Renaissance Bravo

[CoastalEmpireWine]

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 no experience with high glycerol producing yeasts.

 

[winemaker81]

I haven't used Bravo -- yet. I will use Bravo and Avante for Cabernet Sauvignon, Merlot, and a third grape (TBD Cabernet Franc or Sangiovese) this fall. My experiences with Avante over the last couple of years give me reason to trust Renaissance's descriptions.

I add glycerin to my wines. so based upon that you can expect more body and mouthfeel.

A year from now I'll have real feedback, but my take is that Bravo will be pleasing.

 

[Rice_Guy]

I have used Bravo on country wine this year. ie still in carboy. The one comment so far is it fermented fast.

 

[CoastalEmpireWine]

I have used Bravo on country wine this year. ie still in carboy. The one comment so far is it fermented fast.

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

 

[winemaker81]

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

Keep it refrigerated, it's good for years.

 

[CoastalEmpireWine]

Keep it refrigerated, it's good for years.

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.

 

[winemaker81]

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.

Mine is under 37 F, but is not vacuum sealed. I have nearly 200 g that is over 2 years old.

 

[Rice_Guy]

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.

In the old days, before I took microbiology, and was taught how to run yeast and mold plate counts, yeast were smart enough to survive in a moderate temperature as 65F with high humidity as 60%. Now that we know how to do plate counts we see which conditions create safe/ clean foods. ,,,, High temperature as sitting in a semi with the refrigeration turned off in California will kill yeast and dehydration as 30% humidity will kill yeast.

I have had yeast in the fridge five years past expiration date and it worked well when simply sprinkled on the surface of a must. I have seen yeast on the shelf at room temperature in the store. On my part my Renaissance yeast is not vacuum packed, it is in five gram zip lock bags.