WineXpert Slight tweak to Vintners Reserve Cabernet Sauvignon

[bjanu]

Hi all,

I am soon going to start a Vintners Reserve Cabernet Sauvignon kit. This will be my first red kit and want to exchange the yeast for something a little more interesting. I was thinking of Bordeaux Red (BDX) or BM4x4.

Also, I plan on using oak cubes.

Thoughts?

Thanks in advance.

B

 

[Ajmassa]

I asked a similar question for a cab from grapes. Apparently BDX and BM-45 can be needy in regards to nutrients. And BM4x4 is highly recommended for big reds like this. A standard nutrient protocol still helps. But BM4x4 is a proven winner.
Ive also had success with RC212 for big reds.

 

[sour_grapes]

I'm a fan of D254. Looking for mouthfeel!

 

[cpfan]

Whatever yeast you choose make sure that it likes concentrate. I believe that Vintners Reserve is a mostly concentrate kit.

Steve

 

[jgmann67]

I use BM4x4 a lot for my reds. Never had an issue. Feel free to tweak away - swap the yeast, oak in the finish, tannin in the primary, make an Fpac... options are all on the table.

 

[Country]

I had dog farts in the primary day 3-4 when I changed out the yeast in a Selection Pinot Noir. I went from EC1118 to RC212 for the reasons you stated. I did add fermaid knowing that the red wine yeast had a greater nutrient demand. Guess I didn’t add enough. The sulfur smell went away quickly (almost immediately) after adding DAP. Good luck.