I'm making red wine from cabernet and merlot grapes. I want to
inoculate the must today. My local winemaking supplier didn't have
enough of the yeast I want (lalvin RC 212) to use so he made up the
difference w/ lalvin 71B. Is it ok to combine them or would it be
better to go w/ 22% less yeast than recommended and use only lalvin RC
212?

(jason) wrote in message om>...
> I'm making red wine from cabernet and merlot grapes. I want to
> inoculate the must today. My local winemaking supplier didn't have
> enough of the yeast I want (lalvin RC 212) to use so he made up the
> difference w/ lalvin 71B. Is it ok to combine them or would it be
> better to go w/ 22% less yeast than recommended and use only lalvin RC
> 212?

Just make a starter with RC212. That will take care of the lower
starting dry yeast amount.

Pp

(jason) wrote in message om>...
> I'm making red wine from cabernet and merlot grapes. I want to
> inoculate the must today. My local winemaking supplier didn't have
> enough of the yeast I want (lalvin RC 212) to use so he made up the
> difference w/ lalvin 71B. Is it ok to combine them or would it be
> better to go w/ 22% less yeast than recommended and use only lalvin RC
> 212?

Just make a starter with RC212. That will take care of the lower
starting dry yeast amount.

Pp