Carnation Anapa Winery, part 1, day 4: adding yeast

Seemingly nothing is happening within the bucket of Petite Sirah. Decided to add cultured yeast:

  • 60ml of boiled water at 105f

  • pack of EC-1118

  • stir, wait 5 minutes, stir again

  • pout into the must

Evening update: good news! Seemingly the reaction has started. So I decided to add yeast to the rest of the buckets:

  • Another pack of EC-1118 into Grenache
  • Bourgovin RC-212 into Mourvède

Note: I haven’t used sulfites to kill wild yeast.

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