LightningInABottle
Well-Known Member
I started 2 meads on the same day a few weeks ago. One with D47 (a varietal) and one with 71B (Blood Orange Mead.) It is interesting that the 71B has way more lees than the D47. Is this typical?
D47 vs 71B
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LightningInABottle
Well-Known Member
I just found this at the Lavlin site-
ICV D-47
Oenological properties and applications
The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47.
So compact lees. Now to make a batch of the Blood Orange Mead with D-47
ICV D-47
Oenological properties and applications
The ICV D-47 is a low-foaming quick fermenter that settles well, forming a compact lees at the end of fermentation. This strain tolerates fermentation temperatures ranging from 15° to 20°C (59° to 68°F) and enhances mouthfeel due to complex carbohydrates. Malolactic fermentation proceeds well in wine made with ICV D-47.
So compact lees. Now to make a batch of the Blood Orange Mead with D-47
