joeybeer
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I'm working on my first blueberry wine and decided to use Lalvin RC-212 Bourgovin yeast...
I have a beer ferm chamber that's about 60-65f, do you think that will be fine, or should I primary at 75 in my office ?
Here's their writeup :
RC-212 Bourgovin: This strain comes from the Burgundy region of France, and is a moderately quick, low foaming yeast. Achieves full extraction in red wines. Stabilizes color and tannin throughout fermentation and aging. An emphasis on ripe berry, peppery/spicy and fruit aromas is noted. This is the best strain to use in Pinot Noir or other full bodied red wines. Tolerance up to 14%. Ferments between 59 and 86 degrees.
I have a beer ferm chamber that's about 60-65f, do you think that will be fine, or should I primary at 75 in my office ?
Here's their writeup :
RC-212 Bourgovin: This strain comes from the Burgundy region of France, and is a moderately quick, low foaming yeast. Achieves full extraction in red wines. Stabilizes color and tannin throughout fermentation and aging. An emphasis on ripe berry, peppery/spicy and fruit aromas is noted. This is the best strain to use in Pinot Noir or other full bodied red wines. Tolerance up to 14%. Ferments between 59 and 86 degrees.
