Making WE amarone style, need to know best yeast to use

[Tripled92]

Hey so we are making WE private reserve amarone style, looking for the best yeast to use. After doing a bunch of research the ones i found that would best fit are 71b, rc212, bm4x4 and rp15. Out of those which would you say is the best? (i know they each have their pros and cons, but which would you say gives the best quality for what amarone is supposed to be)

 

[cmason1957]

I wouldn't use 71B for a wine kit. They are balanced using primarily malic acid and 71B should reduce the amount of malic acid, provided it isn't all man-made. I suppose if it were me and I wanted to change the yeast that the kit manufacturer thinks is best for the kit, I would switch to either RC212 (and add some extra nutrients) or I would use BM4x4. But to be honest, I am not one to switch the yeast.

 

[sour_grapes]

I would use BM4x4 for an Amarone.

 

[Swedeman]

I would use BM4x4 for an Amarone.

+1

 

[sanadh]

Hey so we are making WE private reserve amarone style, looking for the best yeast to use. After doing a bunch of research the ones i found that would best fit are 71b, rc212, bm4x4 and rp15. Out of those which would you say is the best? (i know they each have their pros and cons, but which would you say gives the best quality for what amarone is supposed to be)

Hi, I have been looking for a good yeast to make Amarone from high brix barbera grapes which we grow. For the last 2 years I tried B71 and bm4x4, neither of them worked. If you get to find a good potential yeast, I would like to try it

 

[sour_grapes]

Well, I was going to suggest BM4x4. What exactly did not work about it last time?

 

[MiBor]

Hi, I have been looking for a good yeast to make Amarone from high brix barbera grapes which we grow. For the last 2 years I tried B71 and bm4x4, neither of them worked. If you get to find a good potential yeast, I would like to try it

Umm, I don't want to sound like a party pooper but you won't be making any Amarone from Barbera grapes. You may be able to make a wine style that somewhat resembles Amarone, but it won't taste the same as an Amarone unless you use Corvina, Rondinella, and/or Molinara grapes.

Also, Amarone is made from raisined (dried) grapes (appassimento process) to concentrate the flavors and aroma. Barbera is sometimes made using the same process, especially in northern Italy, but the resulting wine is still a Barbera, not an Amarone by any stretch.

The taste of Amarone is unique because of the grapes used and also the process of vinification employed to turn those grapes into wine. Yeast is not a major player in the making of Amarone.