D21 Yeast

[Stevea51]

Hello out there in the winemaking world..
I am considering using D21 for my Cab this year. I was reading the
particulars and it metioned that it retains higher acidity. With your
experiences with using D21, does the acidity really go out of wack and
have to adjusted after primary or Malo? As a really new home winemaker,
I am a little concerned about ajusting the acid levels. Can someone
please expand on the D21? Thanks Steve

 

[Wine Maker]

I wanted to use D21 for my cab sauv but could not find it in small quantities.

Here is the decription from Scott Lab:

Isolated from one of the best Languedoc “terroirs” during a special regional program run by the InstitutCoopératif du Vin’s (ICV) Natural Micro-Flora Observatoryand Conservatory.

Noted for its good fermentation performance even under high temperature and low nutrient conditions.

Produces very few sulfide compounds during fermentation.

Selected for fermenting red wines with stable color, intense fore-mouth, mid-palate tannin structure and fresh aftertaste.

Can also be used with very ripe white grapes that are barrel-fermented to develop fresh fruit aromas, volume and acidity. In highly clarified juices, maintain fermentation temperatures greater than 15°C(59°F) and
supplement with proper nutrition.

 

[Stevea51]

D21 YEAST Small qty purchases

I found 8 gram packets from Morewinemaking.com

SteveA