On Dec 12, 4:38 am, "Paul E. Lehmann" > wrote:
> wrote:
> > I made a pretty big mistake this morning. I
> > just bought some frozen Sangiovese grapes and
> > just this morning I added nutrient and pitched
> > the yeast. Yesterday I purchased the yeast and
> > I recalled from the
> > Brehm website that they suggested a yeast, I
> > think it was D10. So I bought, and pitched,
> > D47, yeast which is intended for Chardonnay.
>
> > What can I do if anything and what will happen
> > to this wine?
>
> > I haven't visited this forum for a while, glad
> > to see it is still active and helpful.
>
> > Dan
>
> Don't worry, it will be fine. D47 is used a lot
> for white wine production because it will ferment
> at lower temperatures which favors a more fruity
> wine. Just be aware of the temperature range for
> this yeast and all should be well.- Hide quoted text -
>
> - Show quoted text -

Also, if the sugar level in the grapes is high, D47 might have a hard
time finishing to dryness - I think it's rated to max 14% alcohol,
while most of the "designer" red yeast go up to 16%. I know of people
who throw in some EC1118 around sg 1.010 or so, so you might want to
consider that if you are in a high sugar scenario.

Pp