One thing I’ve always seen as a blind spot for me is the selection of yeast. It’s the linchpin to the development of wine, but here I am: guessing at what to use based on what I’m reading in online charts and anecdotes. In the theme of this blog then: time to document this stuff. Let’s figure out what the differences are between the major commercial yeasts out there.
Now, yes, I did just narrow this to commercial yeast strains and cut out the wild strains that some of my favorite wines/wineries use. But that can’t really be replicated (as I have discovered!) without a great deal of trespassing in the dead of night. I could test any wild strains that are hanging out in my basement — I have heard that a former tenant a few decades ago made wine down there — but it’s hard to see that it would be replicable in the future. So if I’m going to run some tests, I’m pretty much limited to the commercial yeast strains.
The Testing Plan
So here’s the plan as it stands today: I hope to run three different trials of yeast, testing three strains each trial, in three one-gallon jugs. In an effort to keep as many variables constant as possible, I’ll be using the same juice medium and storing them in the same dark closet which typically stays in the neighborhood of 68 degrees.
I’ll run each fermentation until it stops. This may be different for the different strains, so it wouldn’t surprise me if one finished up before the others. What I hope to do is taste it once when fermentation has stopped and then again a few weeks later to see if anything has changed. As I’m writing this, I think that means that I just committed to bottling.