Pinot Noir Pyment ... update?
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I'm planning a pinot noir pyment for this weekend (3/20/10) and was curious if you used the recipe you started the thread with. Any special notes? Problems? What yeast did you use? I'm thinking of sticking with the trusty ol' Lalvin D47 since I've had the best luck with that on traditional meads, but I have absolutely no experience with grape juices (other than those already fermented). Any follow up would be appreciated!
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