Beauty and the Yeast…

May 10th, 2010 | Posted by

happy yeasts doing their thing Ive decided to inoculate half of this years Central Otago Pinot Noir and let the other half 'go wild'. So heres a shot of the yeast bursting back into life from their freeze dried state. You just add them to a little warm water (35-40C) and some sugar (in the form of grape juice) and it doesnt take long for them to get active. Once they are then I gradually acclimatise (by incrementally adding more juice) the yeast back to within 8-10C of the actual fermenter temperature (15C) before stirring the mixture in.  A few hours later its all on and the ferment is away and racing. After that its all about the punchdown regime which affects the level of extraction, the ferment temperature and its speed. More on that later...   Geeknote: Im using VR5