Ontario Fruit Explorers

[Tom Olenio <tolenio@sentex.net>]

Hi Paul,

What yeasts do you use with red labrusca?

I have always used the Lalvin LC1118, but I am anxious to use some of
those yeasts for fruity, aromatic wines, which would seem to be a good
match for labrusca grapes.

What are you using for yeast?

Later,
Tom

Paul Bulas wrote:

> Tom Olenio <tolenio@sentex.net> wrote:
> > Does a mild amount of heat
> > processing of the juice inhibit
> > foxiness?
>
> Tom, I wouldn't use heat processing.  You stand the chance
> of ending up with a "stewy" wine.  Kind of like compote.
>
> I always do a cool fermentation, feeling that it gives a
> crisp, clean wine with good definition.
>
> The musky/foxy quality can't really be gotten rid of.  My
> philosophy is to simply learn to like it and to find a
> place for it in one's wine world.
>
> (Welch's uses pasteurization, and the juice still has the
> "foxy" quality ... so this probably won't work.)
>
> Paul
>
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--
Thomas Olenio
Ontario, Canada
Hardiness Zone 5b