Day 2 after inoculation of the primitivo.  I went to punch down this morning, and noticed that the can with BM45 (can B) was exceptionally foamy, whereas can A with ICV-D80 had no noticeable foam.  Can A was at 82 degrees F, and can B was at 85 degrees F.

I checked out Lallemand’s wine yeastchart, both D80 and BM45 are primo for red wines with “low” H2S production and “moderate” fermentation speeds.  I do see that BM45 has a higher nitrogen requirement, although I’m not worried that the little beasties won’t have enough to eat.  BM45 is supposed to “bring out aromas described as fruit jams, rose and cherry liqueurs, with notes of sweet spices, licorice and cedar,” and D80 “one of the best strains for contributing big tannin volume and is characterized by ripe fruit, smoke and a licorice finish.”  I wonder if they ever describe a yeast as “bringing out all the aromas of horse and mud in your fruit?”