Today, I am starting another run of Grenache Blanc. I am going to do the ferment with v1n13 yeast, and compare it to my previous ferment done with d-254. As is typical in Catalunya, Grenache Banc is barrel fermented, and I often ferment with d254, but in this case, I am curious to see the fruity notes that vin13 can coax out. Vin 13 is known as a great aroma producer, here is a link so some additional information. Do you have any experience with vin13? What yeasts have you used on Gernache Blanc? http://www.scottlab.com/product-82.aspx
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