I have been making meads for about a year now and have about 140 gallons aging. This fall I made my first 25 gallons of Cabernet Sauvignon and fermented using the natural yeasts on the grapes. So far it tastes as good as any 2 year bottle on the store shelves.
Next year I am going to increase production but will kill off the natural yeast and use a cultured yeast. I have no experience with cultured yeasts for Cab. Can anyone direct me to the best yeast for Cabernets, Merlots, and Zinfendals?
Next year I am going to increase production but will kill off the natural yeast and use a cultured yeast. I have no experience with cultured yeasts for Cab. Can anyone direct me to the best yeast for Cabernets, Merlots, and Zinfendals?