Will my experiment work?

[codeman]

Long story short; I'm doing am experiment to see exactly how the yeast type affects flavor. I was going to buy a high end Gewurztraminer kit (my personal favorite). 6 gallons

Split the kit into 4 batches to test the 4 yeasts. (1) 3 gallon container: (3) 1 gallon containers.

I want all 4 to undergo ferment at the same time and temp. The problem I think I might experience is I won't be able to rack off the gross lees until fermentation is done. But since all 4 will be like this I think it might be ok...?

I do plan to back sweeten 1 cup for the 3 gallon and 1/3 cup for each of the 1 gallon containers.

Again I will only rack after ferment is done and before aging starts.

Any pointers?

 

[BernardSmith]

Small point perhaps but I would divide the 6 gallons in to 6 single gallon carboys and use 3 yeasts for this go around. You can then use the second carboy to top up the first, and that will enable you to rack the wines off the gross lees IF that might be an issue. The question I have is that to experiment scientifically , only one variable can be allowed to vary... and your set up will have both the strain of yeast and the volume of one batch varying...So you won't be able to know anything very definitive based on the results (one packet of yeast used to inoculate 1 gallon for three carboys and one packet of yeast to inoculate 3 gallons for one carboy.. Is that equivalent? It could be except that you plan to look at the impact of the yeast on the must... but clearly the relationship between initial colony size and volume (and total dissolved sugars) is significantly different)...

 

[cintipam]

Love your idea, but I agree with Bernard. Small volume vs larger volume will make subtle differences on so many levels it would be hard to list them all. Keeping it equal and having some left over to top off post racking makes this experiment equal and a real winner. Go for it.

Pam in cinti

 

[seth8530]

I also agree that keeping them all equi volume would be a good idea. I would also ferment them at the same temperature as you mentioned and attempt to use the same amount of yeast for each volume. In addition, instead of adding a certain amount of sugar to all of them, I would back sweeten them all to the same point instead.


I did a test where I did the same yeast, but varied temperature. And I got different results, so if you got the nose and tongue for it I think you will find the same thing is true for what you are doing too.

 

[cintipam]

Gewurztraminer is also my current fave. I've been using D47 on my whites for a while now but recently switched to QA23. I'd love your opinion on any differences between the two. Heck, I'd even send you a pkg of both to make it happen. What yeasts do you have in mind at this point?

Pam in cinti

 

[wineforfun]

Are you Gewurz fans opting for the sweeter versions or the dryer? I have been drinking the Chateau Ste. Michelle 2012. It only has 1.6g/100ml residual sugar so it is fairly dry. I would love to get a kit to mimic this one.

 

[cintipam]

I do dry G. I used a chilean juice bucket and added lots of gooseberries. It's really good. Not sure of the SG since it is right now due for racking and I had fermented to dry. Very enjoyable sample from last racking so I prob will not sweeten. I did use the QA23 on this batch.

Does the G kits come with an Fpak? If so you could add it upfront instead of later to make it dryer but full flavor.

Pam in cinti

 

[codeman]

I back sweeten to around .998 or so. (2 cups G juice per 6 gallon batch)

 

[codeman]

Ok so I decided to do (6) 1 gallon batches. Although I only wanted to do 4 yeasts this will allow for 6.
So I've decided to do
DV10
Côtes de blanc (spelling?)
QA23
W15
ICV D47
And...?

I will do 1 full packet of each variety per container (assuming the yeast packets are all the same weight).

 

[codeman]

Do commercial wineries (sometimes) mix yeast strains for a more complex flavor? Or is this typically a no-no?


Obviously some do natural fermentation which I would guess has many various strains.

 

[sour_grapes]

Obviously some do natural fermentation which I would guess has many various strains.

Don't be so sure! Check out this article: http://www.rjonwine.com/california-wine/pinot-paradise-yeasts/

 

[cintipam]

Hi codeman

excited to see you moving forward with this. If you PM me with your address I'd be happy to send a D47 and QA23. You have on the list a couple yeasts I have not used before, so really look forward to hearing your impressions on these.

Re mixing yeasts. Until recently I had always heard this to be a no no. But that new strain just released something like BMX45 is actually a combo of 2 yeasts with different strengths so that together they make a strong yeast. And I recently read about a kit with both 1116 and 1118 yeast, and the manufacturer affirmed that the directions were to toss both pkts at the same time, so maybe the old philosophy is changing.

Pam in cinti

 

[cintipam]

Really good article Paul. It must have been wonderful to be there in person to experience everything first hand.

Re blending yeasts, several places in that article says not to do it, including the yeast expert lady. However, several places do state that blending wines made with diff yeasts to produce a blended product can greatly enhance many wines. So, I'd say for now ferment with one yeast, blend later if resulting wine is lacking.

Pam in cinti

 

[seth8530]

I agree that the better way to do it would be to ferment with different stations then blend. However, certain strains are known and designed to ferment together.

 

[Treeman]

Ok so I decided to do (6) 1 gallon batches. Although I only wanted to do 4 yeasts this will allow for 6.
So I've decided to do
DV10
Côtes de blanc (spelling?)
QA23
W15
ICV D47
And...?

I will do 1 full packet of each variety per container (assuming the yeast packets are all the same weight).

Neat ideas, look forward to hearing about the outcomes. Another yeast to consider would be 58w3. Profile looks interesting, and if it comes from Alsace, it has to be great for gewurtz! http://morewinemaking.com/products/dry-wine-yeast-58w3.html


Cheers!