'Making the complex understandable'
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The Wine Prof
This years harvest
A pic of yeast being prepared - hydrate with 5 its weight of
water, together with 5 x weight of grape must, all at 38 degrees C.
Stir yeast in very slowly, then leave for 20 mins. Slowly add more must
to yeast over the next couple of hours to bring temp to within 8 degrees
of the tank of juice, which had been chilled to 18 degrees for cool
maceration of grapes. Any more than 9 degrees of temp difference means
the yeast could suffer from thermic shock and not reproduce in the tank.
Add to the tank and pump over.