boil when this happens.)
-You should already have your ball jars clean and ready to go. I place mine in a tin tray in the sink and fill the tray half way up w/ water. I place a wide mouth funnel inside the jars and take the boiling hot simple syrup and CAREFULLY fill the ball jars. Use your mitten and put the lids and rings on the jars and tighten them up. Turn the cold water on them and allow it to run in the tray. The process of the water cooling down the simple syrup will cause a vacuum in the jars and you will hear a "POP!". This will seal your ball jars and by the morning they will be cool and ready for you to handle. This simple syrup will stay good indefinitely.
This is how I make simple syrup. Another tool in the toolbox.
Simple syrup
simple syrup is a key component in wine making weather your boosting the alcohol level or doing a capitalizations process (same thing) or just back sweetening at the finish ,simple syrup is fundamentally a more assured way to go and the process is simple this is a tool every wine maker should have available in his or hers tool box.
To make Simple Syrup We use Pure Can Sugar Only.
Simple syrup is a 2 to 1 blend (2 parts sugar, 1 part water)
We use ball jars as a measuring device because that is what I store it in.
So, this batch was 4-to-2 blend. (4 ball jars sugar, 2 ball jars water)
which equates to 4 full ball jars of simple syrup ready to use anytime.
First:
-Measure out sugar to water ratio.
-Next, add sugar to a large metal pot.
-Now is a good time to take the ball jars and place them in the sink in a tray and have your lids ready and your hot mittens (cooking gloves, whatever you call them!)
-Make a well in the center, then dump the water into the well and stir until blended (not disolved yet.)
-Next, turn the heat up to high. Stirring frequently until you see it start to clear a little with a light foam on top. Once you see this, you want to stir it constantly. It will go from simmer to rapid boil almost instantly when it's ready to go. Continue to stir, being careful to NOT GET ANY ON YOU! It will take your skin off, it's very HOT!
-With a metal spoon you should see through the simple syrup just like water, it will be clear. You will know you are done when this happens. (It will be at a hard boil when this happens.)
-You should already have your ball jars clean and ready to go. I place mine in a tin tray in the sink and fill the tray half way up w/ water. I place a wide mouth funnel inside the jars and take the boiling hot simple syrup and CAREFULLY fill the ball jars. Use your mitten and put the lids and rings on the jars and tighten them up. Turn the cold water on them and allow it to run in the tray. The process of the water cooling down the simple syrup will cause a vacuum in the jars and you will hear a "POP!". This will seal your ball jars and by the morning they will be cool and ready for you to handle. This simple syrup will stay good indefinitely.
This is how I make simple syrup. Another tool in the toolbox.
Last edited:
