I get asked a lot of questions from winemakers. I like questions; it means that winemakers are thinking about their wine. Questions also improve and enhance my knowledge and understanding of winemaking, so please keep them coming.
One question, however, gets asked more than any. It is not about grapes, analysis, or equipment. Nope. It is all about the yeast.
For whatever reason, yeast selection causes untold anxiety in many winemakers. Asking me for help probably does not bring much relief because no magic bullet yeast strain exists. I cannot tell a winemaker to use XYZ yeast and wait for a 90 point rating from a wine magazine.
However, I understand the concern about yeast. Yeast companies and their distributors print beautiful catalogs loaded with yeast strains. Testimonials from highly regarded winemakers tout the nuances of Yeast A over Yeast B and how they owe their 98 point wine to the strain.
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