Added 1 full dropper of pectic enzyme per 11 lb or so of grapes immediately after crushing.
Mixed each package of RC 212 yeast w/ 2 oz. water, stood for 15 minutes. S&L mixed the yeast & water with an equal amount of wine just before pitching - not sure if B did the same. S&L let the yeast sit up top of the must (on someone or other's recommendation - don't remember who), B stirred his thoroughly into the must (I think).
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