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

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.

I always use RC212 for my Sangiovese You should be OK just a little
different. Who knows you may like it. Not sure what D10 is.

Tom

Home of the
MOON RIVER BREWERY
and
DELANCO VINEYARDS


> wrote in message
...
>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

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

> 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.

I was thinking the same thing; I have noticed most of my wines made
with D47 never quite got to dryness, they stopped at 0.4% RS. I
actually went back to EC1118 this year. At minimum, I would make sure
you keep the must above 70F to get it going really well, that could
avoid it sticking. D47 is a good strain; don't take this wrong.

Joe

On Dec 13, 9:53 am, Joe Sallustio > wrote:
> > 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.
>
> I was thinking the same thing; I have noticed most of my wines made
> with D47 never quite got to dryness, they stopped at 0.4% RS. I
> actually went back to EC1118 this year. At minimum, I would make sure
> you keep the must above 70F to get it going really well, that could
> avoid it sticking. D47 is a good strain; don't take this wrong.
>
> Joe

I brought the sugar down from around 27 brix to 24-24.5 brix using
acidulated water. The ferment is at around 24 - 25 degree celcius (77
degrees F) and is strong. I'll watch it and pitch 1118 if it doesn't
get all the way to dryness.

Thanks for all your comments.