Boatboy24
No longer a newbie, but still clueless.
I'm about to kick off a Yakima Syrah in the next several days and am looking for suggestions.
Thanks for your input!
Thanks for your input!
Cellar Craft Showcase Yakima Syrah - Yeast Suggestions
- Thread starter Boatboy24
- Start date
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From the More Yeast Pairing Guide:
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.
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.
Boatboy24
No longer a newbie, but still clueless.
Steve: it comes with EC-1118.
I'm leaning toward SYR or RP15.
I'm leaning toward SYR or RP15.
I have used both of those on my Syrah/Petit Syrah from fresh grapes. They are now a year old and being rotated in and out of the barrels. Whats coming out is VERY good. Either would be a good choice as long as you are willing to babysit it and watch it closely for problems.
I am in the same boat, as I hope to start my CC Yakima Syrah in a few weeks. Due to easy availability and a couple of successful ferments (on a Cab and a Zin), I was leaning towards RC212. However, I see it is not one of those strains recommended by Lallemand for Syrah. (I realize this is a Burgundy isolate.)
As I said, I can get RC212 easily at my LHBS, but certainly willing to order some BM45, BM4x4, SYR, or RP15 if that would be more advisable. Any thoughts on 212?
As I said, I can get RC212 easily at my LHBS, but certainly willing to order some BM45, BM4x4, SYR, or RP15 if that would be more advisable. Any thoughts on 212?
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I would not use it on Syrah. RC212 is only a small step up from EC1118 flavor wise. If your going to go to the trouble of subbing out a yeast you might as well make it a good/great substitution. Find some other items like oak cubes, GoFerm, FermAid and place an order with More. If you order enough you can get free ground shipping to boot.
Mike, thanks very much for taking the trouble to weigh in. I shall do that!
cpfan
Senior Member
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Before choosing a different yeast, be aware that some do not handle concentrates very well, and some have different nutrient requirements.
Not sure if you will help but you should read this article.
http://winemakermag.com/blogs/yeast-experiments-for-your-wine-kit
Steve
Not sure if you will help but you should read this article.
http://winemakermag.com/blogs/yeast-experiments-for-your-wine-kit
Steve
Hmmm, the characteristics listed by Lallemand have me thinking about using ICV-254 or the above-mentioned RP-15:
I think I prefer a "bigger" Syrah with more mouthfeel, compared to a "classic" Syrah. (Although who can argue with a nice St. Joseph? ;-)
I think I prefer a "bigger" Syrah with more mouthfeel, compared to a "classic" Syrah. (Although who can argue with a nice St. Joseph? ;-)
Boatboy24
No longer a newbie, but still clueless.
I used D254 on my fresh grape petite Syrah this year. Just racked it after MLF completed and the flavor profile is very nice. Classic Syrah!
Wait, you are the OP! I don't mean to put words in your mouth, but does that mean that you were "happy," but not "very happy" with the D254? Or are you just looking to try a different yeast?
Boatboy24
No longer a newbie, but still clueless.
SG: I'm very happy with that wine so far. But I'd like something a little different, that's all. In hindsight, I guess I should have put that in my first post.
SouthernChemist
Professor
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How about blending? You can split up the must into say 3 gallon batches, ferment them with their own yeast, and then blend back together later on (or keep separate). Could be a fun experiment. I wouldn't use RC-212 on a big red grape like Syrah. The other choices are all good. Other notes:
1) Be prepared to watch the fermentation and add nutrients. Following the yeast nutrient addition guidelines from Morewine would be a good idea. The last thing you would want to do is add it and forget about it like you can with EC-1118, which is what kit manufacturers would prefer their customers to be able to do (and one reason I don't think more specialty yeasts make it in kits...you can't just add a bunch of nutrients up front and be done with it).
2) Be mindful of any high foaming yeast. If you've never experienced a yeast that produces high amounts of foam, you're first time might be a little unsettling or stressful. If you're not careful, it can easily come out of your primary fermenter. During my first experience with BM45, I knew it was a heavy foaming yeast...but I was still surprised by the several inches of foam the first time I saw it.
3) Some ferment more vigorously than others. Some will start off strongly and then slow down quite suddenly. Some have very long lag phases compared to others.
1) Be prepared to watch the fermentation and add nutrients. Following the yeast nutrient addition guidelines from Morewine would be a good idea. The last thing you would want to do is add it and forget about it like you can with EC-1118, which is what kit manufacturers would prefer their customers to be able to do (and one reason I don't think more specialty yeasts make it in kits...you can't just add a bunch of nutrients up front and be done with it).
2) Be mindful of any high foaming yeast. If you've never experienced a yeast that produces high amounts of foam, you're first time might be a little unsettling or stressful. If you're not careful, it can easily come out of your primary fermenter. During my first experience with BM45, I knew it was a heavy foaming yeast...but I was still surprised by the several inches of foam the first time I saw it.
3) Some ferment more vigorously than others. Some will start off strongly and then slow down quite suddenly. Some have very long lag phases compared to others.
Okay, got it. Thank you. I think I may have to go eeny-meeny-miney-mo between the final yeast candidates. (Or I suppose, on this forum, that should be "oeney-meeny...."
)
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Boatboy24
No longer a newbie, but still clueless.
Okay, I pulled the trigger on ordering some yeast. I ordered some ICV-D524, some RP15, and one BM45, all from MoreWine!. I have kicked the can down the road on making a final decision on the Syrah, but leaning to ICV-D524. (I strongly prefer dried fruit characteristics.)
Man, I did not realize how few wine/brew shops carry anything other than the "standard 5" Lalvin yeasts and their Red Star counterparts. I looked all over the place before defaulting to MoreWine!.
Man, I did not realize how few wine/brew shops carry anything other than the "standard 5" Lalvin yeasts and their Red Star counterparts. I looked all over the place before defaulting to MoreWine!.
Boatboy24
No longer a newbie, but still clueless.
MoreWine is awesome. I ordered my RP15 today and got my shipping notice. I should be able to start this weekend. 
