ICV-D47 -- My Cousin Paul's Favorite Yeast With my mother being ill, I have to spend many hours on the telephone with concerned family members discussing the quality of my mother's medical staff. Many of my family members are convinced that there is a "Big Man in the Field" out there who has the immediate answer. My mother, who is sharp and alert, would also like to find this "Big Man in the Field." Maybe the annual New York Magazine issue with ratings of local doctors will come out soon. Anyhow, I was speaking with my cousin Paul and I was surprised to discover that his favorite industrial yeast is the ICV-D47. The ICV-D47 is a great industrial yeast to make complex whites with citrus and floral notes ICV-D47 is a Côtes du Rhône isolate for the production of full-bodied barrel fermented Chardonnay and other white varietals. Although ICV-D47 has an optimum temperature range of 18° to 28°C, the best results are obtained at around 20°C. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known for its accentuated fruit and great volume.
She wants to find the Bag Man? Is that like the Bag Lady?
Dear Anonymous:
Both my parents were in the hospital yesterday. It was comforting to get your comment pointing out what an imbecile I was for having made a typographical error.
The blogging community and its readership has been a great source of strength for me.
Thanks,
Joe |