Mutaneer
Well-Known Member
- Joined
- 5/3/14
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So I've got a pink champagne i've been working on for a while,
it's been clearing in glass for almost 5 months, and it's now time to bottle.
Basically just fresh juice (hand pressed) and EC1118
Grapes were a mix of 1/3 Pinot and 2/3 Chardonnay
I'll be priming at rate of about 25g/L, but wondering what yeast to use for conditioning to smooth out the current flavour profile.
It's currently got a very sharp boozy/ grappa flavour and I just want to round it out a little.
I currently have DV10, EC1118 and my 71B yeast.
I'm thinking that the 71B might be the best option as it does tend to smoothen my ciders nicely, but I still want to keep it quite crisp, so that's where the DV10 might be alright aswell.
thoughts.?
it's been clearing in glass for almost 5 months, and it's now time to bottle.
Basically just fresh juice (hand pressed) and EC1118
Grapes were a mix of 1/3 Pinot and 2/3 Chardonnay
I'll be priming at rate of about 25g/L, but wondering what yeast to use for conditioning to smooth out the current flavour profile.
It's currently got a very sharp boozy/ grappa flavour and I just want to round it out a little.
I currently have DV10, EC1118 and my 71B yeast.
I'm thinking that the 71B might be the best option as it does tend to smoothen my ciders nicely, but I still want to keep it quite crisp, so that's where the DV10 might be alright aswell.
thoughts.?