Ask Wine Wizard
Effects Of Using Killer Yeast In My Winery?
John DiMeo — Forest Hill, Maryland asks,
I have the opportunity to ferment three separate batches (barrels) of Zinfandel in the coming weeks. I plan to contrast and compare the effects of using different yeast strains on each of the batches. My concern is that two of the strains chosen are killer factor positive (active) and one is sensitive. Do I need to worry about cross-contamination via punch down tool during fermentation? If so, what do you recommend I do to avoid a stuck fermentation in the Killer-Factor sensitive batch. All recommended rehydration and nutrition protocols will be used. Your guidance is greatly appreciated. Cin cin!