Yeast quantity sidebar:
Some of yesterday's angst surrounded the labeling on the yeasts purchased from MoreWine, which refers to must volumes. Checking through the usual sources this morning I see that Alison Crowe refers to expected liquid yield rather than must.
MoreWine says:
1 gram yeast to 1 gallon must
Crowe says
0.7 to 1.0 gram yeast to 1 gallon liquid yield.
If you read MoreWine's use of "must" as liquid yield, you're in. If you read it as destemmed grapes sitting in the fermenter, you're out. I suppose we can ask them which way the wind blows
Oh, my. Mihai and Colleen has sent an amazingly great batch of pictures of the yesterday's winemaking. We'll get a slideshow mounted, but for now:
1600: The Cab F has warmed to 65 F, the Merlot is still hanging out around 64. Pretty typical 24 hour point - bubblegum, but no snap crackle pop.
Second yeast sidebar:
Cast your minds back to 2010. Yeah, I know, it's fuzzy. But the blog postings are still there. We had the same discussion re whether to base yeast amounts on expected yield or on destemmed grape quantities. We went with the former.
We also had a quandary that year about when to pitch the yeast, because the grapes were about 10 degrees colder than this year. (The difference between having them delivered in a refrigerated truc and in Karen's minivan?) We waited in 2010 until 9 AM of day 2, by which time we clearly noticed wild fermentation happening.
Second yeast sidebar:
Cast your minds back to 2010. Yeah, I know, it's fuzzy. But the blog postings are still there. We had the same discussion re whether to base yeast amounts on expected yield or on destemmed grape quantities. We went with the former.
We also had a quandary that year about when to pitch the yeast, because the grapes were about 10 degrees colder than this year. (The difference between having them delivered in a refrigerated truc and in Karen's minivan?) We waited in 2010 until 9 AM of day 2, by which time we clearly noticed wild fermentation happening.
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